- Slice cucumbers in half lengthwise and scoop out seeds using a spoon. Spoon rice into cucumber halves. Set aside.
- Toss shrimp in olive oil and sriracha in a small bowl.
- Heat a medium skillet over medium heat for 3 minutes and lightly grease with cooking oil. Add shrimp and cook for 2 minutes on each side.
- Stir together mayonnaise, sesame oil and soy sauce in a bowl until smooth. Add cooked shrimp and stir gently to coat.
- Top each cucumber boat with shrimp, extra sriracha and sesame seeds.
Spicy Sriracha Shrimp Cucumber Boats
Yield
4
Prep Time
15 minutes
Cook Time
7 minutes
Total Time
22 minutes
kikkoman products used:
ingredients
For Cucumber Boats
2 medium cucumbers
1 cup white rice, cooked and chilled
For Sriracha Shrimp
½ pound raw medium shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon Kikkoman® Sriracha Hot Chili Sauce
2 tablespoons mayonnaise
1 teaspoon Kikkoman® Sesame Oil
1 tablespoon Kikkoman® Soy Sauce
For Serving
Kikkoman® Sriracha Hot Chili Sauce, as needed
1 teaspoon sesame seeds
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
