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Avocado Cucumber Roll with Shrimp and Wasabi Aioli Recipe

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5 from 99 reviews

A fresh, low carb, and gluten-free appetizer featuring thinly sliced English cucumber wrapped around creamy avocado and succulent shrimp, complemented by a zesty wasabi aioli sauce. Perfect for a healthy summer snack or light meal with bright Asian-inspired flavors.

Ingredients

Main Ingredients

  • 1-2 large English cucumbers, thinly sliced on a mandolin
  • 1-2 avocados, halved and sliced into 6 pieces per half
  • Few tablespoons black sesame seeds
  • 15-30 large shrimp, boiled until cooked through, peeled and deveined

For the Wasabi Aioli Sauce

  • 6 tablespoons mayonnaise
  • 2 teaspoons wasabi paste
  • 2 teaspoons gluten free tamari
  • 2 teaspoons lime juice
  • 2 limes, zested
  • Optional: Sriracha for garnish

Instructions

  1. Make the Sauce: In a bowl, combine mayonnaise, wasabi paste, gluten free tamari, lime juice, and lime zest. Stir until the mixture is smooth and well blended.
  2. Prepare the Cucumber Base: Lay a thin slice of cucumber in front of you on a flat surface. Spread about a teaspoon of the wasabi aioli sauce evenly over the cucumber slice.
  3. Coat Avocado Slices: Take an avocado slice and gently press it into the black sesame seeds on both sides to coat them.
  4. Assemble the Rolls: Place the sesame-coated avocado slice and a cooked shrimp on top of the sauced cucumber slice. Then, tightly but gently roll the cucumber slice to enclose the filling. Trim off the last 1-3 inches of the cucumber roll if desired to limit cucumber in each roll.
  5. Repeat: Continue the process with the remaining cucumber slices, avocado, shrimp, and sauce until all ingredients are used.
  6. Serve: Arrange the rolls on a serving platter. Serve with the remaining wasabi aioli sauce on the side for dipping.
  7. Garnish: Optionally drizzle some Sriracha over the rolls for an added spicy kick before serving.

Notes

  • Use a mandolin slicer for uniformly thin cucumber slices that are easy to roll.
  • Make sure shrimp are fully cooked and deveined for the best texture.
  • Adjust wasabi paste quantity depending on your preferred spice level.
  • For a dairy-free option, ensure the mayonnaise used is dairy-free.
  • The rolls are best enjoyed fresh to maintain cucumber crunch.
  • Can be prepared ahead but assemble right before serving to prevent cucumber sogginess.

Find it online: https://recipebychef.com/avocado-cucumber-roll-with-shrimp-and-wasabi-aioli-recipe/