Description
A vibrant and refreshing meal combining crisp cucumber and spicy shrimp, perfect for summer gatherings or quick dinners.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 tablespoons Sriracha sauce
- 1 tablespoon olive oil
- 1 cucumber, sliced in half lengthwise
- 1/4 cup cream cheese, softened
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a bowl, toss the shrimp with olive oil, Sriracha sauce, salt, and pepper, ensuring each shrimp is well-coated.
- Heat a skillet over medium heat. Cook the shrimp for about 3-4 minutes, or until they become pink and opaque.
- Meanwhile, in a small bowl, mix the cream cheese with lime juice until well combined for a tangy filling.
- Scoop out the flesh from the cucumber halves to create space for the delicious filling.
- Spread the cream cheese mixture generously inside the hollowed-out cucumber boats.
- Top each cucumber boat with the cooked shrimp and garnish with freshly chopped cilantro.
- Serve immediately and enjoy the delightful blend of flavors!
Notes
For a creamier texture, mix in some avocado with the cream cheese. You can also substitute shrimp with crab or lobster for a luxurious touch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 160mg