The ultimate low carb, healthy and refreshing summer appetizer or light meal: Asian Shrimp Appetizer in Avocado Wasabi Aioli Cucumber Rolls. Gluten Free + Dairy Free.
Yes another Asian themed recipe. You better get used to them. I’m going to be posting a whole lot more. As I mentioned in my Asian salmon salad with sesame ginger dressing post, I’ve been craving any and every Asian food out there lately. After 6 months away from the US, with none of them spent in Asia (South America, Europe and Africa instead) all I can think about is Asian flavors.
And refreshing crunchy food.
No more plates full of bread rolls silently hypnotizing me to dip them into a fragrant plate of olive oil. I want fresh crisp flavors, preferably dunked into an Asian sauce.
So hello cucumber rolls with shrimp avocado and wasabi aioli.
This recipe was born because a) both my mom and I separately unknowingly bought large packages of cucumbers that now need to be used up and b) anything wrapped up in a cucumber instantly becomes a summer hit
Cucumbers and mandolins are great friends. And there’s a certain satisfaction when you can easily and consistently get that perfectly thin sliver of an extra long cucumber. Are ya with me?
I’ve made cucumber rolls a few times in the past; mainly my vegan Asian cucumber rolls with tofu, red pepper and radishes, and my salmon cucumber rolls. It was time for a new Asian cucumber roll, this time with shrimp, avocados, sesame seeds and a wasabi based sauce.
Let’s talk wasabi. Love it or hate it? I looove it, and it’s definitely a flavor I have not been having in the last 6 months. Unfortunately Mediterranean and South America cuisine does not embrace the wasabi root.
They’re missing out. Wasabi adds a spice and kick that can’t be substituted with anything else. When there’s too much of it, it burns in a completely different way than spicy peppers.
For me the back of my head and the back of my ears start to itch and I feel like my whole scalp needs to moved forward. What’s too much wasabi do to you? It seems to have a different effect on everybody.
So I need more wasabi in my life. You can buy the wasabi paste in tubes at the grocery store, and be careful – that stuff can be strong. Don’t go throwing around tablespoons of it here and there. And whatever you do, do not, I repeat do not, mistake it for some mashed avocado (as an acquaintance of my parents’ once did). Big mistake.
Back to these Asian cucumber rolls with shrimp, avocado and wasabi aioli.
It’s pretty simple. Mandolin slice the long English cucumbers. Boil and peel some shrimp. Slice the avocado into thick pieces and dip into black sesame seeds. Then get working on the aioli, for which you’ll need mayo, wasabi paste, tamari and lime juice + zest. That’s it.
Spread a teaspoon of the sauce onto each roll and assemble the shrimp and avocado sliced before rolling the whole thing up. I snipped off the cucumbers so that there wouldn’t be too high of a cucumber to everything else ratio but this is a matter of personal choice.
Make sure to make a big batch of sauce so that you can then dip each Asian shrimp appetizer in avocado wasabi aioli cucumber rolls right into that sharp and strong wasabi aioli.
Shrimp + avocado + cucumber = pretty much the best most refreshing summer flavors, and then when you add that wasabi kick, ooooh yeaaaaa.
When this is what cooking at home is like, I’m happy to be back in the US where I can easily find all my favorite Asian ingredients.
Next time you’re looking for a new Asian shrimp appetizer or light low carb dinner be sure to make these Asian Shrimp Appetizer in Avocado Wasabi Aioli Cucumber Rolls.
The ultimate low carb, healthy and refreshing summer appetizer or light meal: Asian cucumber rolls with shrimp, avocado and wasabi aioli. Gluten Free + Dairy Free.
20 minPrep Time
10 minCook Time
30 minTotal Time
- 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 sauce:
- 6 tablespoons mayonnaise
- 2 teaspoons wasabi paste
- 2 teaspoons gluten free tamari
- 2 teaspoons lime juice
- 2 limes, zested
- optional: Sriracha as a garnish
- In a bowl combine the sauce ingredients until smooth.
- Place a cucumber slice in front of you and spread a teaspoon of the sauce on the cucumber.
- Press an avocado slice into the sesame seeds on both sides.
- Place the avocado and shrimp on tops of the cucumber slice and tightly, but gently roll the cucumber. Cut off the last 1-3 inches of the cucumber (if you don't want too much cucumber in each roll)
- Repeat for remaining ingredients.
- Serve with remaining sauce.
- Garnish with a drizzle of Sriracha.