Shrimp Cucumber Rolls

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I’ve already shared with you my Cucumber and Avocado Rolls, as well as my Salmon Cucumber Rolls, but these Shrimp Cucumber Rolls 🍤 are next level. Savory, crunchy and satisfying, these roll-ups give shrimp tempura sushi vibes but without the added carbs or prep work!

Why You’ll Love These Shrimp Cucumber Rolls

These shrimp cucumber rolls are incredibly versatile and can be prepared with any toppings or fillings you like. They are perfect as a snack, appetizer, or light lunch. Plus, the prep work is minimal, and 1 serving contains less than 500 calories 🤯!

Make them vegetarian by omitting the shrimp and adding extra veggies 🥕, or vegan by also subbing out the mayo for a vegan-friendly alternative. Experiment with different spreads, proteins or toppings to make these roll-ups your very own. Scroll down for some more variations and substitutions!

How to Prepare Shrimp Cucumber Rolls

🔪 Peel the top of the cucumber until it is even, and start to make strips with a Y-peeler or a potato peeler. Spread out the strips on a paper towel, as cucumbers have a lot of water content.

🥒 Arrange the cucumber strips in a row making sure they overlap each other slightly. Pat them down with a paper towel, removing any excess moisture.

👩‍🍳 Now, you can add your favorite fillings. For this recipe, I added sliced avocado, spicy mayo and cooked shrimp.

😋 Gently roll it up and cut into bite-size pieces. You can also secure it with toothpicks for ease and make cuts between each toothpick. Enjoy!

Nonna’s Tip

For extra texture, you can top the rolls with “Everything but the Bagel” seasoning, toasted sesame seeds, furikake, or crispy fried onions.

Shrimp Cucumber Rolls

Shrimp Cucumber Rolls Variations and Substitutions

  1. Use regular mayo, cream cheese, Tzatziki, hummus, ranch or any other spread instead of the spicy mayo. This is your chance to try my homemade hummus and mayo recipes!
  2. To make these rolls vegetarian, omit the shrimp and add in thin strips of bell peppers, carrots 🥕, or your favorite roasted veggies. To make it vegan, use vegan-friendly mayo, instead of regular mayo.
  3. If you want to try other seafood-inspired options, consider making these rolls with crab, sushi-grade salmon or smoked salmon instead of shrimp.
  4. Switch up the protein source by making these rolls with deli meats such as turkey breast, chicken breast, mortadella, ham, salami or Prosciutto.
  5. Instead of cucumber, you can easily make these roll-ups with zucchini ribbons as well.
  6. If you’d like to make these into lettuce wraps 🥬 instead of cucumber rolls, simply use large sturdy lettuce leaves such as romaine lettuce to roll up your ingredients.

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02/20/2024 12:45 pm GMT

Common Questions

can I use a different Spread?

You most certainly can! Try this recipe with regular mayo, cream cheese, Tzatziki, hummus, ranch or any other spread instead of the spicy mayo. This is your chance to try my homemade hummus and mayo recipes!

How do you make spicy mayo?

To make spicy mayo, simply mix store-bought or homemade mayo with some sriracha.

Can I make this recipe vegetarian?

To make these rolls vegetarian, omit the shrimp and add in thin strips of bell peppers, carrots, or your favorite roasted veggies. To make it vegan, use vegan-friendly mayo instead of regular mayo.

what can I use instead of shrimp?

If you want to try other seafood-inspired options, consider making these rolls with crab, sushi-grade salmon or smoked salmon instead of shrimp. You can also make these rolls with deli meats such as turkey breast, chicken breast, mortadella, ham, salami or Prosciutto.

what can I use instead of Cucumber ribbons to make the roll-ups?

Instead of cucumber, you can easily make these roll-ups with zucchini ribbons as well. If you’d like to make these into lettuce wraps instead of cucumber rolls, simply use large sturdy lettuce leaves such as romaine lettuce to roll up your ingredients.

Shrimp Cucumber Rolls

Shrimp Cucumber Rolls

I've already shared with you my Cucumber and Avocado Rolls, as well as my Salmon Cucumber Rolls, but these Shrimp Cucumber Rolls 🍤 are next level.
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Course: Appetizer, Main Course
Cuisine: American
Servings: 1
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients 

  • 10 slices English cucumber
  • ¼ avocado, sliced
  • 1 tablespoon spicy mayo, mayo + sriracha or hot sauce
  • 10 shrimp , tails removed

Shrimp Seasoning

  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 pinch pepper

Instructions 

  • Peel the top of the cucumber until it is even, and start cutting 10 thin strips with a Y-peeler or a potato peeler.
  • NOTE: When I start to see the seeds of the cucumber and the strips start to break, I simply turn it over and cut more strips until I see the seeds again.
  • Spread out the cucumber strips onto a paper towel, as cucumbers have a lot of water content. Arrange them making sure they overlap each other slightly. Pat the cucumber slices down with a paper towel to remove any excess moisture.
  • Add the thawed, peeled, and deveined shrimp to a bowl. Add the olive oil and seasonings. Mix well.
  • In a hot pan, add the shrimp and sear on each side for 1-2 minutes.
  • Now, you can add your favorite fillings. For this recipe, I added sliced avocado, spicy mayo and my cooked shrimp.
  • Gently roll it up and cut it into bite-sized pieces. Alternatively, you can secure the roll with toothpicks, making cuts between each toothpick. Enjoy!

Video

Nutrition

Calories: 431kcal, Carbohydrates: 43g, Protein: 27g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 182mg, Sodium: 906mg, Potassium: 1934mg, Fiber: 9g, Sugar: 18g, Vitamin A: 1426IU, Vitamin C: 34mg, Calcium: 249mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Main Course
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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