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Avocado Cucumber Roll with Shrimp and Wasabi Aioli Recipe

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4.9 from 101 reviews

A refreshing and healthy low-carb appetizer or light meal featuring thinly sliced cucumber wrapped around creamy avocado and succulent shrimp, served with a zesty wasabi aioli sauce. Perfect for summer, gluten free and dairy free, this Asian-inspired dish combines crisp textures and spicy flavors for an elegant starter or snack.

Ingredients

Vegetables and Protein

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

Wasabi Aioli 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

Instructions

  1. Prepare the Sauce: In a bowl, combine mayonnaise, wasabi paste, gluten free tamari, lime juice, and lime zest. Whisk together until smooth and well blended.
  2. Prepare Cucumber Slices: Lay a thin cucumber slice flat in front of you. Spread about a teaspoon of the prepared wasabi aioli evenly along the cucumber slice.
  3. Coat the Avocado: Take an avocado slice and gently press it into black sesame seeds so they adhere to both sides of the avocado.
  4. Assemble the Rolls: Place the coated avocado slice and one cooked shrimp atop the cucumber slice. Carefully and tightly roll the cucumber around the fillings, trimming off the last 1 to 3 inches if you prefer smaller rolls or to avoid excess cucumber in each roll.
  5. Repeat: Continue assembling rolls with remaining cucumber slices, avocado, shrimp, and sauce.
  6. Serve: Arrange the rolls on a serving platter and serve with the remaining wasabi aioli sauce. Optionally drizzle with Sriracha for added heat and garnish.

Notes

  • Use a mandolin slicer to achieve uniformly thin cucumber slices for easy rolling.
  • Adjust the amount of wasabi paste based on your preferred spice level.
  • Boil shrimp until just cooked to keep them tender; avoid overcooking.
  • Check that your tamari sauce is gluten free to maintain the recipe’s gluten free status.
  • Sriracha garnish is optional but adds a nice spicy kick and visual appeal.

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