healthy snack swaps: cucumber shrimp boat

Half the fun of eating is your perception of it, and having fun with your plating can elevate a simple meal into something a bit more exciting. Here, I took my regular shrimp and rice recipe and added cucumber to make it refreshing for these hot summer days, hope you enjoy!

Ingredients:

1 cucumber

¼ cup of jasmine rice

½ cup of water

6-9 shrimp

1 tsp paprika

1 tsp butter

1 tsp sesame seed

1 tsp shredded nori (or furikake)

1 tsp sriracha mayo

Instructions

wash and rinse rice.

add rice and water to the rice cooker.

sauté peeled and deveined shrimp in a sauce pan with butter and paprika.

once cooked, allow the shrimp to cool.

clean the cucumber with cool water

peel outer layer if desired

slice cucumber in half lengthwise

scoop the inside of the cucumber

once rice is fully cooked allow to cool

once rice is cooled, add rice to the inside of the cucumber

mix shrimp in sriracha mayo for a light coating

add shrimp to the top of the rice

sprinkle nori and sesame seeds on top of the shrimp

enjoy!

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