Week 6: Spicy Shrimp Cucumber Roll (Whole30)

Entering my second week of the strict Whole30 diet, I now know what I can and can’t eat, but that doesn’t stop those pesky cravings from clawing at me. This weeks craving is delicious sushi. If you know me, you will know that I eat sushi almost every week. It is one of my favorite meals, but unfortunately on Whole30, rice is not allowed.

With my sushi craving at an all time high, I thought of ways around this. I realized I could use a hollowed out cucumber to work as my shell, in place of the seaweed and rice. Now I needed to decide what to put in it. My favorite roll is a salmon avocado roll, but unfortunately my grocery store did not have any fresh salmon that wasn’t covered in a sauce, so I went with my second favorite – shrimp and avocado.

I have seen similar rolls online, but I have to admit, this recipe was a result of my brain wheels turning. With my pantry stocked with cucumbers, frozen shrimp and avocados, I basically had everything I needed, but this is a cooking blog right?!? So I have to cook something.

I decided to pzazz up this roll by adding a spicy may to make a spicy shrimp salad. This would also help the ingredients stick together and stay inside the somewhat slimy cucumber rolls.

To make this roll I used:

  • 2 cucumbers
  • 20 medium shrimp (seasoned to taste)
  • 1 avocado
  • 1-2 tablespoons of Franks Hot Sauce
  • 1 Cup of Mayo
  • 2 tablespoons of sesame seeds
  • 1/2 cup of coconut aminos

Since regular mayo does not work on the Whole30, I decided to make my own mayo.

Basic Mayo recipe from the Whole 30 recipe book in my last post:

  • 1/4 cup of light olive oil (note: olive oil should be light, NOT extra virgin)
  • 1 cup of light olive oil (separate from the 1/4)
  • 1 egg
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 1/2 to 1 lemon, juiced

ALL INGREDIENTS MUST BE ROOM TEMPERATURE or this recipe will fail. You first blend together 1/4 cup of olive oil, 1 egg, 1/2 teaspoon mustard powder and 1/2 teaspoon of salt.

It is easier to use a food processor, but I used my NutriBullet which worked just as well.  Slowly add more olive oil into the mix until it is thick and creamy like your store bought mayo. Then add the lemon juice blend again and it is good to go.


In 1 cup of mayo, I added 1-2 tablespoons of Franks Hot Sauce. If you want it hotter you can add more.

With my Mayo completed, it is time to may my cucumber rolls and the shrimp.

For the Cucumbers, using a vegetable peeler, I removed the outer skin. The cut both ends off so they are flat. Then cut the cucumber into 5 sections each about an inch thick. Then you need to core them. I used a knife and spoon to scoop out all the seeds. Once you’ve hollowed out the insides, then your cucumber shells are ready to be filled.

I sauteed the shrimp with some salt, pepper, garlic and olive oil. Once the shrimp was cooked, I let them cool and then chopped them up. Mixed them into the spicy mayo and then added about a scoop full of my spicy shrimp salad to each cucumber roll.

My rolls are now coming together but they aren’t complete without avocado! I sliced up 1 avocado into small pieces and wedged them into each roll so each cup is full, and the ingredients won’t just drop out of the cucumber.

For my final touch I sprinkled sesame seeds on top. You can drizzled coconut aminos on top, in place of soy sauce to make it feel like a real sushi roll.


My sushi craving it tamed for now, since these rolls were so good and super filling!



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