Mango Shrimp Cucumber Roll
This healthy and flavorful recipe combines sweet mango and savory shrimp in a refreshing cucumber wrap, perfect for a high-protein lunch.
Ingredients
- Chosen Foods Classic Mayo
- sriracha
- lime
- garlic powder
- onion powder
- chipotle powder
- salt
- shrimp
- shallot
- chives
- English cucumber
- mango
- purple cabbage
- everything bagel seasoning
Method
- 1
Using a vegetable peeler, thinly shave a large English cucumber into long, wide slices.
- 2
Lay the cucumber slices on a sheet of parchment paper, overlapping them by about one-third to create a solid sheet.
- 3
Gently pat the cucumber slices dry with a paper towel.
- 4
In a large bowl, combine the mayonnaise, sriracha, lime juice, garlic powder, onion powder, chipotle powder, and a pinch of salt.
- 5
Mix everything together until smooth. Reserve about 1 tablespoon of the sauce for later.
- 6
Roughly chop the cooked, peeled, and deveined shrimp into quarter-inch pieces.
- 7
Add the chopped shrimp, finely diced shallot (or red onion), and finely diced chives to the bowl with the spicy mayo sauce.
- 8
Toss everything together until the shrimp is evenly coated.
- 9
Peel and thinly slice the mango. Thinly shred the purple cabbage.
- 10
Scoop the shrimp salad mixture onto the cucumber sheet, placing it in a line about 2 inches from the bottom edge.
- 11
Top the shrimp salad with mango slices and shredded purple cabbage.
- 12
Spread the reserved tablespoon of sauce along the top edge of the cucumber slices.
- 13
Using the parchment paper to help, carefully roll up the cucumber wrap from the bottom, folding it over the filling and tucking it in tightly as you go.
- 14
Once fully rolled, use a sharp knife to slice the roll into individual sushi-style pieces.
- 15
Arrange the rolls on a plate, sprinkle with everything bagel seasoning, and serve with any extra sauce for dipping.
Never lose a recipe again
Save recipes from anywhere, get organized cookbooks, and cook hands-free — all in BeChef.
