This appetizer is a perfect go-to for holiday hosting. It features a delicious shrimp salad served on roasted seaweed with fresh cucumber slices. The recipe also includes helpful tips for prepping ahead.
1. Bring a pot of generously salted water to a boil. Fill a medium bowl with ice water.
2. Boil the shrimp for 2-3 minutes until they are pink and opaque white, then drain and place in the ice bath for a few minutes to prevent them from overcooking.
3. Thoroughly dry the shrimp, then roughly chop small and place in a bowl. Add the scallions, mayonnaise, sriracha, soy sauce, and a pinch of salt. Mix until all ingredients are evenly distributed, then taste and adjust seasoning if desired.
4. Transfer into a small serving bowl and sprinkle with sesame seeds on top. Serve with sliced cucumber and seaweed. To eat, spoon a dollop of the shrimp mixture onto a piece of seaweed, top with a couple cucumber slices, and enjoy!
To prep ahead: Cook and thoroughly dry the shrimp, then place them in a paper towel-lined airtight dish (or on a small sheet pan tightly covered with plastic wrap). Store in your refrigerator for up to 2 days.
Alternatively, you can prepare the full shrimp salad ahead of time. Cover and store it in your refrigerator for up to 2 days, then add the seaweed and freshly cut cucumber just before serving.
Vegan Modification: Instead of making a shrimp salad, make a diced avocado and cucumber salad (mix with sesame oil, soy sauce, sriracha, and a little vinegar).
