About
Simple and delicious, these keto cucumber and shrimp rolls are perfect to have one as a snack or two for a lunch!
The cucumber acts as a wrap for a tasty filling of zesty cream cheese, shrimp and scallions.
These can be eaten as soon as they are made or left to firm up and chill in the fridge for an hour.
Ingredients
- 1 medium (7 in. long) cucumber
- 2 tablespoon cream cheese
- 2 teaspoon lemon peel raw
- 2 medium (4-1/8 in. long) scallions
- ½ cup, cooked shrimp
- 0.2 teaspoon salt
- â…› teaspoon black pepper
Instructions
- Slice the cucumber in half lengthwise, reserving one half to one side.
- Using a vegetable peeler, peel 8 long strips from one of the cucumber halves, and arrange 4 strips lengthwise on a baking sheet so that they overlap each other well. Repeat with the remaining strips.
- Add the cream cheese to a mixing bowl with a pinch of black pepper and the lemon zest. Mix well to combine.
- Spoon the cream cheese mixture onto the cucumber strips and spread all the way to the long edge, leaving a gap of 1.5 centimeters at each of the short ends.
- Finely slice the scallions and scatter over the cream cheese.
- Divide the prawns evenly and scatter over the scallions and cream cheese.
- Take the remaining cucumber and dice finely so that you have ¼ cup. Divide this between the two wraps and scatter over the top of the shrimp. Season with salt and pepper to taste.
- Lift the baking paper at one of the short ends of the wrap, folding the wrap over on itself so that the edge of the wrap meets the edge of the filling on the other end. Lift the other end of the baking paper and fold the remaining edge over to seal the parcel.
- Wrap the baking paper tightly around the wrap to ensure it is well sealed. Serve immediately or transfer to the fridge to chill.
Nutrition Facts
- Servings: 2
- Calories: 119.9kcal (per serving)
- Fat: 6.0g (per serving)
- Carbs: 4.7g (per serving)
- Protein: 11.8g (per serving)
