The Shrimp Avocado Cucumber Boats Recipe is a fun, fresh, and vibrant dish that’s perfect for impressing guests or enjoying a light yet satisfying meal. Combining the cool crunch of cucumbers, the creamy richness of avocado, and the flavorful pop of perfectly seasoned shrimp, this recipe delivers a delightful balance of textures and tastes. It’s not only visually stunning but also super easy to put together, making it an absolute favorite for anyone craving something healthy and bursting with flavor.
Ingredients You’ll Need
These ingredients are simple yet essential, each bringing a unique element to the Shrimp Avocado Cucumber Boats Recipe. From the juicy cucumbers to the spicy mayo, every component works together to create a dish that’s refreshing, creamy, and packed with bold flavors.
- 1 cup cooked sushi rice: Adds a comforting and slightly sticky base that gives body to the boats.
- 2 large cucumbers: Crisp and hydrating, perfect for holding all the delicious fillings.
- 1 tablespoon sesame seeds: Offers a nutty crunch that enhances the overall texture.
- 24 shrimp, peeled and deveined: The star protein with a subtle sweetness and tender bite.
- 2 tablespoons olive oil: Helps season the shrimp and brings richness during cooking.
- 3/4 teaspoon garlic powder: Adds savory depth without overwhelming the shrimp.
- 3/4 teaspoon onion powder: Elevates flavor with a subtle sweetness.
- 3/4 teaspoon paprika: Gives a mild smoky warmth to the shrimp.
- 3/4 teaspoon chili powder: Sprinkles in some gentle heat for balance.
- 3/4 teaspoon dried oregano: Brings a touch of earthiness to the spice blend.
- Salt, to taste: Essential for enhancing all the flavors.
- 3 avocados, roughly mashed: The creamy and buttery layer that perfectly complements the crisp cucumber.
- Juice of 1 lime: Adds brightness and zest to the avocado mash.
- Salt, to taste (for avocado): Balances the richness of the avocado.
- 1/4 cup Kewpie mayonnaise or regular mayonnaise: Creates a luscious, spicy drizzle.
- 2 teaspoons Sriracha: Adds a vibrant kick of heat to the mayo.
- 1 teaspoon honey (optional): A subtle touch of sweetness to balance the spice.
How to Make Shrimp Avocado Cucumber Boats Recipe
Step 1: Season the Shrimp
Begin by tossing your peeled and deveined shrimp in olive oil, garlic powder, onion powder, paprika, chili powder, dried oregano, and salt. This spice blend gives the shrimp a flavorful coating that will shine once cooked.
Step 2: Cook the Shrimp
Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook until they turn opaque and pink, about 2 minutes per side. The quick cooking keeps them juicy and tender, ready to shine in the shrimp avocado cucumber boats recipe.
Step 3: Prepare the Avocado Mash
In a bowl, mix the roughly mashed avocados with fresh lime juice and salt. This creamy, tangy mash will bring a luxurious texture and brighten the flavor in each cucumber boat.
Step 4: Make the Spicy Mayo
Whisk together mayonnaise, Sriracha, and honey if you like a hint of sweetness. This spicy mayo adds a luscious, zesty drizzle that complements the cool vegetables and warm shrimp beautifully.
Step 5: Hollow Out the Cucumbers
Wash and dry the cucumbers thoroughly. Slice each cucumber lengthwise, then slice again so you have quarters. Carefully scoop out the seeds and some of the inner flesh, creating hollow boats perfect for holding the fillings.
Step 6: Assemble the Avocado Layer
Spread about 1 tablespoon of the avocado mash into the base of each cucumber boat. This ensures every bite has that rich, creamy layer to contrast the crisp cucumber.
Step 7: Add the Sushi Rice
Spoon a layer of cooked sushi rice over the avocado in each cucumber boat. This sticky yet light base supports the shrimp while adding a subtle sweetness to the dish.
Step 8: Top with Shrimp and Finishing Touches
Arrange three cooked shrimp on top of the rice in each cucumber boat. Drizzle generously with your spicy mayo and sprinkle with sesame seeds. This final touch brings texture, flavor, and visual appeal, completing the shrimp avocado cucumber boats recipe.
How to Serve Shrimp Avocado Cucumber Boats Recipe
Garnishes
To make your shrimp avocado cucumber boats even more inviting, try sprinkling chopped fresh cilantro or green onions on top. A tiny squeeze of extra lime juice just before serving can add a refreshing zing that lifts all the flavors.
Side Dishes
This dish pairs wonderfully with light, crisp salads, like a simple mixed greens salad with a citrus vinaigrette, or even a vibrant mango salsa. For a more substantial meal, serve alongside quinoa or a chilled noodle salad for complementary textures and flavors.
Creative Ways to Present
For a crowd-pleaser, arrange the boats on a large platter lined with lettuce leaves or edible flowers to create a fun, colorful display. You can also serve them in individual small plates garnished with lime wedges and extra spicy mayo in a small dipping bowl on the side.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep the components separate to maintain freshness. Store the cooked shrimp, avocado mash, and cooked rice in airtight containers in the refrigerator. Assemble the cucumber boats just before serving to prevent sogginess.
Freezing
This recipe is best enjoyed fresh, as the texture of cucumbers and avocado doesn’t freeze well. However, you can freeze the cooked shrimp and cooked rice separately if needed, making meal prep easier on busy days.
Reheating
To reheat shrimp and rice, gently warm in a skillet or microwave until just heated through. Avoid overheating to maintain the shrimp’s tenderness. Reassemble with fresh avocado mash and cucumber boats for the best experience.
FAQs
Can I use raw shrimp for this recipe?
This recipe requires cooked shrimp to ensure food safety and the best texture. If using raw shrimp, be sure to cook it thoroughly with the seasoning before assembling the cucumber boats.
Is there a substitute for Kewpie mayonnaise?
Yes! Regular mayonnaise works perfectly well and can be used as a direct substitute. For a lighter option, you could also try Greek yogurt mixed with a bit of olive oil and lemon juice.
Can I make this dish vegan?
Absolutely! Swap out shrimp for grilled tofu or seasoned chickpeas, and use a vegan mayo alternative to keep that creamy, spicy kick in the drizzle.
How spicy is the dish with the Sriracha?
The Sriracha adds a mild to moderate heat, but you can adjust the amount to your preference. For less spice, reduce the Sriracha or omit the honey to keep it balanced.
What type of cucumber is best for this recipe?
English cucumbers or Persian cucumbers work best because they have fewer seeds and thinner skin, making the “boats” easier to scoop and more enjoyable to eat.
Final Thoughts
Sharing the Shrimp Avocado Cucumber Boats Recipe with you has been such a joy because it truly is a standout dish that’s fresh, fun, and flavorful all in one bite. Whether you’re hosting a summer gathering or treating yourself to a bright and healthy meal, these boats are guaranteed to impress. Give it a try, and you might just discover a new favorite to add to your recipe rotation!
Print
Shrimp Avocado Cucumber Boats Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
Description
These Shrimp Avocado Cucumber Boats are a fresh, flavorful, and healthy appetizer or light meal. Featuring spicy shrimp, creamy avocado, and cool cucumber boats filled with sushi rice, this recipe offers a perfect balance of textures and tastes with a spicy mayo drizzle and toasted sesame seeds for extra flair.
Ingredients
Shrimp Marinade and Cooking
- 24 shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon paprika
- 3/4 teaspoon chili powder
- 3/4 teaspoon dried oregano
- Salt, to taste
Avocado Filling
- 3 avocados, roughly mashed
- Juice of 1 lime
- Salt, to taste
Spicy Mayo
- 1/4 cup Kewpie mayonnaise or regular mayonnaise
- 2 teaspoons Sriracha
- 1 teaspoon honey (optional)
Assembly
- 1 cup cooked sushi rice
- 2 large cucumbers
- 1 tablespoon sesame seeds
Instructions
- Prepare the Shrimp Marinade: Combine shrimp with olive oil, garlic powder, onion powder, paprika, chili powder, dried oregano, and salt in a bowl. Toss to coat evenly, ensuring each shrimp is well-seasoned.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook until they turn opaque and pink, approximately 2 minutes per side. Remove from heat and set aside.
- Make the Avocado Mixture: In a bowl, mash the avocados roughly. Add lime juice and salt to taste, mixing gently. Adjust seasoning according to your preference for balance and tanginess.
- Prepare the Spicy Mayo: Whisk together mayonnaise, Sriracha, and honey (if using) until smooth. Taste and adjust the spice or sweetness as desired for your perfect spicy mayo.
- Prepare the Cucumber Boats: Wash and dry the cucumbers thoroughly. Slice each cucumber lengthwise, then halve again to create quarters. Carefully scoop out the seeds and some inner flesh to create hollow boats ideal for filling.
- Assemble Avocado Layer: Spread about 1 tablespoon of the avocado mash into the base of each cucumber boat evenly.
- Add Sushi Rice: Spoon a layer of cooked sushi rice over the avocado mash, spreading it evenly to cover the avocado and serve as a base for the shrimp.
- Top with Shrimp and Garnish: Arrange three cooked shrimp on top of each cucumber boat. Drizzle with the spicy mayo and finish by sprinkling sesame seeds generously over each boat for that nutty crunch.
Notes
- You can substitute the shrimp with cooked chicken or tofu for a different protein option.
- Make sure to steam or cook the sushi rice beforehand to ensure the right texture for the boats.
- Adjust spice levels in the mayo by adding more or less Sriracha.
- These boats are best served fresh to maintain the crispness of the cucumber.
- For a gluten-free option, ensure the mayonnaise and Sriracha are gluten-free brands.
