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
Scale
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.
