“`html
If you’re craving a dish that bursts with freshness, vibrant colors, and irresistible flavors, the Shrimp Avocado Cucumber Boats Recipe is about to become your new go-to favorite. This delightful appetizer combines tender, perfectly spiced shrimp with creamy mashed avocado and crisp cucumber, all nestled with a hint of sushi rice and topped with a spicy mayo drizzle. It’s refreshing, light, and packed with texture – absolutely perfect for any gathering, snack, or light meal that feels special yet effortless.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role in delivering a perfect balance of texture, flavor, and visual appeal. From the creamy avocados to the crunchy cucumbers and spicy shrimp, these components come together beautifully with simple pantry staples.
- Cooked sushi rice (1 cup): Provides a subtle, sticky base that adds a satisfying texture contrast to the crisp cucumber.
- Large cucumbers (2): The natural “boats” that hold all the delicious fillings, offering a cool crunch.
- Sesame seeds (1 tablespoon): A toasty garnish that adds a delightful nutty flavor and visual appeal.
- Shrimp, peeled and deveined (24): Tender seafood seasoned to perfection with a blend of spices for a punch of flavor.
- Olive oil (2 tablespoons): Helps the spices coat the shrimp evenly and keeps them juicy while cooking.
- Garlic powder (3/4 teaspoon): Adds a mild, savory depth without overpowering the shrimp.
- Onion powder (3/4 teaspoon): Enhances the overall flavor profile with subtle sweetness.
- Paprika (3/4 teaspoon): Gives a smoky warmth and gentle color to the shrimp.
- Chili powder (3/4 teaspoon): Adds a mild kick that balances beautifully with creamy avocado.
- Dried oregano (3/4 teaspoon): Offers a hint of herbal brightness that lifts the dish.
- Salt (to taste): Essential for enhancing all the natural flavors.
- Avocados (3): Creamy, rich, and mashed to provide a luscious base layer inside each cucumber boat.
- Lime juice (juice of 1 lime): Adds a fresh zing that brightens the avocado mixture.
- Kewpie or regular mayonnaise (1/4 cup): Forms the creamy base of the spicy mayo sauce for a luscious finish.
- Sriracha (2 teaspoons): Brings a bold, spicy heat to the mayo that wakes up the palate.
- Honey (1 teaspoon, optional): Just a touch of sweetness to balance the heat in the spicy mayo.
How to Make Shrimp Avocado Cucumber Boats Recipe
Step 1: Season the Shrimp
Start by tossing your peeled and deveined shrimp in olive oil and a flavorful spice blend made up of garlic powder, onion powder, paprika, chili powder, dried oregano, and a pinch of salt. This combination ensures every bite of shrimp is bursting with a smoky, savory, and slightly spicy character.
Step 2: Cook the Shrimp
Heat a skillet on medium-high and cook the shrimp until they turn a lovely opaque pink, which should take about 2 minutes per side. This quick cooking seals in the juices and maintains a tender texture that pairs perfectly with the cool cucumber and creamy avocado.
Step 3: Prepare the Avocado Mash
In a bowl, mash your ripe avocados and mix in fresh lime juice and salt. This creamy, tangy mash is the perfect canvas that adds richness and bright flavors to your cucumber boats, creating a satisfying mouthfeel with every bite.
Step 4: Make the Spicy Mayo
Whisk together mayonnaise, Sriracha, and honey until smooth and well combined. This sauce adds a creamy, spicy, and slightly sweet kick that elevates the dish, making it delightfully addictive when drizzled over the shrimp-topped boats.
Step 5: Prepare the Cucumber Boats
Wash and dry your cucumbers well. Slice them lengthwise, then cut each half into quarters to create sturdy, easy-to-handle boats. Scoop out the seeds and some of the inner flesh to create hollow vessels ready to be filled.
Step 6: Assemble the Boats
Spread about a tablespoon of the creamy avocado mash inside each cucumber boat. Follow this with a layer of sushi rice to add a subtle sweetness and chewy texture, then arrange three beautifully cooked shrimp on top. Finish with a generous drizzle of spicy mayo and a sprinkle of toasted sesame seeds to complete this stunning appetizer.
How to Serve Shrimp Avocado Cucumber Boats Recipe
Garnishes
Adding garnishes like freshly chopped cilantro, thinly sliced green onions, or a sprinkle of extra chili flakes can brighten up your shrimp avocado cucumber boats even more. These touches add freshness, a pop of color, and an extra layer of flavor for a truly impressive presentation.
Side Dishes
This dish shines beautifully on its own but pairs wonderfully with light sides like a crisp garden salad, edamame, or a chilled seaweed salad. These options keep the meal refreshing and balanced, perfect for warm days or anytime you want something light yet satisfying.
Creative Ways to Present
If you’re hosting a party, serve these boats on a large platter with lemon or lime wedges for guests to squeeze on extra citrus brightness. You can also arrange them on a bed of crushed ice for a chilled presentation or serve them in small, shallow bowls to keep the boats steady and easy to grab.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the shrimp, avocado mash, and rice separately in airtight containers in the refrigerator. The cucumber boats themselves are best made fresh to retain their crispness, as they may become watery if prepped too far in advance.
Freezing
Freezing isn’t recommended for this recipe because the texture of cucumbers and avocados changes significantly once thawed, becoming mushy and losing their fresh appeal. However, you can freeze the seasoned cooked shrimp separately if you plan to use them in another dish later.
Reheating
Reheat the shrimp gently in a skillet over medium heat or in the microwave on low power to avoid rubbery shrimp. Avoid reheating the cucumber boats or avocado mix to maintain their fresh, crisp texture and vibrant flavors.
FAQs
Can I use different seafood instead of shrimp?
Absolutely! While shrimp is classic for this recipe, cooked scallops, crab meat, or even grilled chicken can make delicious alternatives that maintain the fresh and light essence of the dish.
What’s the best type of cucumber for the boats?
English or seedless cucumbers work best because they have fewer seeds and thinner skin, making them easier to hollow out while providing a crisp, refreshing vessel for your fillings.
Is it possible to make this recipe vegan?
Yes! Simply replace shrimp with marinated and grilled tofu or seasoned chickpeas, and swap the mayonnaise for a vegan mayo alternative. The zucchini boats will still be just as flavorful and satisfying.
How spicy is the dish with the Sriracha mayo?
The heat level is moderate and can be easily adjusted by adding more or less Sriracha. The optional honey also helps to balance and mellow out the spiciness if you prefer a milder flavor.
Can I prepare the shrimp in advance?
Definitely! Cook and season the shrimp up to a day ahead, cover, and refrigerate. This can save you time when assembling the Shrimp Avocado Cucumber Boats Recipe, especially for gatherings and parties.
Final Thoughts
The Shrimp Avocado Cucumber Boats Recipe is one of those rare dishes that feels both indulgent and healthy, all while being incredibly simple to make. Whether you’re looking for a fresh appetizer, a light lunch, or a party snack that wows, these vibrant boats are sure to impress. I promise, once you try making this recipe, it’ll be one you turn to again and again for that perfect blend of creamy, spicy, and crunchy all in one bite.
“`
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: Asian Fusion
- Diet: Low Fat
Description
These Shrimp Avocado Cucumber Boats are a fresh and flavorful low-carb appetizer or light meal. Crisp cucumber quarters act as edible boats filled with creamy lime-infused avocado mash, savory sushi rice, and perfectly spiced sautéed shrimp. Topped with a spicy mayo drizzle and toasted sesame seeds, this dish delivers a delightful contrast of textures and vibrant flavors, perfect for warm days or elegant gatherings.
Ingredients
Shrimp and Seasoning
- 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
Main Fillings
- 1 cup cooked sushi rice
- 2 large cucumbers
- 3 avocados, roughly mashed
- Juice of 1 lime
- Salt, to taste
Toppings and Sauce
- 1/4 cup Kewpie mayonnaise or regular mayonnaise
- 2 teaspoons Sriracha
- 1 teaspoon honey (optional)
- 1 tablespoon sesame seeds
Instructions
- Season the Shrimp: In a bowl, combine the shrimp with olive oil, garlic powder, onion powder, paprika, chili powder, dried oregano, and salt. Toss thoroughly to coat the shrimp evenly with all the spices and oil.
- 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 for even cooking and a nice sear. Remove from heat.
- Prepare the Avocado Mash: In a separate bowl, mix the roughly mashed avocados with the fresh lime juice and salt to taste. Adjust the seasoning to your preference, ensuring bright and creamy avocado filling.
- Make the Spicy Mayo: Whisk together mayonnaise, Sriracha, and honey (if using) until smooth and well combined. Taste the sauce and adjust the heat level or sweetness as desired.
- Prepare the Cucumbers: Thoroughly wash and dry the cucumbers. Slice each cucumber lengthwise and then halve again to create quarters. Use a spoon to carefully scoop out the seeds and some of the flesh, creating hollow cucumber boats for filling.
- Assemble Avocado Layer: Spread about 1 tablespoon of the avocado mash into the base of each cucumber boat, providing a creamy bed for the other fillings.
- Add Sushi Rice: Spoon a layer of cooked sushi rice evenly over the avocado mash in each cucumber boat to add texture and substance.
- Top with Shrimp and Garnishes: Place three cooked shrimp on each cucumber boat. Drizzle the spicy mayo over the shrimp, then sprinkle with sesame seeds to finish and add crunch.
Notes
- Ensure cucumbers are well dried to prevent watery boats.
- You can substitute regular mayonnaise if Kewpie mayo is unavailable.
- Adjust the Sriracha quantity to your preferred spice level.
- Cooked sushi rice can be prepared ahead and chilled for convenience.
- Remove seeds carefully to avoid breaking the cucumber boats.
