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
Scale
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.
