Description
Shrimp avocado cucumber boats bring fresh summer flavors right to your table with zero fuss. Crisp cucumber slices cradle zesty shrimp and creamy avocado for a quick, delightful bite that feels like a mini coastal getaway.
Ingredients
Scale
Seafood and Vegetables:
- 24 shrimp
- 3 avocados
- 2 large cucumbers
- 1 cup sushi rice
Seasonings and Spices:
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon paprika
- ¾ teaspoon chili powder
- ¾ teaspoon dried oregano
- Salt
Liquids and Extras:
- 2 tablespoons olive oil
- 1 lime
- ¼ cup Kewpie mayo
- 2 teaspoons Sriracha sauce
- 1 teaspoon honey
- 1 tablespoon sesame seeds
Instructions
- Blend 2 tablespoons olive oil with ¾ teaspoon each of garlic powder, onion powder, paprika, chili powder, and dried oregano in a medium bowl. Add 24 shrimp and salt, thoroughly coating each piece.
- Heat a large skillet at medium-high temperature (375°F) for 2 minutes. Cook seasoned shrimp until opaque, approximately 2 minutes per side, then set aside.
- Halve 3 avocados and mash them in a bowl. Squeeze juice from 1 whole lime and add a pinch of salt. Mix until smooth and taste for seasoning.
- Whisk ¼ cup Kewpie mayo, 2 teaspoons Sriracha sauce, and 1 teaspoon honey in a small bowl. Adjust spice and sweetness to your preference.
- Wash 2 large cucumbers thoroughly. Slice each cucumber lengthwise, then cut halves into quarters to create 8 cucumber boats.
- Use a spoon to remove seeds from cucumber quarters, creating hollow spaces for filling.
- Spread 1 tablespoon avocado mash into the bottom of each cucumber boat.
- Layer ¼ cup sushi rice gently across the avocado base, distributing evenly.
- Place 3 cooked shrimp on top of rice in each cucumber boat.
- Drizzle boats with prepared spicy mayo and sprinkle 1 tablespoon sesame seeds before serving.
Notes
- Freshest seafood matters most, so select plump, sweet shrimp with no fishy odor for the best flavor profile.
- Cucumbers can vary in water content, so pat them completely dry after washing to prevent boats from becoming soggy.
- When mashing avocados, leave some small chunks for textural interest and a more rustic presentation.
- For a low-carb version, skip the rice and double the avocado mash, creating a lighter protein-packed appetizer.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 319 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 120 mg