If you’re looking for a refreshing, colorful, and utterly delicious way to enjoy shrimp with a twist, this Shrimp Avocado Cucumber Boats Recipe is an absolute must-try. Imagine crisp cucumber boats filled with creamy avocado, tender sushi rice, perfectly seasoned shrimp, and a spicy, tangy mayo drizzle that all come together to create a delightful explosion of flavors and textures. It’s light, vibrant, and feels like a fancy appetizer but so simple to make at home. Whether you’re hosting friends or craving a healthy snack, this recipe will quickly become one of your favorites.
Ingredients You’ll Need
These ingredients are straightforward yet essential to building the layers of fresh, zesty, and savory flavors that make this dish shine. Each item plays a role, whether it’s adding spice, creaminess, or satisfying crunch.
- 24 shrimp, peeled and deveined: The star protein, perfectly seasoned and quickly sautéed to juicy perfection.
- 2 tbs olive oil: Helps the shrimp cook beautifully with a subtle richness.
- 3/4 tsp garlic powder: Adds a warm, savory depth without overpowering.
- 3/4 tsp onion powder: Brings sweetness and a gentle hint of sharpness.
- 3/4 tsp paprika: Offers smoky warmth and vibrant color.
- 3/4 tsp chili powder: Introduces gentle heat for a bit of kick.
- 3/4 tsp dried oregano: Adds an earthy, herbal note.
- Salt, to taste: Always key for enhancing every flavor.
- 3 avocados, roughly mashed: Creates creamy, luscious texture packed with healthy fats.
- 1 lime, juiced: Brightens up the avocado with fresh citrus zing.
- 1/4 cup Kewpie mayo (or regular mayo): Provides a smooth, creamy base for the spicy drizzle.
- 2 tsp Sriracha sauce: Adds addictive heat and complexity.
- 1 tsp honey (optional): Balances the spice with a touch of natural sweetness.
- 1 cup sushi rice, cooked: Offers subtle flavor and the perfect fluffy texture to build the base in each boat.
- 2 large cucumbers: Crisp, refreshing, and the perfect edible vessel.
- 1 tbs sesame seeds: Adds a nutty crunch and visually appealing garnish.
How to Make Shrimp Avocado Cucumber Boats Recipe
Step 1: Perfectly Season and Cook the Shrimp
Start by tossing the shrimp in olive oil and your aromatic spices—garlic powder, onion powder, paprika, chili powder, oregano, and salt. This combination creates a beautifully balanced flavor that’s just right. Heat a skillet over medium-high and cook the shrimp quickly until they turn opaque and curl up nicely, about 2 minutes on each side. This method preserves their juiciness and locks in the seasoning.
Step 2: Prepare the Creamy Avocado Mash
Grab those ripe avocados, roughly mash them up in a bowl, and stir in fresh lime juice and just a pinch of salt. The lime juice not only adds zing but also helps keep the avocado from browning too fast. Taste at this stage and adjust salt or lime as you prefer—it’s the creamy base that will elevate the entire boat.
Step 3: Mix the Spicy Mayo Drizzle
Whisk together Kewpie mayo (or your favorite mayo), Sriracha, and honey if you like a subtle sweetness balancing the heat. This sauce gives the dish a deliciously creamy and spicy contrast that feels indulgent but light. Don’t be shy to tweak the sriracha or honey amounts to customize it for your palate.
Step 4: Prepare the Cucumber Boats
Wash and dry the cucumbers thoroughly to keep everything crisp. Slice them lengthwise, then quarter each half to create manageable, charming little boats. Using a spoon, carefully scoop out most of the seeds and some flesh to make room for filling. You want to leave enough cucumber walls so they hold together well but plenty of space for your delicious fillings.
Step 5: Assemble Your Shrimp Avocado Cucumber Boats
Start by spreading a tablespoon of the avocado mash into the bottom of each cucumber boat—that creamy foundation sets the tone. Next, layer a spoonful of the cooked sushi rice on top. Then, add three of your beautifully cooked shrimp on each boat, making sure they’re evenly distributed. Finish by drizzling the spicy mayo on top and sprinkling sesame seeds for that extra pop of taste and texture.
How to Serve Shrimp Avocado Cucumber Boats Recipe
Garnishes
Fresh herbs like cilantro or finely chopped chives can elevate the look and add a fresh, aromatic layer. A sprinkle of extra lime zest or a few thin slices of red chili can also brighten up the presentation and boost the dish’s complexity delightfully.
Side Dishes
These boats pair wonderfully with light, summery salads like a crisp radish and carrot slaw, or even a simple miso soup. Since the boats themselves are light but filling, complementing with something fresh and tangy balances the entire meal perfectly.
Creative Ways to Present
For entertaining, arrange your shrimp avocado cucumber boats on a long serving platter interspersed with edible flowers or herb sprigs for a stunning visual effect. You can also place each boat on a small lettuce leaf “plate” for individual servings that feel extra special and fun to eat.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the shrimp, avocado mash, and rice separately in airtight containers in the fridge. Cucumber boats are best prepped fresh to keep their delightful crunch, but you can store the hollowed cucumber halves wrapped tightly in plastic wrap for up to a day.
Freezing
This dish is not ideal for freezing because the texture of the fresh cucumber and avocado will degrade. However, you can freeze the cooked shrimp separately if needed and thaw them gently before assembling your boats.
Reheating
Gently reheat the shrimp in a skillet over low heat to avoid drying them out. Avoid reheating the avocado mash or cucumber to keep their fresh flavors and textures intact. Assemble just before serving for the best experience.
FAQs
Can I use cooked shrimp instead of raw shrimp?
Absolutely! If you have pre-cooked shrimp, simply season lightly and warm them in a skillet before assembling the boats. Just be careful not to overcook, so they stay juicy.
What if I don’t have sushi rice?
Sushi rice is sticky and slightly seasoned, but you can substitute with any short-grain rice or even quinoa for a different texture. Just cook it until tender and allow it to cool before using.
Is there a way to make this recipe vegan?
Yes! Swap shrimp for grilled or marinated tofu cubes and replace the mayo with vegan mayo. Use lemon juice instead of lime for a slightly different citrus twist, and you’ve got a vibrant vegan option.
Can I prepare the avocado mash ahead of time?
You can prepare it a few hours ahead but use plastic wrap pressed directly onto the surface to prevent browning. Freshly mashed avocado tastes best if made closer to serving time.
How spicy is the Shrimp Avocado Cucumber Boats Recipe?
The spice level comes mostly from the Sriracha in the mayo drizzle and the chili powder on the shrimp. It’s pleasantly mild to moderate, but you can easily adjust by reducing or increasing the amounts to suit your taste.
Final Thoughts
This Shrimp Avocado Cucumber Boats Recipe is a celebration of fresh, vibrant flavors and effortless elegance that really delights every time. It’s the kind of dish that makes you feel like you’re treating yourself without any fuss in the kitchen. I can’t wait for you to try it and watch it quickly become your go-to for entertaining or a nourishing snack. Dive into those boats and savor every bite—you’re going to love it!
Print
Shrimp Avocado Cucumber Boats Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 boats
- Category: Appetizer
- Method: Frying
- Cuisine: American fusion
Description
These Shrimp Avocado Cucumber Boats are a fresh, flavorful, and healthy appetizer or light meal option. Featuring perfectly seasoned and pan-seared shrimp atop creamy lime-infused avocado mash, sushi rice, and crispy cucumber boats, they offer a delightful combination of textures and tastes with a spicy mayo drizzle and sesame seed garnish.
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
Avocado Mash
- 3 avocados, roughly mashed
- 1 lime, juiced
- Salt, to taste
Spicy Mayo
- 1/4 cup Kewpie mayo (or regular mayo)
- 2 teaspoons Sriracha sauce
- 1 teaspoon honey (optional)
Additional Ingredients
- 1 cup sushi rice, cooked
- 2 large cucumbers
- 1 tablespoon sesame seeds
Instructions
- Season and Cook the Shrimp: In a medium bowl, coat the shrimp with olive oil, garlic powder, onion powder, paprika, chili powder, dried oregano, and salt. Mix well to ensure even coverage. Heat a large skillet over medium-high heat and cook the shrimp until opaque and cooked through, about 2 minutes per side. Set aside.
- Prepare the Avocado Mash: In a bowl, combine the roughly mashed avocados, fresh lime juice, and a pinch of salt. Stir well and taste, adjusting seasoning as needed to balance the flavors.
- Make the Spicy Mayo: Whisk together Kewpie mayo, Sriracha sauce, and honey (if using) in a small bowl. Taste and adjust the ingredients for your preferred spice level and sweetness.
- Prepare the Cucumber Boats: Thoroughly wash and dry the cucumbers. Slice each cucumber in half lengthwise, then halve those pieces to create four quarters per cucumber. Using a spoon, gently scoop out most of the seeds and some flesh to create a “boat” for the fillings.
- Assemble the Boats: Spread about 1 tablespoon of avocado mash into the bottom of each cucumber boat. Layer in a spoonful of cooked sushi rice, gently spreading it out. Top with three shrimp per boat, then drizzle with spicy mayo and sprinkle with sesame seeds before serving.
Notes
- You can substitute regular mayonnaise for Kewpie mayo but expect a slightly different flavor.
- Adjust the amount of Sriracha and honey in the spicy mayo to suit your taste preference for heat and sweetness.
- For a low carb option, omit the sushi rice or replace it with cauliflower rice.
- Make sure to tightly dry the cucumbers before assembling to prevent sogginess.
- These boats are best served immediately to keep cucumbers crisp.
