Shrimp Avocado Cucumber Boats Recipe
Meet your new favorite light meal or showstopper appetizer: Shrimp Avocado Cucumber Boats. This fresh, flavor-packed dish layers creamy avocado mash, tender shrimp, spicy-sweet mayo, and fluffy sushi rice into crisp cucumber vessels. Every bite bursts with zesty citrus, subtle spice, and juicy crunch, making these boats perfect for everything from sunny lunches to impressing party guests. They’re vibrant, gorgeous, and irresistibly easy to put together—prepare to fall head over heels for Shrimp Avocado Cucumber Boats!
Ingredients You’ll Need
The beauty of Shrimp Avocado Cucumber Boats is how a handful of simple, colorful ingredients come together to create something truly special. Each element enhances flavor, texture, or presentation—nothing complicated, just good food that shines.
- Shrimp: Fresh, peeled, and deveined shrimp are the star, giving a tender, sweet bite that soaks up all those lovely seasonings.
- Olive Oil: A drizzle helps the spices cling to the shrimp and gives them a gorgeous golden finish.
- Spices (garlic powder, onion powder, paprika, chili powder, dried oregano, salt): This punchy mix brings warmth, a hint of heat, and layers of savory flavor.
- Cucumbers: Crisp and juicy, they offer a cool crunch and act as the perfect edible “boat” for all the goodies.
- Sushi Rice (cooked): Fluffy, mildly sticky rice adds a touch of chew and makes the boats extra satisfying.
- Avocados: A rough mash with lime transforms these into a creamy, zesty spread that keeps things feeling fresh.
- Lime: A squeeze of bright citrus in the avocado mash brings zing and balances the richness.
- Kewpie Mayo (or regular mayo): Luxuriously creamy, this is the base of your spicy drizzle—Kewpie gives a subtle sweetness, but any mayo works.
- Sriracha Sauce: A little fire and tangy kick in every bite, essential for that spicy mayo magic.
- Honey (optional): Just a touch mellows the heat and adds gentle sweetness—feel free to add or skip.
- Sesame Seeds: A sprinkle for nutty flavor and a lovely touch of contrast on top.
- Salt (to taste): Accentuates every ingredient, especially the avocado and shrimp—don’t skip it!
How to Make Shrimp Avocado Cucumber Boats
Step 1: Season and Cook the Shrimp
Start by tossing your peeled and deveined shrimp with olive oil and all the spice mix—garlic powder, onion powder, paprika, chili powder, dried oregano, and a good pinch of salt. This quick marinade infuses the shrimp with flavor and color. Heat a large skillet over medium-high, and cook the shrimp in a single layer. They’ll turn opaque and pink after about 2 minutes on each side; don’t overdo it, you want them juicy and tender!
Step 2: Prepare the Avocado Mash
While the shrimp is sizzling, grab your avocados and mash them roughly in a bowl. Add fresh lime juice and a little salt, mixing until smooth but still a bit chunky for great texture. Taste and adjust—sometimes an extra squeeze of lime or pinch of salt is just what you need. This avocado mash forms the creamy, zesty heart of your Shrimp Avocado Cucumber Boats.
Step 3: Mix Up the Spicy Mayo
Whisk together your Kewpie (or regular) mayo, sriracha sauce, and optional honey until silky and smooth. This spicy mayo adds a gorgeously creamy and tangy drizzle that ties the whole dish together. Tweak the amount of sriracha or honey to make it as fiery or mellow as you love.
Step 4: Prep the Cucumber Boats
Give your cucumbers a gentle wash and pat dry. Slice them in half lengthwise, and then halve those pieces again for a total of four “boats” per cucumber. Use a spoon or even better, a grapefruit spoon, to carefully scoop out the seeds and much of the center flesh. Leave a solid border so they hold their shape; these are your sturdy vehicles for all the fillings!
Step 5: Assemble Your Boats
Now for the fun part. Spread about a tablespoon of avocado mash into each cucumber boat, pressing it gently along the bottom. Layer on sushi rice—just enough to cover the mash—and pat it down gently. Arrange three shrimp on top, then finish with a generous drizzle of spicy mayo and a sprinkle of sesame seeds. Each boat bursts with bold colors and fresh flavors!
How to Serve Shrimp Avocado Cucumber Boats
Garnishes
A flourish of toppings takes Shrimp Avocado Cucumber Boats from delicious to dazzling. Try extra sesame seeds, a dusting of chopped fresh cilantro, thinly sliced green onions, or even a pinch of chili flakes for extra color and kick. A quick grate of lime zest adds brightness, while a few microgreens make your platter look restaurant-worthy!
Side Dishes
Pair these vibrant boats with sides that keep things light and refreshing. Crisp slaw with a citrusy vinaigrette, a simple miso soup, or edamame sprinkled with flaky salt all work beautifully. If you’d like a heartier meal, a chilled noodle salad or a little seaweed salad rounds out the fresh, summery vibe.
Creative Ways to Present
Shrimp Avocado Cucumber Boats steal the show whether you line them up on a party platter, stack them on a wooden board, or nestle them in colorful lettuce leaves for easy hand-held bites. For a crowd, halve the cucumber boats for more bite-size nibbles, or let guests customize their own at a DIY “boat bar” with bowls of toppings and different drizzles.
Make Ahead and Storage
Storing Leftovers
Shrimp Avocado Cucumber Boats are best the day you make them, but if you have extras, store them in an airtight container in the fridge. Press a piece of plastic wrap directly onto the avocado mash to help prevent browning. The cucumber may lose a little crunch overnight, but the flavors will still be delicious the next day!
Freezing
Freezing isn’t recommended for this dish, since cucumbers and avocados both suffer in texture when thawed. The shrimp, however, can be cooked ahead and frozen separately if you’d like—just bring them to room temperature before assembling fresh boats.
Reheating
Because Shrimp Avocado Cucumber Boats are meant to be enjoyed chilled or at room temperature, there’s no need to reheat. If you’ve prepped the shrimp ahead, simply let them warm up to room temp before building your boats. Avoid microwaving assembled boats to keep everything crisp and fresh!
FAQs
Can I use pre-cooked shrimp for Shrimp Avocado Cucumber Boats?
Absolutely! If you’re short on time, pre-cooked shrimp work well. Just toss them in the spice mix and warm gently so the flavors develop, but be careful not to overcook. Let them cool before assembling the cucumber boats for the best texture.
What’s the best way to mash the avocado for these boats?
Use a fork for a quick, rustic mash, leaving a few chunks for texture. Add the lime juice and salt as you mash; if you want an ultra-smooth spread, a potato masher or food processor works too. Just be sure to taste and adjust for brightness!
Is Kewpie mayo required or can I use regular mayonnaise?
Kewpie mayo has a subtle sweetness and creamy richness that’s amazing in Shrimp Avocado Cucumber Boats, but regular mayonnaise is a great substitute. If using regular, you might add a tiny splash of rice vinegar or a pinch of sugar to mimic Kewpie’s distinctive flavor.
How long in advance can I make the cucumber boats?
For maximum freshness, assemble Shrimp Avocado Cucumber Boats up to 2 hours before serving. Prep all the components ahead and keep them separate; assemble right before guests arrive for peak crunch and vibrant color!
Are these boats gluten-free?
Yes, as long as you use gluten-free soy sauce (if you add any) and double-check your sriracha, mayo, and spices, these Shrimp Avocado Cucumber Boats are naturally gluten-free—perfect for a variety of diets!
Final Thoughts
If you’re craving something fresh, stunning, and full of flavor, give Shrimp Avocado Cucumber Boats a try! They’re vibrant, satisfying, and guaranteed to win over friends and family alike. Whether you serve them as a light meal, fun appetizer, or pack them for a picnic, these boats are a celebration of bright, easy flavors—so go ahead, make a batch and enjoy every crunchy, creamy, spicy bite.
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Shrimp Avocado Cucumber Boats Recipe
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
These Shrimp Avocado Cucumber Boats are a delightful combination of flavors and textures, perfect for a light and refreshing meal. Juicy shrimp seasoned to perfection, creamy avocado mash, and a zesty spicy mayo come together in crisp cucumber boats for a dish that is as visually appealing as it is delicious.
Ingredients
Sushi Rice:
1 cup cooked sushi rice,
Cucumbers:
2 large cucumbers,
Sesame Seeds:
1 tbs,
Shrimp:
24 peeled and deveined shrimp,
Olive Oil:
2 tbs,
Seasonings:
3/4 tsp each of garlic powder, onion powder, paprika, chili powder, 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 tsp Sriracha sauce, 1 tsp honey (optional)
Instructions
- Shrimp: Coat shrimp in olive oil and seasonings. Cook in a skillet until opaque, about 2 minutes per side.
- Avocado Mash: Combine all ingredients for the mash and adjust seasoning to taste.
- Spicy Mayo: Whisk mayo, Sriracha, and honey together, adjusting to taste.
- Assembly: Slice cucumbers, scoop out seeds and flesh. Fill each boat with avocado mash, rice, shrimp, drizzle with spicy mayo, and sprinkle with sesame seeds.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 boat
- Calories: 275
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 85mg
Keywords: Shrimp Avocado Cucumber Boats, Seafood Recipe, Healthy Appetizer, Gluten Free, Easy Asian Recipe
