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
