Description
Shrimp Avocado Cucumber Boats is a refreshing and vibrant dish that’s perfect for a light meal or appetizer. Featuring succulent shrimp, creamy avocado, and crunchy cucumber, it’s a delightful mix of flavors and textures.
Ingredients
Scale
- 24 shrimp, peeled and deveined
- 2 tbs olive oil
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 3/4 tsp paprika
- 3/4 tsp chili powder
- 3/4 tsp dried oregano
- Salt, to taste
- 3 avocados, roughly mashed
- 1 lime, juiced
- 1/4 cup Kewpie mayo (or regular mayo)
- 2 tsp Sriracha sauce
- 1 tsp honey (optional)
- 1 cup sushi rice, cooked
- 2 large cucumbers
- 1 tbs sesame seeds
Instructions
- 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.
- 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.
- 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.
- 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.
- 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 adjust the spiciness of the mayo by adding more or less Sriracha.
- These boats are best served fresh but can be prepared in advance, with components stored separately until assembly.
- Feel free to add additional toppings such as chopped green onions or cilantro for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 boat
- Calories: 200
- Sugar: 1g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 70mg