If you are on the lookout for a fresh, vibrant, and absolutely delightful appetizer that will impress your guests and satisfy your cravings, the Shrimp Avocado Cucumber Boats Recipe is a must-try. This dish brilliantly marries the creamy richness of mashed avocado with the juicy pop of perfectly cooked shrimp, all nestled inside crunchy cucumber boats that deliver a refreshing bite every time. It’s a light yet flavorful combination that balances textures and tastes in the most satisfying way. Whether you’re hosting a summer party or simply craving something healthy and delicious, this recipe is an absolute crowd-pleaser that you’ll come back to again and again.
Ingredients You’ll Need
Getting this recipe right is all about using simple, fresh ingredients that work beautifully together. Each component plays an essential role, from the crunch of cucumbers to the spice-kissed shrimp, creating harmony in every bite.
- 1 cup cooked sushi rice: Adds a soft, slightly sticky base that balances the crisp cucumber and creamy avocado.
- 2 large cucumbers: The star vessels; they provide a cool, refreshing crunch and a natural, edible bowl for the fillings.
- 1 tablespoon sesame seeds: Adds a subtle nuttiness and an appealing texture on top.
- 24 shrimp, peeled and deveined: The protein powerhouse that takes on spices wonderfully and cooks quickly.
- 2 tablespoons olive oil: Helps the spice blend cling to the shrimp and ensures a perfect sear.
- 3/4 teaspoon garlic powder: Infuses a warm, savory depth to the shrimp.
- 3/4 teaspoon onion powder: Adds a mild, sweet onion undertone for well-rounded flavor.
- 3/4 teaspoon paprika: Brings a smoky warmth and beautiful color to the shrimp.
- 3/4 teaspoon chili powder: Provides a gentle kick that awakens the taste buds.
- 3/4 teaspoon dried oregano: Introduces an herbal hint that complements the seafood perfectly.
- Salt, to taste: Enhances all the other flavors in the dish.
- 3 avocados, roughly mashed: The creamy heart of the boats; it soothes the palate and enriches every bite.
- Juice of 1 lime: Adds zesty brightness that prevents the avocado from browning and lifts the entire dish.
- 1/4 cup Kewpie mayonnaise or regular mayonnaise: Creates a rich, silky base for the spicy drizzle.
- 2 teaspoons Sriracha: For that signature spicy kick that pairs perfectly with seafood and creamy avocado.
- 1 teaspoon honey (optional): Balances the heat with a hint of sweetness, but feel free to skip or adjust according to taste.
How to Make Shrimp Avocado Cucumber Boats Recipe
Step 1: Season the Shrimp
Start by combining the shrimp with olive oil and all your spices—garlic powder, onion powder, paprika, chili powder, dried oregano, and a pinch of salt. Toss everything well to ensure each shrimp is fully coated in this flavorful blend. This seasoning mix gives your shrimp a beautifully spiced crust and layers of complex flavor right from the start.
Step 2: Cook the Shrimp
Heat a large skillet over medium-high heat and add the shrimp. Sear them for about 2 minutes per side until they’re perfectly opaque and glowing pink. Cooking shrimp this way locks in juiciness and provides a pleasing firmness that holds up well in each cucumber boat.
Step 3: Prepare the Avocado Mash
In a separate bowl, mash your ripe avocados with fresh lime juice and a pinch of salt. This is your creamy, zesty layer that adds richness and balances the spice beautifully. Taste as you go to find your perfect seasoning; the lime juice also helps keep the avocado vibrant and fresh-looking.
Step 4: Mix the Spicy Mayo
Whisk together your mayonnaise, Sriracha, and a teaspoon of honey for a smooth, luscious sauce with just the right amount of heat and sweetness. This spicy mayo drizzle will be the finishing touch that ties all the flavors together and adds an irresistible creamy kick.
Step 5: Hollow Out the Cucumbers
After thoroughly washing and drying your cucumbers, slice them lengthwise and then halve again to make quarters. Use a spoon to scoop out the seeds and some inner flesh so each piece becomes a sturdy, edible “boat” ready to hold all the delicious fillings.
Step 6: Assemble the Boats
Spoon about a tablespoon of the avocado mash into the base of each cucumber boat, spreading it evenly. This creamy layer will hold the rest of the ingredients in place while providing that wonderful avocado flavor in every bite.
Step 7: Add the Rice
Next, spread a layer of cooked sushi rice over the avocado. The soft, slightly sticky texture of the rice contrasts beautifully with the crunchy cucumber and creamy avocado, making each boat a perfect harmony of textures.
Step 8: Top with Shrimp and Garnish
Place three succulent shrimp on each cucumber boat, then drizzle generously with your spicy mayo. Finish with a sprinkle of toasted sesame seeds for a touch of nutty flavor and eye-catching presentation. These final touches elevate your Shrimp Avocado Cucumber Boats Recipe to an irresistible appetizer everyone will love.
How to Serve Shrimp Avocado Cucumber Boats Recipe
Garnishes
Fresh herbs like chopped cilantro or thinly sliced green onions brighten these boats up nicely. A little extra lime zest or a sprinkle of chili flakes adds pop and color, perfect for those who like a little extra heat or fragrant freshness on top.
Side Dishes
These boats make a light starter or snack, but they also shine alongside simple sides like a crisp green salad, citrus-infused quinoa, or even a chilled cucumber and tomato salad. Light and fresh pairings keep the entire meal feeling balanced and refreshing.
Creative Ways to Present
For a party-ready presentation, arrange the boats on a large platter lined with lettuce leaves and scatter edible flowers on top. You can also serve the shrimp mixture in hollowed-out avocados instead of cucumbers for a twist, or present the ingredients deconstructed for guests to build their own boats.
Make Ahead and Storage
Storing Leftovers
Keep any leftover shrimp, avocado mash, and rice stored separately in airtight containers in the fridge. Cucumbers are best freshly prepared but can be sliced in advance and refrigerated if tightly wrapped and very fresh.
Freezing
Freezing is not recommended for this recipe because the cucumbers will become watery and lose their crisp texture. However, cooked shrimp and seasoned rice can be frozen separately, then thawed and assembled fresh when needed.
Reheating
To reheat the shrimp and rice, warm gently in a skillet or microwave until just heated through. Avoid reheating the cucumber or avocado to preserve their fresh texture and flavor—assemble right before serving for best results.
FAQs
Can I use other types of seafood instead of shrimp?
Absolutely! While shrimp is perfect for this recipe because it cooks quickly and carries flavors well, you can substitute with cooked crab meat, scallops, or even smoked salmon for a delicious twist.
Is there a non-spicy version of the spicy mayo?
Yes, simply omit the Sriracha and/or replace it with a mild mayo or a bit of honey mustard for a creamy sauce without the heat. You can still enjoy the creamy richness without the spicy kick.
Can I make this recipe vegan or vegetarian?
To make it vegan, swap out shrimp for marinated tofu or chickpeas and use vegan mayonnaise. The avocado and cucumber combination still provides plenty of fresh, satisfying flavors.
How do I keep the avocado from browning?
The lime juice mixed into the mashed avocado helps prevent browning by slowing oxidation. For extra protection, prepare just before assembling and store leftovers tightly covered with plastic wrap pressed directly onto the surface.
Can I prep any parts of the Shrimp Avocado Cucumber Boats Recipe in advance?
You can cook and season the shrimp and prepare the spicy mayo a day ahead to save time. The cucumbers and avocado mash are best made as close to serving as possible to keep everything fresh and crisp.
Final Thoughts
The Shrimp Avocado Cucumber Boats Recipe offers a delightful explosion of textures and flavors that’s light yet utterly satisfying. It’s a fantastic way to enjoy a nutritious and elegant dish without much fuss, perfect for impressing guests or treating yourself to something special. I can’t recommend it enough—once you try these boats, you’ll wonder why they haven’t always been your go-to party favorite!
Print
Shrimp Avocado Cucumber Boats Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
- Diet: Low Fat
Description
Delight in these refreshing Shrimp Avocado Cucumber Boats, a light and flavorful appetizer combining succulent seasoned shrimp, creamy mashed avocado, and sushi rice nestled in crisp cucumber quarters. Finished with a drizzle of spicy mayo and a sprinkle of sesame seeds, this dish is perfect for a healthy snack or elegant party bite.
Ingredients
Shrimp Marinade and Cooking
- 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
- Juice of 1 lime
- Salt, to taste
Assembly
- 1 cup cooked sushi rice
- 2 large cucumbers
- 1/4 cup Kewpie mayonnaise or regular mayonnaise
- 2 teaspoons Sriracha
- 1 teaspoon honey (optional)
- 1 tablespoon sesame seeds
Instructions
- Prepare shrimp marinade: In a bowl, combine the shrimp with olive oil, garlic powder, onion powder, paprika, chili powder, dried oregano, and salt. Toss everything together to coat the shrimp evenly with the seasoning.
- Cook shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook them for about 2 minutes per side until they turn pink and opaque, signaling they are fully cooked.
- Make avocado mash: In a separate bowl, mash the avocados roughly. Add lime juice and salt to taste, mixing well. Adjust seasoning to your preference to balance the creaminess and tang.
- Prepare spicy mayo: Whisk together the mayonnaise, Sriracha, and honey (if using) until the mixture is smooth. Taste and adjust the heat or sweetness according to your liking.
- Prep cucumbers: Wash and dry the cucumbers thoroughly. Slice each cucumber lengthwise, then cut each half lengthwise again to form quarters. Use a spoon to scoop out the seeds and some of the inner flesh, creating hollow cucumber boats for filling.
- Assemble avocado layer: Spoon about 1 tablespoon of the avocado mash into the base of each cucumber boat, spreading it evenly to create a creamy foundation.
- Add sushi rice: Spread a layer of cooked sushi rice over the avocado mash inside each cucumber boat, evenly distributing it.
- Add shrimp and finish: Place three cooked shrimp on top of the rice in each cucumber boat. Drizzle the spicy mayo over the shrimp and rice, then sprinkle with sesame seeds for a nutty crunch and attractive garnish.
Notes
- Use peeled and deveined shrimp for ease and better flavor absorption.
- Adjust the spiciness in the mayo by adding more or less Sriracha according to your preference.
- For a keto-friendly variation, you could omit the sushi rice.
- Chilling the cucumber boats before serving makes the dish extra refreshing.
- The recipe yields 8 servings, ideal for a party appetizer.
