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
Scale
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.
