If you’re on the lookout for a fresh, vibrant appetizer that bursts with flavor and looks absolutely stunning on any party platter, you’ve got to try this Shrimp Avocado Cucumber Boats Recipe. It’s a fun and healthy twist on finger food that perfectly balances juicy shrimp, creamy avocado, crisp cucumber, and just the right kick of spice. Each bite offers a delightful combo of textures and tastes that’s sure to wow your friends and family, making it a recipe you’ll come back to time and again.
Ingredients You’ll Need
The beauty of this Shrimp Avocado Cucumber Boats Recipe lies in its simplicity. Each ingredient plays a key role in building layers of flavor and texture, from the tender shrimp to the creamy avocado and crunchy cucumber. Here’s what you’ll need to make this refreshing dish come alive:
- Cooked sushi rice: A sticky, slightly sweet base that adds heartiness and contrasts the fresh veggies.
- Cucumbers: Crisp and cool, these act as the perfect edible boats for the filling.
- Sesame seeds: Toasty and nutty, they add a subtle crunch and visual appeal.
- Shrimp: Peeled and deveined, they bring a tender and savory protein punch.
- Olive oil: For sautéing the shrimp, adding golden color and richness.
- Garlic powder, onion powder, paprika, chili powder, dried oregano: A flavorful spice mix that transforms the shrimp into a zesty delight.
- Salt: Enhances all the ingredients’ natural flavors.
- Avocados: Mashed into creamy goodness with a hint of lime juice to brighten the taste.
- Lime juice: Adds acidity to balance the richness of avocado and shrimp.
- Kewpie mayonnaise (or regular mayo): Creates a silky, spicy drizzle.
- Sriracha: Brings warmth and a touch of heat to the mayo sauce.
- Honey: Optional, but a great way to add a mild sweetness to balance the heat.
How to Make Shrimp Avocado Cucumber Boats Recipe
Step 1: Season the Shrimp
Start by tossing your peeled and deveined shrimp with olive oil and the vibrant mix of garlic powder, onion powder, paprika, chili powder, dried oregano, and salt. This seasoning blend instantly amps up the flavor, ensuring every bite of shrimp is deliciously spiced.
Step 2: Cook the Shrimp
Heat a skillet over medium-high heat and cook the shrimp for about 2 minutes per side, or until they turn opaque and pink. This quick cooking preserves their tender texture and lets those spices develop a gorgeous, slightly crispy exterior.
Step 3: Prepare the Avocado Mash
In a bowl, mash the ripe avocados and stir in lime juice and a pinch of salt. The lime not only enhances the avocado’s creaminess but also adds a fresh pop that keeps the mash lively and bright.
Step 4: Make the Spicy Mayo
Whisk together your mayonnaise, Sriracha, and honey until smooth. This sauce is the perfect finishing touch — creamy with just the right amount of spicy-sweet kick to complement the shrimp and avocado.
Step 5: Hollow the Cucumbers
Wash and dry the cucumbers thoroughly. Slice them lengthwise, then into quarters. Carefully scoop out the seeds and some of the inner flesh to create little boats, ready to be filled with all the tasty layers.
Step 6: Build Your Cucumber Boats
Spread a tablespoon of the avocado mash into each hollowed-out cucumber piece. Next, layer a spoonful of cooked sushi rice on top of the avocado for a satisfying and slightly chewy texture.
Step 7: Add the Shrimp and Finish
Place three cooked shrimp on each cucumber boat, drizzle generously with your spicy mayo, and sprinkle with toasted sesame seeds. This final step brings together every element—creamy, spicy, crunchy—in one irresistible bite.
How to Serve Shrimp Avocado Cucumber Boats Recipe
Garnishes
To elevate your Shrimp Avocado Cucumber Boats Recipe, consider adding fresh garnishes like finely chopped cilantro, a sprinkle of chopped green onions, or a few thin slices of radish. These not only enhance the visual appeal but also introduce fresh pops of flavor and crunch.
Side Dishes
These boats are lovely on their own but can also pair beautifully with a light Asian slaw, a simple miso soup, or a crisp green salad. The idea is to balance the fresh, bright vibes of the boats with complementary textures and flavors without overwhelming the palate.
Creative Ways to Present
For a fun presentation, arrange the boats on a long platter lined with lettuce leaves or banana leaves. You can also serve them on individual spoons or mini plates for a chic appetizer at a party. Adding edible flowers or microgreens creates a wow-factor that makes this dish look as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the cucumber boats separately from the shrimp and sauces to prevent sogginess. Keep the avocado mash covered tightly with plastic wrap to avoid browning. Assemble fresh before serving to preserve texture and flavor.
Freezing
This dish doesn’t freeze well due to the cucumbers and avocado, which can become watery and mushy upon thawing. It’s best to prepare fresh to enjoy the crisp and creamy textures at their best.
Reheating
For any leftover cooked shrimp and rice, gently reheat in a skillet or microwave, then assemble with fresh avocado and cucumber boats. The freshness of the avocado and cooling cucumber truly shines when added right before serving.
FAQs
Can I use other types of rice instead of sushi rice?
Yes! While sushi rice offers a sticky texture that holds well in the boats, you can substitute with short-grain or even jasmine rice. Just make sure it’s cooked and sticky enough to stay put in the cucumber cups.
What can I substitute for Kewpie mayonnaise?
If you can’t find Kewpie mayonnaise, regular mayonnaise works just fine. For a lighter option, try mixing mayo with a bit of Greek yogurt and a squeeze of lime for extra tang.
How spicy is this recipe?
The heat level is moderate, thanks to the Sriracha in the mayo and the chili powder in the shrimp seasoning. You can always adjust the amount of Sriracha or omit the chili powder if you prefer a milder bite.
Can I prepare this recipe vegan or vegetarian?
You can swap shrimp for marinated tofu or grilled vegetables like zucchini strips or roasted bell peppers. Using vegan mayo will keep the spicy sauce plant-based. The cucumber boats will still be just as refreshing and tasty!
Is this recipe suitable for meal prep?
Absolutely! You can prepare the shrimp, avocado mash, and spicy mayo ahead of time. Keep the cucumbers hollowed out and assemble the boats just before serving to ensure everything stays crisp and fresh.
Final Thoughts
I can’t recommend this Shrimp Avocado Cucumber Boats Recipe enough for anyone craving a healthy snack or impressive appetizer full of fresh flavors and delightful textures. It’s quick to make, fun to serve, and so satisfying to eat. Give it a try at your next gathering or treat yourself any day of the week — your taste buds will thank you!
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: Asian Fusion
Description
These Shrimp Avocado Cucumber Boats are a refreshing and flavorful appetizer combining tender, spiced shrimp with creamy avocado mash, sushi rice, and a spicy mayo drizzle, all served in crisp cucumber quarters for a light and satisfying bite perfect for gatherings or a healthy snack.
Ingredients
Shrimp and Seasoning
- 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
Base and Filling
- 1 cup cooked sushi rice
- 2 large cucumbers
- 3 avocados, roughly mashed
- Juice of 1 lime
- Salt, to taste
Spicy Mayo
- 1/4 cup Kewpie mayonnaise or regular mayonnaise
- 2 teaspoons Sriracha
- 1 teaspoon honey (optional)
Garnish
- 1 tablespoon sesame seeds
Instructions
- Prepare the shrimp: Combine the shrimp with olive oil, garlic powder, onion powder, paprika, chili powder, dried oregano, and salt. Toss them well to coat all shrimp evenly with the seasoning blend.
- Cook the shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook until they turn opaque and pink, about 2 minutes per side. Remove from heat and set aside.
- Make the avocado mash: In a bowl, mix the roughly mashed avocados with lime juice and salt. Taste and adjust the seasoning to preference to balance creaminess and tang.
- Prepare the spicy mayo: Whisk together the mayonnaise, Sriracha, and honey (if using) until smooth. Adjust the spice level and sweetness according to your taste.
- Prepare the cucumbers: Wash and dry the cucumbers thoroughly. Slice each one lengthwise and then halve each half again to create quarters. Use a spoon to scoop out the seeds and some of the inner flesh to form hollow cucumber boats.
- Assemble the boats: Spread about 1 tablespoon of avocado mash evenly into the base of each cucumber boat.
- Add sushi rice: Spoon a layer of cooked sushi rice on top of the avocado mash in each cucumber boat, spreading it evenly.
- Top with shrimp and garnish: Place three cooked shrimp on each cucumber boat. Drizzle with the spicy mayo and sprinkle sesame seeds over the top to finish.
Notes
- Use fresh shrimp for best flavor and texture, but pre-cooked can also work if reheated carefully.
- To make the cucumbers less watery, you can salt them lightly after hollowing and let them drain on paper towels.
- Kewpie mayonnaise adds a richer, umami flavor, but regular mayonnaise works as well.
- Adjust Sriracha quantity to vary the level of spiciness to your preference.
- For a lower-carb option, reduce or omit the sushi rice layer.
- These boats are best served immediately to keep cucumber crispness and prevent sogginess.
