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
Scale
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.
