Shrimp Avocado Cucumber Boats Recipe

Light, fresh, and undeniably crave-worthy, these Shrimp Avocado Cucumber Boats will transform your dinner routine in the best way possible. They are everything you want in a speedy meal—beautiful to look at, a joy to eat, and a breeze to prepare. With juicy shrimp, creamy avocado, crisp cucumber, tender sushi rice, and a zingy spicy mayo, each bite is a festival of textures and flavors. Ideal for busy weeknights when time is short but you don’t want to compromise on deliciousness!

Ingredients You’ll Need

Let’s break down the main components and why you want them in your kitchen:

• Sushi Rice: Adds a touch of stickiness and a subtle tang that makes every bite satisfying and a little reminiscent of your favorite sushi roll.
• Cucumbers: The essential base that keeps every bite crisp and ultra-refreshing. Opt for large cukes to give yourself plenty of space for filling.
• Sesame Seeds: Finish with a sprinkle of sesame to add a nutty, toasty pop.
• Shrimp: Quick-cooking, protein-packed, and naturally sweet. Opt for peeled and deveined shrimp to save yourself prep time.
• Olive Oil: Helps the seasonings cling to the shrimp and provides beautiful browning as they cook.
• Garlic Powder, Onion Powder, Paprika, Chili Powder, Dried Oregano, Salt: The ultimate medley for seriously flavorful shrimp—no bland bites here.
• Avocados: Mashed for a creamy, dreamy layer that marries all the other ingredients so well.
• Lime Juice: Brings a burst of brightness to the avocado, keeping it green and lively.
• Kewpie or Regular Mayo: The smooth, rich base for your spicy mayo drizzle.
• Sriracha Sauce: Brings the heat and a kick of garlic. Adjust for your spice preference.
• Honey (Optional): Just a hint rounds out the spicy mayo and enhances those sushi-like flavors.

Note: Have fun with garnishes! Extra cilantro, green onions, or a squeeze of extra lime are always welcome here.

Variations

Feeling creative or need to use what’s on hand? Here are easy swaps and ideas:

• Swap the Protein: Don’t eat shrimp? Try cooked crab (fresh or imitation), flaked salmon, grilled tofu, or even shredded rotisserie chicken.
• Go Carb-Free: Skip the sushi rice entirely for a lower-carb option—still delicious and ultra-refreshing.
• Change the Sauce: If mayo isn’t your thing, a drizzle of soy sauce, a ginger-sesame vinaigrette, or even tzatziki makes a unique twist.
• Spruce Up the Avocado: Add finely chopped cilantro, jalapeño, or diced red onions for an extra punch.
• Crunch Factor: Garnish with crispy fried onions, crushed wasabi peas, or nori flakes for a restaurant-worthy finish.

How to Make Shrimp Avocado Cucumber Boats

Step 1: Cook the Sushi Rice

Prepare the sushi rice according to package directions (or use leftover rice from another meal!). Let it cool slightly so you’re not adding hot rice to your cold ingredients.

Step 2: Season and Cook the Shrimp

Toss peeled and deveined shrimp in olive oil and a hearty shower of garlic powder, onion powder, paprika, chili powder, dried oregano, and a sprinkle of salt. Heat a large skillet over medium-high and cook shrimp just until they turn opaque and lightly golden—about 2 minutes per side. Set aside.

Step 3: Make the Avocado Mash

Roughly mash those ripe avocados with lime juice and a pinch of salt. Taste and tweak as needed—you want it creamy but still a little chunky, with that fresh, zingy lime flavor in every scoop.

Step 4: Whisk Up the Spicy Mayo

Combine mayo (Kewpie if you want it ultra-rich, regular if that’s what’s nearby) with Sriracha and a touch of honey, if you like a hint of sweetness to balance the heat. Adjust the Sriracha to match your preferred spice level.

Step 5: Assemble the Cucumber Boats

Wash your cucumbers well, then slice them in half and halve those pieces for four boats per cucumber. Use a sturdy spoon to scoop out most of the seeds and inner flesh, creating a perfect trough for filling.

• Spoon about a tablespoon of avocado mash along the inside of each cucumber boat.
• Add a layer of cooled sushi rice and gently press it in.
• Top with three beautifully browned shrimp per boat.
• Drizzle generously with spicy mayo.
• Finish with a scatter of sesame seeds.

That’s it! Gorgeous, satisfying boats ready for devouring.

How to Serve

These cucumber boats are truly a one-stop meal, but they also shine as a stunning starter for a larger spread.

Pair With:

• Light miso soup or a simple seaweed salad for a Japanese-inspired meal.
• A side of pickled ginger or crisp Asian slaw for extra brightness.
• Chilled white wine, refreshing iced tea, or even sparkling water with lime—it all works.

If you’re hosting, arrange the boats on a platter for a shareable appetizer that always disappears fast!

Make Ahead and Storage

Storing Leftovers

Refrigerate any assembled boats in an airtight container for up to 1 day. The cucumber can get a little soft over time, so these are at their best when freshly made.

Freezing

Not recommended for this dish. The avocado and cucumber simply don’t freeze well, and the textures will suffer.

Reheating

No need! This meal is designed to be enjoyed cold or at room temperature. If you have leftover shrimp, you can give it a quick refresh in a skillet or microwave before reassembling.

FAQs

Final Thoughts

Shrimp Avocado Cucumber Boats are sure to become a new favorite for their sheer vibrancy and effortless assembly. They pack big flavor, pleasing textures, and look as impressive as they taste—all in just 30 minutes. When you’re craving something light yet satisfying or need a showstopper for guests, give these boats a go. Have fun with the process, experiment with the fillings, and enjoy every crisp, creamy, spicy, perfectly balanced bite!

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