Introduction to Shrimp Avocado Cucumber Boats
As a passionate home cook, I know how busy life can get, especially for all the amazing moms and professionals out there. That’s why I’m excited to share my Shrimp Avocado Cucumber Boats with you! These little beauties aren’t just a feast for your taste buds; they’re a celebration of fresh ingredients, easy prep, and stunning presentation. Whether you need a quick solution for a busy weekday or an impressive appetizer for your next gathering, these shrimp-filled cucumber boats will surely steal the show. Trust me, your loved ones will be asking for seconds!
Why You’ll Love This Shrimp Avocado Cucumber Boats
These Shrimp Avocado Cucumber Boats are not just quick and easy to whip up; they’re also bursting with flavor! In just about thirty minutes, you can create a dish that’s both visually stunning and delicious. Perfect for busy weeknights and weekend get-togethers, this recipe checks all the boxes. Plus, the combination of creamy avocado, succulent shrimp, and refreshing cucumber is simply irresistible—who could resist that?
Ingredients for Shrimp Avocado Cucumber Boats
Gathering the right ingredients is half the fun in cooking, isn’t it? For these delightful Shrimp Avocado Cucumber Boats, you’ll need a mix of fresh and simple items that come together to create a punch of flavor.
- Cooked sushi rice: This sticky rice acts as a perfect base, adding substance and texture.
- Large cucumbers: Choose firm cucumbers for the best structural integrity. They’ll hold all the delicious fillings!
- Sesame seeds: A sprinkle of these seeds adds a delightful crunch and a nutty flavor.
- Shrimp: Look for fresh or frozen peeled and deveined shrimp. They cook up quick and are full of protein.
- Olive oil: This is essential for sautéing the shrimp and infusing a rich flavor.
- Seasonings: Garlic powder, onion powder, paprika, chili powder, dried oregano, and salt come together to create mouthwatering seasoning for your shrimp.
- Avocados: Ripe avocados create a creamy, smooth mash. They pair beautifully with the shrimp and cucumber.
- Lime juice: Fresh lime juice brings zesty brightness to the avocado mash, balancing the richness.
- Kewpie mayonnaise: This Japanese-style mayo has a unique flavor. Regular mayonnaise works too if you can’t find it.
- Sriracha: For those who crave a bit of heat, this spicy sauce adds the perfect kick. Adjust to your taste!
- Honey: It’s optional, but a drizzle can soften the heat of the Sriracha and add a touch of sweetness.
For exact measurements and a handy printable version, check the bottom of the article! With these ingredients at hand, you’ll be on your way to creating something truly special.
How to Make Shrimp Avocado Cucumber Boats
Now comes the fun part! Making these Shrimp Avocado Cucumber Boats is a breeze. Just follow these straightforward steps, and you’ll have a fresh dish that’s ready to impress.
Prepare the Shrimp
First, let’s get that shrimp ready. In a large bowl, combine the shrimp with olive oil, garlic powder, onion powder, paprika, chili powder, dried oregano, and a sprinkle of salt. Toss everything together until the shrimp are nicely coated.
Next, heat a large skillet over medium-high heat. Once hot, add the shrimp and cook them for about two minutes on each side. You’ll know they’re done when they turn opaque and pink. It’s amazing how quickly they cook, right?
Make the Avocado Mash
While the shrimp are sizzling away, grab a mixing bowl and start on the avocado mash. Scoop your ripe avocados into the bowl and add the lime juice along with a bit of salt. Mash everything together until you have a creamy consistency.
Give it a taste and adjust the seasoning if you need. This mash is going to bring a delicious creaminess to your cucumber boats, so make it perfect!
Prepare the Cucumber Boats
Once your shrimp and avocado are prepped, it’s time to tackle the cucumbers. Start by washing and drying your cucumbers thoroughly. Then, slice each cucumber lengthwise and halve them again to form quarters. This will create the perfect little boats.
Using a spoon, gently scoop out the seeds and a bit of the inner flesh. This creates a hollow space for your tasty filling. I love watching these cucumbers transform into little edible vessels!
Assemble the Boats
Now the magic happens! Take your cucumber boats and spoon about a tablespoon of the avocado mash into each one. Spread it evenly across the bottom.
Next, layer on some sushi rice, covering the avocado. Finally, let’s top each boat with three of those beautiful cooked shrimp. For the grand finale, drizzle your spicy mayo over the shrimp and sprinkle sesame seeds on top.
Voilà! Your Shrimp Avocado Cucumber Boats are ready to be served. Trust me, they look as delightful as they taste!
Tips for Success
- Use ripe avocados for a smooth, creamy mash; they’ll make all the difference!
- Don’t overcook the shrimp; they should be juicy and tender, not rubbery.
- Feel free to adjust the Sriracha in the mayo to match your heat tolerance.
- Garnish with cilantro or lime wedges for an added burst of freshness.
- Prep ahead! The shrimp and avocado mash can be made a few hours in advance for easy assembly.
Equipment Needed
- Large skillet: A non-stick pan works great, but any skillet will do!
- Mixing bowls: You’ll need at least two—one for the shrimp and one for the avocado mash.
- Knife and cutting board: Essential for slicing cucumbers and prepping ingredients.
- Spoon: A regular spoon works fine for scooping out the cucumber seeds.
- Measuring cups and spoons: Helpful for accurate ingredient quantities, especially if you’re new to cooking!
Variations
- Spicy Tuna Boats: Swap the shrimp for diced sushi-grade tuna mixed with spicy mayo for a flavorful twist.
- Vegetarian Option: Replace shrimp with chickpeas or black beans for a hearty, plant-based version.
- Herb-Infused Avocado: Mix in fresh herbs like dill or cilantro into the avocado mash for an aromatic flavor boost.
- Citrus Zing: Add orange or grapefruit segments on top for an unexpected burst of freshness.
- Gluten-Free Alternative: Use quinoa instead of sushi rice for a gluten-free, nutty flavor.
Serving Suggestions
- Sides: Pair these boats with a light salad or sliced fruit for a refreshing contrast.
- Drinks: A chilled glass of white wine or iced green tea complements the dish beautifully.
- Presentation: Serve on a colorful platter, garnished with fresh herbs or lime wedges for an eye-catching display.
FAQs about Shrimp Avocado Cucumber Boats
I’ve gathered some popular questions about Shrimp Avocado Cucumber Boats that you might be wondering about. Let’s dive in!
Can I make the avocado mash ahead of time?
Absolutely! You can prepare the avocado mash a few hours in advance. Just keep it tightly covered to prevent browning. Squeeze a bit of lime juice on top before sealing to help maintain its vibrant color.
How do I store leftovers?
If you have any leftovers, store them in an airtight container in the fridge. The cucumber might get a little soggy, but they’ll still taste delicious!
What can I substitute for shrimp?
If shrimp isn’t your thing, consider using diced sushi-grade tuna or tofu for a vegetarian option. Chickpeas also make for a hearty filling!
Can I use regular mayonnaise instead of Kewpie?
Yes, you can! Regular mayonnaise works just as well, though Kewpie does bring a unique flavor. Feel free to adjust the amount of Sriracha to match your taste preference.
Are Shrimp Avocado Cucumber Boats gluten-free?
Absolutely! These boats are naturally gluten-free, especially if you use gluten-free sushi rice. Enjoy without worry!
Final Thoughts
Creating Shrimp Avocado Cucumber Boats is not just about preparing a meal; it’s about savoring the moments with loved ones! The delightful combination of textures and flavors brings a smile to every bite. I love how this dish transforms a simple gathering into a special occasion, sparking joy and conversation. Plus, with their vibrant colors and fresh ingredients, they are as pleasing to the eyes as they are to the palate. Whether you’re sharing them at a party or enjoying a quiet dinner, these boats undoubtedly make each moment a little more delicious and memorable!
Print
Shrimp Avocado Cucumber Boats
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese
- Diet: Low Calorie
Description
Shrimp Avocado Cucumber Boats are a fresh and tasty appetizer filled with shrimp, avocado mash, and sushi rice, served in cucumber boats for a delightful presentation.
Ingredients
- 1 cup cooked sushi rice
- 2 large cucumbers
- 1 tablespoon sesame seeds
- 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
- 3 avocados, roughly mashed
- Juice of 1 lime
- 1/4 cup Kewpie mayonnaise or regular mayonnaise
- 2 teaspoons Sriracha
- 1 teaspoon honey (optional)
Instructions
- Combine shrimp with olive oil, garlic powder, onion powder, paprika, chili powder, dried oregano, and salt. Toss to coat evenly.
- Heat a large skillet over medium-high heat, add the shrimp, and cook until opaque and pink, about 2 minutes per side.
- In a bowl, mix the mashed avocados with lime juice and salt. Adjust seasoning based on preference.
- Whisk together mayonnaise, Sriracha, and honey if using, until smooth. Taste and adjust heat or sweetness as needed.
- Wash and dry cucumbers thoroughly. Slice each cucumber lengthwise, then halve again to form quarters. Scoop out seeds and some inner flesh to create hollow boats.
- Spread approximately 1 tablespoon of avocado mash into the base of each cucumber boat.
- Spoon a layer of cooked sushi rice over the avocado mash, spreading evenly in each cucumber boat.
- Arrange three cooked shrimp on each cucumber boat. Drizzle with spicy mayo and sprinkle with sesame seeds to finish.
Notes
- Ensure shrimp are cooked evenly for best texture.
- Adjust the amount of Sriracha in the spicy mayo to match your heat preference.
- Use ripe avocados for a creamier texture.
- For added freshness, consider garnishing with cilantro or lime wedges.
Nutrition
- Serving Size: 2 boats
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 140mg
