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–+ servings
Shrimp Avocado Cucumber Boats

Shrimp Avocado Cucumber Boats

Delicious Shrimp Avocado Cucumber Boats are a vibrant and easy appetizer packed with flavor and freshness.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 boats
Course: Appetizers & Snacks
Cuisine: Fusion
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup cooked sushi rice adds a comforting, chewy texture
  • 2 large cucumbers choose firm cucumbers for the best crunch and stability
For the Shrimp
  • 24 pieces shrimp, peeled and deveined opt for fresh or frozen shrimp
  • 2 tablespoons olive oil enhances the shrimp's natural taste
  • 3/4 teaspoon garlic powder brings a savory depth
  • 3/4 teaspoon onion powder adds sweetness and complexity
  • 3/4 teaspoon paprika offers a subtle smokiness
  • 3/4 teaspoon chili powder gives a hint of heat
  • 3/4 teaspoon dried oregano introduces a herbal note
  • salt to taste
For the Avocado Mix
  • 3 avocados, roughly mashed creamy and rich base
  • 1 lime juice brightens the avocado mixture
  • salt to taste
For the Spicy Mayo
  • 1/4 cup Kewpie mayonnaise or regular mayonnaise adds creaminess
  • 2 teaspoons Sriracha gives a spicy kick
  • 1 teaspoon honey (optional) a touch of sweetness
For the Topping
  • 1 tablespoon sesame seeds for a nutty crunch

Equipment

  • Large skillet
  • Mixing bowls
  • Whisk

Method
 

Preparation Steps
  1. In a bowl, combine the shrimp with olive oil, garlic powder, onion powder, paprika, chili powder, dried oregano, and salt. Toss gently to coat evenly.
  2. Heat a large skillet over medium-high heat, then add the seasoned shrimp. Cook for about 2 minutes per side, or until opaque and pink.
  3. In a separate bowl, mash the avocados, then add the lime juice and salt. Stir until creamy and well combined.
  4. Whisk together the mayonnaise, Sriracha, and honey (if using) until smooth.
  5. Wash and dry the cucumbers thoroughly. Slice each cucumber lengthwise, then halve again to create quarters. Scoop out the seeds.
  6. Spread about 1 tablespoon of the avocado mash into the base of each cucumber boat.
  7. Spoon a layer of cooked sushi rice over the avocado mash.
  8. Arrange three shrimp on top of each cucumber boat. Drizzle with the spicy mayo and sprinkle sesame seeds.

Nutrition

Serving: 1boatCalories: 250kcalCarbohydrates: 25gProtein: 14gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 400mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Serve immediately to maintain the crispness of the cucumber. Optionally, garnish with fresh cilantro for extra flavor.

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