Too hot to turn on the oven? These Shrimp Avocado Cucumber Boats are for you.
They are crisp, creamy, and so refreshing on a sunny afternoon. You get all the crunch without the heavy carbs. It is the perfect healthy reset for your busy week.
Why You’ll Love This Recipe
This recipe is a total winner for busy families. It is ready in 25 minutes from start to finish. You only need to use the stove for five minutes.
It feels like a fancy cafe lunch right at home. The cool cucumber pairs perfectly with warm, seasoned shrimp. Your kids will love the fun boat shape too!
Simple Cooking Steps
Making these is as easy as chopping and mixing. You simply hollow out the cucumbers to make a little tray. Then, you sauté the shrimp quickly until they turn golden and pink.
Even if you are a beginner, you can do this. There is no complicated technique involved here. Just fresh ingredients and simple assembly for a beautiful result.
Ingredients You’ll Need
Most of these are fresh staples you likely have in your kitchen already.
- 2 large English cucumbers
- 1 lb small shrimp, peeled and deveined
- 2 ripe avocados, pitted and peeled
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon chili powder
- 2 tablespoons fresh lime juice
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step Directions
- Wash cucumbers and slice them in half lengthwise. Use a spoon to scrape out the seeds and a portion of the flesh to create a channel for the filling.
- Heat olive oil in a skillet over medium-high heat.
- Season shrimp with chili powder, salt, and pepper.
- Sauté shrimp for 2-3 minutes until pink and opaque. Remove from heat and allow to cool slightly.
- In a medium mixing bowl, mash the avocados with lime juice until a chunky paste forms.
- Fold in the cooked shrimp, diced red onion, and chopped cilantro into the avocado mixture.
- Divide the shrimp and avocado mixture evenly among the four cucumber halves, pressing down slightly to secure the filling.
- Garnish with extra cilantro and serve immediately to prevent oxidation of the avocado.
Best Ways to Enjoy It
Serve these boats immediately while the cucumber is extra crunchy. They make a wonderful light lunch or a fun appetizer. Pair them with a simple side salad for a full meal.
If you are hosting, place them on a large platter. They look beautiful and colorful for a summer gathering. Everyone will be asking you for the recipe!
Keep It Fresh
These are best eaten right away because of the avocado. If you have leftovers, store the filling and cucumbers separately. Keep them in airtight containers in the fridge for up to one day.
To refresh, add a squeeze of extra lime juice. This helps keep the avocado looking bright and green. Do not freeze this dish as the texture will change.
Tips for Best Results
- Use English cucumbers because they have thinner skin and fewer seeds.
- Don’t skip the lime juice as it prevents the avocado from browning.
- Small shrimp work best so every bite has a bit of everything.
- Pat your shrimp dry before seasoning for a better sear.
- For a summer party, slice the boats into smaller bite-sized rounds.
- Add a dash of hot sauce if you love a little kick.
- Make sure your avocados are soft but not mushy.
Easy Flavor Ideas
- Swap shrimp for canned tuna for a budget-friendly lunch.
- Add diced jalapeños for a spicy summer twist.
- Use lemon juice instead of lime for a different citrus note.
- Top with everything bagel seasoning for extra crunch.
Common Questions
Can I make these ahead of time?
You can prep the cucumbers and sauté the shrimp earlier in the day. Mix the avocado in right before serving to keep it fresh. This ensures your shrimp avocado cucumber boats look perfect.
What if I don’t like cilantro?
No problem at all! You can easily swap cilantro for fresh parsley or chives. It will still taste vibrant and delicious.
I hope these fresh cucumber boats bring a little sunshine to your table. They are such a joy to make and eat on a warm day. Happy cooking!
— Lidia
Shrimp Avocado Cucumber Boats
Ingredients
- 2 large English cucumbers
- 1 lb small shrimp, peeled and deveined
- 2 ripe avocados , pitted and peeled
- 1 tablespoon extra -virgin olive oil
- 1/2 teaspoon chili powder
- 2 tablespoons fresh lime juice
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Wash cucumbers and slice them in half lengthwise. Use a spoon to scrape out the seeds and a portion of the flesh to create a channel for the filling.
- Heat olive oil in a skillet over medium-high heat.
- Season shrimp with chili powder, salt, and pepper.
- Sauté shrimp for 2-3 minutes until pink and opaque. Remove from heat and allow to cool slightly.
- In a medium mixing bowl, mash the avocados with lime juice until a chunky paste forms.
- Fold in the cooked shrimp, diced red onion, and chopped cilantro into the avocado mixture.
- Divide the shrimp and avocado mixture evenly among the four cucumber halves, pressing down slightly to secure the filling.
- Garnish with extra cilantro and serve immediately to prevent oxidation of the avocado.
