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Fresh green cucumber halves filled with creamy avocado mash and pink sautéed shrimp garnished with cilantro.

Shrimp Avocado Cucumber Boats

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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 servings
Calories 215 kcal

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.