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Shrimp Avocado Cucumber Boats are the kind of fresh and lively appetizer that always disappears first at gatherings. Packed with juicy seasoned shrimp, creamy avocado, and a final flourish of tangy spicy mayo, they are light yet satisfying. The crisp cucumber adds a cool crunch and serves as the perfect edible vessel—no utensils required.
I threw these cucumber boats together the first time for a summer barbecue and they instantly became the most requested dish at every family get together.
Ingredients
- sushi rice cooked: Each grain soaks up the sauces and nestles alongside the shrimp for bite sized flavor Make sure your rice is sticky by rinsing it well before cooking
- large cucumbers: Look for firm dark green ones for easier scooping and plenty of crunch English or Persian cucumbers both work
- shrimp peeled and deveined: Fresh or frozen both work and wild caught usually tastes sweeter
- olive oil: Helps seasonings coat the shrimp and adds silkiness to the avocado
- garlic powder onion powder paprika chili powder dried oregano: These seasonings layer on earthy mild heat and aroma Choose fresh fragrant spices for the best taste
- salt: Brings all the flavors into balance
- avocados: ripe but not mushy The riper the avocado the creamier your mash will be
- lime: Freshly squeezed juices wake up the savory ingredients and keep the avocado green
- Kewpie mayo or regular mayo: Creamy plush with a slight tang Kewpie is my favorite for sushi style
- Sriracha sauce: Punches up the heat feel free to add extra if you like it spicier
- honey: Use it for just a touch of sweet that softens the chile kick
- sesame seeds: Unmistakable nutty crunch and visual pop Toast them in a dry pan if you have the time for even more flavor
Step-by-Step Instructions
- Prepare the Shrimp:
- Coat raw shrimp all over with olive oil and your blend of spices Toss them well on a plate or in a bowl so the shrimp are glossy and fully seasoned
- Cook the Shrimp:
- Heat a large skillet over medium high When hot add the shrimp in an even layer Cook them for about two minutes per side turning only once They are ready when they turn opaque and curl into a loose C Remove immediately to avoid tough shrimp
- Make the Avocado Mash:
- Halve and remove the pits from your avocados Use a large spoon to scoop them into a bowl Roughly mash with a fork for a bit of texture Stir in lime juice and salt Taste and adjust until bright and flavorful
- Mix the Spicy Mayo:
- In a small bowl blend mayo Sriracha and honey Taste for balance and adjust if you want it sweeter or spicier The sauce should be creamy and pourable
- Prepare the Cucumber Boats:
- Thoroughly wash and dry cucumbers Cut each lengthwise into halves then again to make quarters Use a spoon or grapefruit spoon to gently scoop out the seeds and some flesh Be careful not to puncture the skin—the goal is to make sturdy boats with an even wall all around
- Assemble the Boats:
- Spread a generous tablespoon of avocado mash into each cucumber boat Add a layer of sushi rice and gently press it in Top with three shrimp Drizzle spicy mayo over the shrimp and shower with sesame seeds Serve right away for the best crisp
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Avocado is the ingredient I cannot resist—the creaminess brings everything together and when picked at perfect ripeness it makes each cucumber boat taste like a treat My nephew once ate six of these in a row and still wanted more which is the ultimate stamp of approval around here
Storage tips
These are best eaten fresh for ultimate crunch but you can prep each component a few hours ahead Keep the avocado mash and spicy mayo covered in the fridge with a layer of plastic touching the surface so they do not brown Slice cucumbers and cook shrimp just before assembling for a crisp finish
Ingredient substitutions
If you are out of sushi rice any short grain sticky rice will work and for the shrimp you could swap in cooked crab or even thinly sliced cooked chicken To make them egg free try a vegan mayo for the sauce
Serving suggestions
Shrimp Avocado Cucumber Boats are just as happy as part of a simple lunch with fruit and sparkling water as they are perched on a platter for a party They pair especially well with chilled white wine or a fizzy lemonade
Cultural Context
Cucumber boats draw inspiration from Japanese sushi and the growing love for hand held Asian fusion dishes Sushi rice seasoned shrimp and spicy mayo are all hallmarks of American sushi rolls but delivering them in cucumber makes it casual and kitchen friendly without the fuss of rolling or seaweed
Frequently Asked Questions
- → How do you prepare cucumbers for the boats?
Wash, dry, then halve and quarter the cucumbers lengthwise. Scoop out seeds and some flesh to create a hollow shell for filling.
- → What shrimp works best for this dish?
Medium to large shrimp, peeled and deveined, are ideal. Season well and sauté until just opaque for tender results.
- → Can the avocado mash be made ahead of time?
Yes. Mash avocados with lime and salt just before serving to keep it vibrant, or add extra lime to prevent browning if prepping in advance.
- → Is the spicy mayo optional?
Absolutely. Adjust Sriracha to taste or omit for a milder version. Regular or Kewpie mayonnaise both work well as the base.
- → Are there any substitutions for sushi rice?
Short grain rice, quinoa, or even cauliflower rice can be used if sushi rice is unavailable.
- → How can these boats be stored?
Assembled boats are best enjoyed fresh, but shrimp, rice, and mayo can be prepped ahead and stored separately.