Shrimp Avocado Cucumber Boats: Your New Go-To Summer Snack 🛶
Picture this: Sunshine streaming through the window, laughter bubbling over iced tea, and a platter of vibrant green cucumber boats piled high with plump shrimp, creamy avocado, and a drizzle of spicy mayo. That’s the magic of these Shrimp Avocado Cucumber Boats—a dish that’s as fun to make as it is to devour. I first whipped these up for a chaotic family brunch (think: kids racing through the kitchen, my aunt critiquing everyone’s mimosas), and within minutes, the platter looked like it had been hit by a hungry tornado. No regrets! These boats are crisp, refreshing, and packed with flavor that dances between creamy, spicy, and downright addictive. Let’s dive in—your taste buds will thank you.
The Time My Niece Stole the Entire Platter 🏃♀️
Let me take you back to last summer. My 12-year-old niece, Mia, declared herself my “sous chef” for the day, which mostly meant sneaking bites of shrimp and dramatically gasping, “Auntie, this is BOMB.” We assembled the boats together, giggling as cucumber seeds flew across the counter. But here’s the kicker: When I turned around to grab the sesame seeds, Mia had already smuggled the entire tray to the backyard pool party. By the time I caught up, the boats were gone, and I found her licking spicy mayo off her fingers like a mischievous raccoon. Moral of the story? Double the batch—these disappear faster than sunscreen in July.
What You’ll Need (and Why!) 🛒
- 2 large cucumbers – English or Persian work best! They’re crisp, less watery, and hold their shape like champs.
- 1 cup cooked sushi rice – Sticky rice binds everything. No sushi rice? Short-grain or even cauliflower rice (for low-carb!) works.
- 24 shrimp, peeled & deveined – Size matters here! Go for medium (31/40 count) so they fit snugly on the boats.
- 3 ripe avocados – Pro tip: Squeeze the stem end. If it gives slightly, it’s ready to rock.
- 1/4 cup Kewpie mayo – This Japanese mayo is creamier and tangier than regular, but Hellmann’s works in a pinch.
- Spices (garlic powder, onion powder, paprika, chili powder, oregano) – This combo adds smoky, zesty depth. Swap in taco seasoning if you’re feeling lazy!
Let’s Build These Flavor Boats! 👩🍳
- Cook the shrimp: Toss shrimp in olive oil and spices. Heat a skillet over medium-high, then sear 2 minutes per side until they curl into juicy little “C” shapes. Chef hack: Don’t overcrowd the pan—shrimp need space to get that golden edge!
- Mash the avocado: Smash avocados with lime juice and salt. Leave it slightly chunky for texture—no one wants baby food here!
- Whip the spicy mayo: Mix Kewpie mayo, Sriracha, and a drizzle of honey (trust me, it balances the heat!). Taste and adjust—add more Sriracha if you’re feeling brave.
- Prep the cucumbers: Slice cucumbers lengthwise into quarters. Use a spoon to scoop out the seeds, creating a tidy “boat” groove. Pro move: Chill the boats for 10 minutes to keep them extra crisp!
- Assemble like a boss: Layer avocado mash, rice, and shrimp into each boat. Drizzle with spicy mayo and sprinkle sesame seeds. Boom—edible art!
How to Serve These Beauties 🌟
Arrange the boats on a platter lined with lettuce or edible flowers (hello, Instagram moment!). Add lime wedges for squeezing and extra Sriracha on the side for heat lovers. Serve chilled—they’re perfect for picnics, potlucks, or fancy-ish Netflix binges.
Mix It Up! 5 Delicious Twists 🌮
- Spicy Tuna Twist: Swap shrimp with spicy tuna (mix canned tuna with mayo and chili crunch).
- Vegan Vibes: Skip shrimp, add marinated tofu cubes, and use vegan mayo.
- Tex-Mex Style: Replace rice with cilantro-lime quinoa and top with pickled jalapeños.
- Mediterranean Magic: Use tzatziki instead of avocado and top with grilled chicken.
- Breakfast Boats: Add scrambled eggs and crispy bacon—brunch hero status unlocked!
Confessions of a Cucumber Boat Addict 🥒
Fun fact: The first time I made these, I accidentally used zucchini. Big mistake—they turned into soggy rafts! Lesson learned: Cucumbers are non-negotiable. Over the years, I’ve tweaked the spice blend (adding smoked paprika was a game-changer) and learned to prep the rice ahead. Oh, and if Mia’s reading this: I still have the photo of you mid-shrimp heist. Blackmail material forever.
Your Questions, Answered! ❓
Q: Can I make these ahead?
A: Yes! Prep components separately (store avocado with plastic wrap pressed on top to prevent browning). Assemble 1 hour before serving.
Q: My shrimp turned rubbery. Help!
A: Overcooking is the culprit. Shrimp cook FAST—2 minutes per side max! They’ll keep cooking a bit off the heat, so pull them early.
Q: Can I use frozen shrimp?
A: Absolutely. Thaw in the fridge overnight, pat dry, and season as usual. No one will know!
Q: How do I keep the boats from getting watery?
A: Salt the cucumber grooves lightly, let them sit for 5 minutes, then blot with a paper towel before filling.
Nutrition Per Serving (Because You’re Curious!) 📊
Calories: 307 | Carbs: 29g | Protein: 4g | Fat: 21g | Fiber: 7g | Sugar: 2g | Sodium: 83mg
Print
Shrimp Avocado Cucumber Boats
- Total Time: 30 minutes
- Yield: 8 1x
Ingredients
Cucumber Boats:
2 large cucumbers
1 cup cooked sushi rice
1 tbsp sesame seeds
Shrimp:
24 shrimp, peeled & deveined
2 tbsp olive oil
3/4 tsp each: garlic powder, onion powder, paprika, chili powder, dried oregano
Salt to taste
Avocado Mash:
3 ripe avocados, mashed
Juice of 1 lime
Salt to taste
Spicy Mayo:
1/4 cup Kewpie mayo (or regular)
2 tsp Sriracha
1 tsp honey (optional)
Instructions
Cook Shrimp: Toss shrimp in olive oil and seasonings. Sauté over medium-high heat until opaque (about 2 minutes per side).
Mash Avocado: Mix avocado, lime juice, and salt until creamy with a little texture.
Spicy Mayo: Whisk together mayo, Sriracha, and honey (optional).
Prep Cucumbers: Slice cucumbers lengthwise into quarters. Scoop out seeds to form a boat.
Assemble:
Spread ~1 tbsp avocado mash into each cucumber boat
Add a layer of rice
Top with 3 shrimp
Drizzle with spicy mayo and sprinkle with sesame seeds
Serve chilled and enjoy every crisp, creamy, spicy bite!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 307 per serving
- Sugar: 2g per serving
- Sodium: 83mg per serving
- Fat: 21g per serving
- Carbohydrates: 29g per serving
- Fiber: 7g per serving
- Protein: 4g per serving
