Description
Experience the refreshing taste of sushi without the rolling skills with these Shrimp Avocado Cucumber Boats. This easy-to-prepare dish combines succulent shrimp, creamy avocado, and crisp cucumber for a delightful bite that’s perfect for any occasion—be it a summer gathering, a light lunch, or an impressive appetizer.
Ingredients
Scale
- 2 large cucumbers
- 24 shrimp (peeled and deveined)
- 3 ripe avocados
- 1 lime (juiced)
- 1/4 cup Kewpie mayo
- Olive oil and seasonings (garlic powder, onion powder, paprika, chili powder, dried oregano)
Instructions
- Wash cucumbers, slice in half lengthwise, and scoop out seeds to form boats.
- In a skillet over medium heat, add olive oil. Cook shrimp seasoned with garlic powder and other spices until pink (about 5-7 minutes).
- Mash avocados in a bowl and mix in lime juice, Kewpie mayo, Sriracha sauce, and optional honey.
- Fill cucumber halves with sushi rice (optional), avocado mixture, and top with cooked shrimp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Skillet
- Cuisine: Japanese
Nutrition
- Serving Size: 2 cucumber boats (150g)
- Calories: 250
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 120mg