Description
Shrimp Avocado Cucumber Boats are the perfect fusion of flavor and presentation, bringing a taste of the sushi life right to your kitchen without the need for rolling skills. These delightful cucumber boats are filled with a creamy shrimp and avocado mixture, creating a refreshing dish that’s as visually appealing as it is delicious. Ideal for parties, family gatherings, or a quick weeknight dinner, these boats showcase fresh ingredients and bright flavors that will impress your guests.
Ingredients
Scale
- 2 large cucumbers
- 24 shrimp, peeled and deveined
- 3 avocados
- 1 cup cooked sushi rice
- 1/4 cup Kewpie mayo (or regular mayo)
- Sriracha sauce
- Lime juice
- Olive oil
- Garlic powder
- Onion powder
- Paprika
- Chili powder
- Dried oregano
- Salt
Instructions
- Prepare sushi rice according to package instructions and set aside to cool.
- Slice cucumbers in half lengthwise and scoop out seeds to create boats.
- In a skillet, heat olive oil over medium heat. Season shrimp with garlic powder, onion powder, paprika, chili powder, dried oregano, and salt; cook until pink and opaque.
- In a mixing bowl, mash avocados with lime juice and salt; add Kewpie mayo and Sriracha; mix until creamy.
- Assemble by layering sushi rice in cucumber boats, topping with shrimp and avocado mixture.
- Garnish with sesame seeds and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cucumber boat (approximately 150g)
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 160mg