Shrimp Avocado Cucumber Boats
A beautiful and flavorful dish featuring crisp cucumber filled with creamy avocado and tender shrimp, drizzled with a spicy mayo.
Ingredients
For the Boats
- 2 large cucumbers Washed and sliced lengthwise
- 3 avocados Roughly mashed
- 1 cup sushi rice Cooked according to package instructions
- 24 pieces shrimp, peeled and deveined Cooked until pink
- 2 tablespoons olive oil For cooking the shrimp
- 1 quarter teaspoon salt
Seasoning for Shrimp
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon paprika
- ¾ teaspoon chili powder
- ¾ teaspoon dried oregano
For the Spicy Mayo
- ¼ cup Kewpie mayonnaise or regular mayonnaise
- 2 teaspoons Sriracha Adjust to taste
- 1 teaspoon honey Optional
For Serving
- 1 tablespoon sesame seeds For garnish
- Juice of 1 lime To mix with avocado
Instructions
Preparation
- Gather all ingredients and cook the sushi rice according to package instructions.
- Peel and devein the shrimp if necessary, and wash the cucumbers.
Cooking the Shrimp
- Combine shrimp with olive oil, garlic powder, onion powder, paprika, chili powder, dried oregano, and salt.
- Heat a large skillet over medium-high heat and cook the shrimp until opaque and pink, about 2 minutes per side.
Prepare Avocado Mixture
- Mash avocados in a bowl and mix in lime juice and salt to taste until smooth.
Assemble the Boats
- Slice cucumbers lengthwise and scoop out some seeds to create hollow boats.
- Spread avocado mash into the hollowed cucumbers.
- Layer cooked sushi rice over the avocado.
- Place three shrimp on top of each cucumber boat.
Finish and Serve
- Mix mayonnaise, Sriracha, and honey, then drizzle over the cucumber boats.
- Sprinkle with sesame seeds before serving.
Notes
Store leftovers in an airtight container in the fridge for up to a day. Best enjoyed fresh.