Description

Shrimp Avocado Boats are a fresh, flavorful, and easy-to-make appetizer or light meal. Combining perfectly seasoned sautéed shrimp with creamy avocado mash, tangy lime, spicy mayo, and crisp cucumber boats, this recipe offers a delightful blend of textures and bold flavors within 30 minutes. Perfect for entertaining or a healthy snack, these vibrant cucumber boats bring sushi-inspired ingredients together in a fun, handheld format.

Ingredients

Scale

Shrimp Seasoning and Cooking

24 shrimp, peeled and deveined
2 tbsp olive oil
3/4 tsp garlic powder
3/4 tsp onion powder
3/4 tsp paprika
3/4 tsp chili powder
3/4 tsp dried oregano
Salt, to taste

Avocado Mash

3 avocados, roughly mashed
1 lime, juiced
Salt, to taste

Spicy Mayo

1/4 cup Kewpie mayo (or regular mayo)
2 tsp Sriracha sauce
1 tsp honey (optional)

Other Ingredients

1 cup sushi rice, cooked
2 large cucumbers
1 tbsp sesame seeds

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Instructions

Prepare the Shrimp: In a medium bowl, coat the shrimp with olive oil, garlic powder, onion powder, paprika, chili powder, dried oregano, and salt. Mix well to ensure even coverage. Heat a large skillet over medium-high heat and cook the shrimp until opaque and cooked through, about 2 minutes per side. Set aside.
Make the Avocado Mash: In a bowl, combine the roughly mashed avocados, fresh lime juice, and a pinch of salt. Stir well and taste, adjusting seasoning as needed to balance the flavors.
Prepare the Spicy Mayo: Whisk together Kewpie mayo, Sriracha sauce, and honey (if using) in a small bowl. Taste and adjust the ingredients for your preferred spice level and sweetness.
Prepare the Cucumbers: Thoroughly wash and dry the cucumbers. Slice each cucumber in half lengthwise, then halve those pieces to create four quarters per cucumber. Using a spoon, gently scoop out most of the seeds and some flesh to create a “boat” for the fillings.
Assemble the Boats: Spread about 1 tablespoon of avocado mash into the bottom of each cucumber boat. Layer in a spoonful of cooked sushi rice, gently spreading it out. Top with three shrimp per boat, then drizzle with spicy mayo and sprinkle with sesame seeds before serving.

Notes

Use fresh shrimp for the best flavor and texture; frozen shrimp can also be used but ensure they are fully thawed and patted dry before cooking.
Kewpie mayo gives a creamier and slightly tangier flavor compared to regular mayo, but you can substitute as needed.
Adjust the amount of Sriracha and honey in the spicy mayo to suit your heat and sweetness preference.
For a low-carb option, you can omit the sushi rice and add extra avocado mash or chopped vegetables.
Make sure to scoop out enough cucumber seeds to hold the fillings without leaking.
Serve immediately to maintain the crispness of the cucumbers and freshness of the shrimp.