Description
Shrimp Avocado Cucumber Boats are a refreshing and healthy appetizer or light meal featuring crisp cucumber halves filled with a creamy, flavorful mixture of avocado, cooked shrimp, red onion, lime juice, cilantro, and a touch of mayonnaise or Greek yogurt. Perfect for a quick no-cook dish that combines fresh ingredients with a hint of zest and optional heat.
Ingredients
Scale
For the Cucumber Boats
- 2 large cucumbers, halved lengthwise and seeds scooped out
For the Shrimp Avocado Filling
- 1 ripe avocado, diced
- 1 cup cooked shrimp, peeled and chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon mayonnaise or Greek yogurt
- Salt and pepper to taste
- Optional: chili flakes for heat
Instructions
- Prepare the Cucumber Boats: Cut the cucumbers in half lengthwise. Using a spoon, scoop out the seeds from the center of each half carefully to create hollow cucumber boats while maintaining the structure intact.
- Mix the Filling: In a medium bowl, combine the diced avocado, chopped cooked shrimp, finely chopped red onion, fresh lime juice, chopped cilantro, and mayonnaise or Greek yogurt. Stir gently but thoroughly until all ingredients are well mixed.
- Season: Season the shrimp and avocado mixture with salt and pepper according to your taste. Add optional chili flakes if you desire a spicier kick.
- Assemble the Boats: Spoon the shrimp and avocado mixture evenly into each hollowed cucumber half, filling them generously.
- Serve: Serve immediately for a fresh, crisp bite or chill the stuffed cucumber boats in the refrigerator for 15–20 minutes if you prefer them cold.
Notes
- Substitute Greek yogurt for mayonnaise to create a lighter, tangier version of the filling.
- Add diced tomatoes or jalapeños to the shrimp mixture for extra flavor and color.
- These cucumber boats are perfect as an appetizer, snack, or a light, healthy lunch option.
