There is something incredibly refreshing and vibrant about these Shrimp Avocado Cucumber Boats with Spicy Mayo Recipe that makes them perfect for any occasion. Combining juicy, perfectly seasoned shrimp with creamy avocado and crisp cucumber, then finishing it off with a zingy, spicy mayo drizzle, this dish is a celebration of textures and flavors. It’s light yet satisfying, bursting with freshness and just enough heat to keep your taste buds dancing. Whether you’re hosting a casual get-together or just want a fun, healthy snack, this recipe will quickly become one of your favorites to whip up and share.
Ingredients You’ll Need
The magic of this Shrimp Avocado Cucumber Boats with Spicy Mayo Recipe lies in its simple yet essential ingredients. Each one plays a crucial role—from the spice-rubbed shrimp that add warmth and protein, to the creamy avocado that balances everything out, and the crisp cucumbers offering a refreshing crunch. Together, they create a harmonious blend that’s as delightful to eat as it is to look at.
- Shrimp: Peeled and deveined shrimp ensure ease of eating and perfect seasoning absorption.
- Olive oil: Helps coat the shrimp for even cooking and adds a subtle fruity taste.
- Garlic powder: Brings a deep, savory undertone to the shrimp seasoning.
- Onion powder: Adds a gentle sweetness to balance the spices.
- Paprika: Provides a mild smokiness and beautiful color.
- Chili powder: Injects a touch of heat that wakes up the dish.
- Dried oregano: Adds an earthy, herbal note to the shrimp mix.
- Salt: Essential for enhancing all flavor elements.
- Avocados: Roughly mashed for creamy texture and rich flavor.
- Lime juice: Adds brightness and a fresh tang to the avocado mash.
- Kewpie mayo (or regular mayo): Creamy base for the spicy sauce with a hint of umami if using Kewpie.
- Sriracha sauce: Brings the iconic spicy kick to the mayo drizzle.
- Honey (optional): Balances the heat with a subtle sweetness.
- Sushi rice: Cooked and sticky, it adds soft body to each boat.
- Cucumbers: Large and fresh, hollowed out to hold all the delicious fillings.
- Sesame seeds: Toasted or raw, for an added nutty crunch and visual appeal.
How to Make Shrimp Avocado Cucumber Boats with Spicy Mayo Recipe
Step 1: Season and Cook the Shrimp
First things first: you want your shrimp to be packed with flavor. Toss your peeled and deveined shrimp in olive oil and then coat them generously with garlic powder, onion powder, paprika, chili powder, dried oregano, and salt. Each seasoning works together to create a savory, slightly spicy crust once cooked. Heat a skillet over medium-high heat and cook your shrimp about 2 minutes on each side until they turn opaque and perfectly juicy. This step sets the foundation of taste for the whole dish.
Step 2: Prepare the Creamy Avocado Base
While the shrimp cooks, mash those ripe avocados in a bowl and mix in freshly squeezed lime juice plus a pinch of salt. The lime is key here—it not only keeps the avocado vibrant and green but also cuts through the richness with a zesty punch. Taste and tweak the seasoning to get that perfect balance of creaminess and tanginess that will complement the spicy shrimp later.
Step 3: Whip Up the Spicy Mayo
The spicy mayo drizzle is what takes these cucumber boats to the next level. Mix Kewpie mayo or your favorite mayo with Sriracha sauce and a touch of honey if you like a subtle sweetness to tone down the heat. Whisk it all together until silky and smooth. Don’t be shy about adjusting the proportions to suit your spice preference—making it your own is part of the fun!
Step 4: Hollow Out the Cucumbers to Create Boats
Next, wash your cucumbers thoroughly, then slice them lengthwise. Cut those halves again so that you end up with manageable cucumber quarters, perfect for holding your fillings. Use a spoon to gently scoop out the seeds and some flesh, creating little hollow “boats.” This step is where the fresh crunch and lightness of the cucumber become a star player in the dish.
Step 5: Assemble the Boats
Time to bring it all together! Spread a tablespoon of the avocado mash into the bottom of each cucumber boat to create a creamy, flavorful base. On top of that, add a spoonful of cooked sushi rice; this adds a soft texture that contrasts beautifully with the crunchy cucumber. Place three cooked shrimp over the rice, then drizzle everything generously with your spicy mayo. Finally, sprinkle sesame seeds over the top for that irresistible nutty crunch and a lovely finishing touch.
How to Serve Shrimp Avocado Cucumber Boats with Spicy Mayo Recipe
Garnishes
To enhance both flavor and presentation, try garnishing with finely chopped fresh cilantro or thinly sliced green onions for a hit of herbal brightness. A wedge of lime on the side is also wonderful if someone wants an extra squeeze for that fresh zing. These simple garnishes add color and lift to your beautiful boats, making them even more inviting.
Side Dishes
This recipe stands beautifully on its own, but if you want to round out your meal, light and fresh sides are the way to go. Think crisp mixed greens with a tangy vinaigrette or a chilled Asian-inspired slaw. These pairings will keep the meal refreshing and not too heavy, perfect for warm days or when you want something lively and flavorful.
Creative Ways to Present
If you want to impress guests or add some flair, consider serving the shrimp avocado cucumber boats on a large platter garnished with edible flowers or microgreens. Alternatively, arrange each boat upright on individual small plates for a playful and elegant appetizer. You could even turn this into a colorful buffet-style appetizer by setting up a “boat-building” station where everyone assembles their own with toppings of choice. It’s interactive, fun, and makes sharing a breeze!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, it’s best to store the shrimp, avocado mash, and cucumber boats separately to maintain freshness. Keep shrimp airtight in the fridge for up to two days, and store avocado mash in a container with plastic wrap pressed onto the surface to slow browning. Cucumbers are best eaten fresh but can be kept refrigerated for up to a day.
Freezing
This particular Shrimp Avocado Cucumber Boats with Spicy Mayo Recipe is not ideal for freezing since cucumbers lose their crunch and avocados can become mushy and change color. It’s a dish best enjoyed fresh to appreciate all its textural contrasts.
Reheating
For leftover shrimp, gently reheat in a skillet over low heat or quickly in the microwave to avoid overcooking and drying them out. Avoid reheating the avocado or cucumber as it will compromise the texture and flavor. Instead, consider prepping fresh avocado mash and cucumber boats if you want to serve again.
FAQs
Can I use another type of mayo instead of Kewpie?
Absolutely, you can use regular mayonnaise if you don’t have Kewpie. Kewpie has a slightly tangier and umami-rich flavor due to its ingredients, but regular mayo mixed with Sriracha and honey still creates a fantastic spicy mayo that works beautifully.
Are these boats gluten-free?
Yes, this Shrimp Avocado Cucumber Boats with Spicy Mayo Recipe is naturally gluten-free. Just ensure your Sriracha sauce and other seasonings do not contain any hidden gluten to be completely safe.
Can I make these vegetarian or vegan-friendly?
To make a vegetarian or vegan version, swap the shrimp for marinated tofu or cooked chickpeas, and use vegan mayo instead of regular mayo. This way you keep the essence of the dish while fitting your dietary preferences.
How spicy is the dish?
The spicy mayo gives a gentle heat that complements the creamy avocado and fresh cucumber perfectly. If you prefer less spice, simply reduce the amount of Sriracha in the mayo or omit the chili powder in the shrimp seasoning.
Can I prepare this recipe ahead of time for a party?
You can prep the shrimp, avocado mash, and spicy mayo in advance, but assemble the boats just before serving to keep the cucumber crisp and the avocados fresh. This approach makes entertaining stress-free and impressive.
Final Thoughts
If you’re looking for a dish that feels fresh, exciting, and just downright delicious, give this Shrimp Avocado Cucumber Boats with Spicy Mayo Recipe a try. It’s easy enough for a quick snack but elegant enough to wow guests. The combination of creamy, spicy, and crunchy elements is pure magic, and I guarantee you’ll find yourself making this one again and again. So, grab your ingredients and dive into these beautiful boats—you won’t regret it!
Print
Shrimp Avocado Cucumber Boats with Spicy Mayo Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 boats
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese-inspired
- Diet: Gluten Free
Description
These Shrimp Avocado Cucumber Boats are a fresh and flavorful appetizer perfect for warm weather gatherings or a light lunch. Juicy, seasoned shrimp are cooked to perfection and nestled into crisp cucumber boats filled with creamy mashed avocado, tangy lime juice, and sushi rice. Topped with a spicy Kewpie mayo drizzle and toasted sesame seeds, this recipe brings a delightful combination of textures and tastes with minimal fuss.
Ingredients
Shrimp Marinade and Cooking
- 24 shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon paprika
- 3/4 teaspoon chili powder
- 3/4 teaspoon dried oregano
- Salt, to taste
Avocado Mixture
- 3 avocados, roughly mashed
- 1 lime, juiced
- Salt, to taste
Spicy Mayo Sauce
- 1/4 cup Kewpie mayo (or regular mayo)
- 2 teaspoons Sriracha sauce
- 1 teaspoon honey (optional)
Assembly
- 1 cup sushi rice, cooked
- 2 large cucumbers
- 1 tablespoon sesame seeds
Instructions
- Prepare and cook shrimp: In a medium bowl, combine the shrimp with olive oil, garlic powder, onion powder, paprika, chili powder, dried oregano, and salt. Mix well to evenly coat the shrimp. Heat a large skillet over medium-high heat and cook the shrimp until they turn opaque and are cooked through, about 2 minutes per side. Remove from heat and set aside.
- Make avocado mixture: In a separate bowl, combine the roughly mashed avocados with fresh lime juice and a pinch of salt. Stir thoroughly and taste; adjust seasoning if needed to achieve a balanced flavor.
- Prepare spicy mayo: Whisk together Kewpie mayo, Sriracha sauce, and honey (if using) in a small bowl. Taste and adjust the spice and sweetness to your preference.
- Prepare cucumber boats: Wash and dry cucumbers thoroughly. Slice each cucumber lengthwise in half, then slice each half again lengthwise, creating four quarters per cucumber. Using a spoon, carefully scoop out the seeds and some of the flesh to create hollow “boats” for the filling.
- Assemble boats: Spread about 1 tablespoon of avocado mash into the bottom of each cucumber boat. Add a spoonful of cooked sushi rice on top and gently spread it out. Place three cooked shrimp on each boat. Drizzle with the prepared spicy mayo and sprinkle with sesame seeds. Serve immediately for best freshness.
Notes
- To save time, cook sushi rice ahead and refrigerate until ready to assemble.
- Adjust the amount of Sriracha in the mayo to control the spice level according to your preference.
- For a gluten-free option, ensure the sushi rice and mayo ingredients are certified gluten-free.
- Use Kewpie mayo for a creamier, more umami-rich sauce, but regular mayo works well too.
- These boats are best assembled just before serving to prevent cucumbers from becoming soggy.
