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

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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.