Shrimp Avocado Cucumber Boats

Shrimp Avocado Cucumber Boats are my favorite solution when I am craving sushi vibes without the fuss. Crisp cucumbers act as the base holding creamy avocado, perfectly seasoned shrimp, fluffy sushi rice, and a lush drizzle of spicy mayo. It is equal parts refreshing and indulgent making this a crowd pleaser at summer gatherings or a simple weekday lunch.

I put these together on a busy weeknight and was stunned at how quickly everyone devoured them. They are now my go to for quick lunches and even parties.

Ingredients

• Cooked sushi rice: adds the signature bite and slight stickiness for structure go for short grain rice for best texture
• Large cucumbers: serve as the crisp sturdy boat opt for firm straight cucumbers with smooth skin
• Sesame seeds: bring a nutty toasty crunch a sprinkle of black and white seeds add visual appeal
• Shrimp: sweet and tender when simply seasoned choose raw peeled shrimp if possible for the most flavor
• Olive oil: helps shrimp cook evenly and adds richness select extra virgin if you can
• Garlic powder, onion powder, paprika, chili powder, dried oregano, salt: infuse the shrimp with deep savory notes use fresh spices for the most aroma
• Avocados: mashed for creamy richness ripe avocados yield easily to pressure at the stem end
• Lime juice: brightens everything and keeps avocado from browning
• Kewpie mayonnaise: tastes extra velvety but regular works in a pinch
• Sriracha: delivers bold heat adjust the amount to your liking
• Honey: offers a subtle sweet contrast to the spicy mayo completely optional

Instructions

Prepare the Shrimp:

Toss peeled and deveined shrimp with olive oil, garlic powder, onion powder, paprika, chili powder, dried oregano, and a generous pinch of salt until evenly coated. Heat a large skillet over medium high until hot but not smoking and spread the shrimp in a single layer. Cook for about two minutes per side or until shrimp are opaque pink and lightly golden at the edges do not crowd the pan to avoid steaming.

Make the Avocado Mash:

Halve and pit ripe avocados then scoop them into a bowl and mash just enough to still have small chunks. Stir in fresh lime juice and a pinch of salt then taste and adjust with more lime or salt if needed.

Mix the Spicy Mayo:

In a small bowl combine Kewpie or regular mayonnaise, Sriracha, and a drizzle of honey if using. Whisk until smooth and taste for spiciness adding extra Sriracha or honey to balance the flavor.

Prep the Cucumber Boats:

Wash cucumbers well and dry with a towel. Slice each cucumber in half lengthwise then slice those halves again to form four long pieces from each cucumber. Use a small spoon to carefully scoop out seeds and some of the inner flesh to create a shallow well.

Assemble:

Spread about one tablespoon avocado mash into each cucumber boat smoothing with the back of a spoon. Top with a fluffy spoonful of cooked sushi rice pressing gently to keep layers even and help everything stay put. Nestle three cooked shrimp on top of each boat, drizzle with a generous zigzag of spicy mayo, and finish with a sprinkle of sesame seeds for crunch.

I will never forget the look on my sister’s face the first time she tried these her eyes lit up after that first bite and she begged for the recipe. Avocado makes each bite incredibly silky and balances the shrimp’s warmth while bringing everything together.

Storage Tips

If you want to prep ahead store each component separately for best flavor and texture. Keep the avocado mash covered with plastic wrap pressed directly over the surface to keep it from browning. Assemble the boats right before serving for maximum crispness.

Ingredient Substitutions

No shrimp on hand try cooked crab flakes or shredded chicken. Swap out sushi rice for cooked quinoa or cauliflower rice for a lower carb take. For the spicy mayo any creamy dressing you enjoy or a little hot sauce over plain mayo does the trick.

Serving Suggestions

Arrange the boats on a platter and scatter with extra herbs or microgreens for color. Pair with pickled ginger and thinly sliced radish on the side for a vibrant sushi inspired spread. This dish makes a light but satisfying main course or a festive finger food for gatherings.

Cultural Inspiration

This dish takes inspiration from Japanese sushi rolls by bringing together avocado shrimp and creamy spicy sauce but skips the nori and rolling. The cucumber boat is a fun twist that keeps things cool crunchy and portable.

Seasonal Adaptations

Use ripe summer tomatoes or fresh corn as a topping for extra flavor Switch shrimp for poached salmon or grilled chicken in fall and winter Try thin slices of mango in the spring for a sweet spin

Success Stories

I have served these boats at summer picnics and backyard parties with rave reviews. Even picky eaters love the crunchy cucumbers and bold flavors. They make fun hands on food for a sushi night at home with family.

Freezer Meal Conversion

Cucumbers do not freeze well but you can prep and freeze the seasoned shrimp and cooked rice in advance. Thaw and assemble fresh with avocado and cucumber for a future quick meal.

Let these cucumber boats be your new go to for fresh satisfying meals. You will love how easy and flavorful they are every single time.

Recipe FAQs

→ What type of shrimp works best for this dish?

Medium to large peeled and deveined shrimp are ideal, as they fit well inside cucumber boats and retain juiciness after quick sautéing.

→ Can I make these boats ahead of time?

Cucumber boats can be prepped ahead, but for the best texture, assemble just before serving to keep shrimp and avocado mash fresh.

→ Is there a substitute for sushi rice?

Short-grain white rice or brown rice can substitute for sushi rice, but stickier varieties work best for easy assembly and flavor.

→ How spicy is the mayo topping?

The spicy mayo has a mild to moderate heat from Sriracha. Adjust the amount to taste or omit honey for a less sweet finish.

→ Can I make this dish gluten free?

Yes, ensure your mayonnaise, Sriracha, and any seasonings are gluten free. The core ingredients—shrimp, cucumber, avocado, and rice—are naturally gluten free.