Shrimp Avocado Cucumber Boats (Print Version)
Crisp cucumber boats filled with shrimp, avocado mash, sushi rice, and spicy mayo for a light, vibrant dish.
# Ingredients:
→ Base
01 -
1 cup cooked sushi rice
02 -
2 large cucumbers
03 -
1 tablespoon sesame seeds
→ Shrimp
04 -
24 shrimp, peeled and deveined
05 -
2 tablespoons olive oil
06 -
3/4 teaspoon garlic powder
07 -
3/4 teaspoon onion powder
08 -
3/4 teaspoon paprika
09 -
3/4 teaspoon chili powder
10 -
3/4 teaspoon dried oregano
11 -
Salt, to taste
→ Avocado Mash
12 -
3 avocados, roughly mashed
13 -
Juice of 1 lime
14 -
Salt, to taste
→ Spicy Mayo
15 -
1/4 cup Kewpie mayonnaise or regular mayonnaise
16 -
2 teaspoons Sriracha
17 -
1 teaspoon honey (optional)
# Steps:
01 -
Combine shrimp with olive oil, garlic powder, onion powder, paprika, chili powder, dried oregano, and salt. Toss to coat evenly. Heat a large skillet over medium-high heat, add the shrimp, and cook until opaque and pink, about 2 minutes per side.
02 -
In a bowl, mix the mashed avocados with lime juice and salt. Adjust seasoning based on preference.
03 -
Whisk together mayonnaise, Sriracha, and honey if using, until smooth. Taste and adjust heat or sweetness as needed.
04 -
Wash and dry cucumbers thoroughly. Slice each cucumber lengthwise, then halve again to form quarters. Scoop out seeds and some inner flesh to create hollow boats.
05 -
Spread approximately 1 tablespoon of avocado mash into the base of each cucumber boat.
06 -
Spoon a layer of cooked sushi rice over the avocado mash, spreading evenly in each cucumber boat.
07 -
Arrange three cooked shrimp on each cucumber boat. Drizzle with spicy mayo and sprinkle with sesame seeds to finish.
# Notes:
01 -
For crisp, refreshing boats, use fresh cucumbers and serve immediately after assembly to prevent sogginess.