Description
Shrimp Avocado Cucumber Boats offer a fresh, sushi-inspired appetizer that’s as delightful to eat as it is to present. These vibrant bites combine the sweetness of shrimp, the creaminess of avocado, and the crunch of cucumber for a deliciously refreshing experience. Perfect for parties or a light lunch, these boats are not only easy to prepare but also customizable to suit your taste.
Ingredients
Scale
- 1 cup sushi rice (cooked)
- 2 large cucumbers
- 24 shrimp (peeled & deveined)
- 3 avocados (mashed)
- 1 lime (juiced)
- 1/4 cup Kewpie mayo (or regular mayo)
- 2 tsp Sriracha sauce
- 1 tbs sesame seeds
- 2 tbs olive oil
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 3/4 tsp paprika
- 3/4 tsp chili powder
- 3/4 tsp dried oregano
- salt (to taste)
Instructions
- Prepare sushi rice according to package instructions and let cool.
- Slice cucumbers in half lengthwise and scoop out some flesh to create boats.
- In a skillet, heat olive oil and cook seasoned shrimp until pink and opaque (about 5-7 minutes). Let cool.
- In a bowl, mix mashed avocados with lime juice and salt.
- Combine mayo with Sriracha in another bowl.
- Assemble by filling cucumber boats with rice, topping with shrimp and avocado mixture, then drizzling with sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Skillet
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 165mg