Description
These Shrimp Avocado Cucumber Boats are a refreshing and healthy appetizer perfect for warm weather or light lunches. Crisp cucumber halves are hollowed out and filled with a zesty mixture of cooked shrimp, creamy avocado, red onion, and fresh cilantro, all brightened with lime juice and a touch of olive oil. This no-cook recipe is quick to prepare, gluten-free, low in carbs, and packed with flavor and nutrients.
Ingredients
Scale
Ingredients
- 3 large cucumbers
- 1 cup cooked shrimp, peeled, deveined, and chopped
- 1 ripe avocado, diced
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh cilantro, chopped
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Prepare the cucumber boats: Slice the cucumbers in half lengthwise and use a spoon to gently scoop out the seeds, creating shallow boats that can hold the filling without leaking.
- Mix the filling: In a medium bowl, combine the chopped cooked shrimp, diced avocado, finely chopped red onion, and chopped fresh cilantro. Add the lime juice and olive oil, then stir gently to combine all the ingredients evenly.
- Season the filling: Add salt, black pepper, and if desired, a pinch of red pepper flakes to the shrimp and avocado mixture. Stir again gently to distribute the seasonings.
- Assemble the boats: Spoon the shrimp-avocado mixture evenly into the hollowed cucumber halves, filling each boat generously.
- Serve immediately: For the best flavor and texture, serve the cucumber boats fresh and cold as a light appetizer or snack.
Notes
- Use small or medium shrimp for the best texture in each bite.
- For a spicier version, add a dash of hot sauce or chopped jalapeño to the filling.
- These boats are best served cold and fresh to maintain crispness and flavor.