Description
Fresh, vibrant, and packed with flavor, these Shrimp Avocado Cucumber Boats are perfect as a light meal or an elegant appetizer. Juicy shrimp, creamy avocado, and crunchy cucumber come together in a dish that’s as delightful to eat as it is to serve.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined (or cooked shrimp for convenience)
- 2 ripe avocados, halved and pitted
- 1 large cucumber, cut in half lengthwise
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped (or parsley)
- Juice of 2 limes
- Salt and pepper to taste
- Optional: 1 jalapeño, diced
Instructions
- Cook the shrimp: Sauté in olive oil over medium heat for 3–5 minutes until pink and cooked through. Skip this step if using pre-cooked shrimp and just chop them up.
- Make the filling: In a bowl, mix the shrimp, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper. Add diced jalapeño if desired.
- Prepare the cucumber: Slice cucumber halves and scoop out seeds to form boats.
- Assemble: Fill each cucumber boat with the shrimp and avocado mixture. Top with extra cilantro if you’d like.
- Serve: Arrange on a plate and serve immediately for best freshness.
Notes
Avoid overcooking the shrimp to keep them tender. Lime juice not only boosts flavor but also keeps the avocado from browning too quickly. These are best assembled just before serving for optimal crunch and freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No Cook / Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 cucumber boat
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 85mg
Keywords: shrimp, avocado, cucumber, healthy appetizer, low-carb, summer recipes