If you’re looking for a refreshing, vibrant dish that screams summer and is as fun to eat as it is to make, you have to try this Shrimp and Avocado Stuffed Cucumber Boats Recipe. It perfectly balances the cool crunch of cucumbers with juicy, tender shrimp and creamy avocado, all brightened up by a zesty citrus dressing. This dish is not only visually stunning but also incredibly easy to prepare, making it an ideal choice for casual get-togethers, light lunches, or whenever you crave something fresh and flavorful.
Ingredients You’ll Need
The beauty of this Shrimp and Avocado Stuffed Cucumber Boats Recipe lies in its simplicity. Each ingredient plays a crucial role in layering textures and flavors that complement each other beautifully, creating a dish that’s as colorful as it is delicious.
- 2 English cucumbers: The crisp and mild cucumbers are the perfect vessel to hold the filling while adding freshness.
- ¾ pound raw shrimp, peeled & roughly chopped: Tender shrimp provide protein and a subtle sweetness.
- 1 teaspoon olive oil: Lightly coats the shrimp, helping them cook perfectly and adding a silkiness.
- ¼ teaspoon salt: Enhances all the natural flavors in the dish.
- ¼ teaspoon ground pepper: Adds just a hint of kick and warmth.
- ½ red bell pepper, diced: Adds a pop of color and a mild crunch.
- ½ avocado, chopped: Creamy texture that balances the crisp cucumber and shrimp.
- For the Dressing:
- 2 tablespoons fresh orange juice: Brings a bright citrus note that wakes up the flavors.
- 2 tablespoons olive oil: Rounds out the dressing with smoothness.
- ½ teaspoon ground cumin: A subtle earthiness that adds depth.
- ⅛ teaspoon salt: To taste and balance acidity.
- ⅛ teaspoon ground pepper: Adds a gentle spice kick.
How to Make Shrimp and Avocado Stuffed Cucumber Boats Recipe
Step 1: Prepare the Cucumber Boats
Start by cutting each English cucumber in half crosswise, then halve those pieces lengthwise so that you end up with eight cucumber quarters. Grab a small spoon and carefully scoop out the seeds as well as some of the flesh to create hollow “boats” that will hold the delicious shrimp filling.
Step 2: Season and Cook the Shrimp
Place the roughly chopped shrimp in a medium-sized bowl. Drizzle with olive oil, sprinkle with salt and ground pepper, then toss everything together, ensuring every piece is lightly coated. Heat a large nonstick skillet over medium heat, then add the shrimp. Cook and stir occasionally until the shrimp turn opaque and are just cooked through — this should take about 2 to 3 minutes. You want them tender, not rubbery.
Step 3: Mix the Filling
Once cooked, transfer the shrimp to a fresh bowl. Toss in the diced red bell pepper and chopped avocado, adding 3 tablespoons of the prepared orange cumin dressing to gently bind the mixture with a fresh, citrusy zing. Give everything a delicate toss to combine flavors without mashing the avocado.
Step 4: Assemble the Boats
Brush the inside of each cucumber boat with the remaining tablespoon of the dressing — this adds a tantalizing layer of flavor to the cucumber itself. Then, evenly distribute the shrimp and avocado filling into each boat, packing them generously for that satisfying bite.
How to Serve Shrimp and Avocado Stuffed Cucumber Boats Recipe
Garnishes
Elevate your shrimp and avocado stuffed cucumber boats with a sprinkle of fresh herbs like chopped cilantro or parsley. A few thin slices of radish or a dusting of smoked paprika also add vibrant color and a subtle hint of flavor that complements the dish beautifully.
Side Dishes
This recipe shines on its own as a light appetizer or lunch, but pairing it with a crisp green salad or a chilled quinoa salad with lemon vinaigrette will round out the meal perfectly. For a more indulgent side, consider buttery garlic bread or even a cool cucumber gazpacho for double the cucumber goodness.
Creative Ways to Present
For a party or elegant gathering, arrange the boats on a large platter over a bed of fresh greens or edible flowers to impress your guests. You can also serve each cucumber boat nestled in a lettuce cup for extra crunch and visual appeal. Adding a small drizzle of extra dressing over the top just before serving keeps it fresh and tantalizing.
Make Ahead and Storage
Storing Leftovers
Keep any leftover shrimp and avocado stuffed cucumber boats in an airtight container in the refrigerator. Because of the avocado and cucumber’s delicate texture, they are best enjoyed within 24 hours to maintain freshness and avoid sogginess.
Freezing
This dish is not recommended for freezing due to the water content in cucumbers and the creamy avocado, which can become mushy upon thawing. Instead, freeze cooked shrimp separately if you’d like to prepare components ahead of time.
Reheating
If you want to reheat the shrimp filling, do so gently in a stovetop pan over low heat or in the microwave for a short burst. Avoid reheating the cucumber boats themselves to prevent losing their excellent crunch and texture.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Yes, but keep in mind that regular cucumbers have more seeds and thicker skin, so you may want to peel them and carefully remove more seeds to create sturdy boats for the filling.
What kind of shrimp works best for this recipe?
Fresh or frozen peeled shrimp work well here. Choose medium-sized shrimp for easy chopping and quick cooking, and always thaw frozen shrimp properly before using.
Is the dressing necessary?
The citrus cumin dressing adds a crucial layer of brightness and depth to the dish, tying together the flavors of shrimp, avocado, and cucumber. While you can experiment with other dressings, this one perfectly complements the overall taste.
Can I make this recipe vegan or vegetarian?
Absolutely! Swap the shrimp with diced hearts of palm, chickpeas, or marinated tofu for a plant-based version that still captures the fresh and creamy vibe of this dish.
How do I keep the avocado from browning?
Mixing the avocado with the citrus dressing helps slow oxidation, keeping it vibrant longer. Also, prepare the recipe close to serving time for the best color and flavor.
Final Thoughts
There’s something truly irresistible about this Shrimp and Avocado Stuffed Cucumber Boats Recipe. It manages to be light and healthy while brimming with flavor and texture that make every bite exciting. Whether you’re looking for a beautiful appetizer or a fresh lunch idea, these boats will quickly become a favorite you love to share. Trust me — once you try them, you’ll find yourself making them again and again.
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Shrimp and Avocado Stuffed Cucumber Boats Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
These shrimp and avocado-stuffed cucumber boats are a fresh, healthy, and delightful summertime dish, perfect for a light entree or appetizer. Lightly sautéed shrimp are tossed with crunchy red bell pepper and creamy avocado, dressed with a zesty orange-cumin vinaigrette, and served in crisp cucumber boats for a fun, hand-held treat.
Ingredients
Main Ingredients
- 2 English cucumbers
- ¾ pound raw shrimp, peeled and roughly chopped
- 1 teaspoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ½ red bell pepper, diced
- ½ avocado, chopped
Dressing
- 2 tablespoons fresh orange juice
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
Instructions
- Prepare the Cucumber Boats: Cut each English cucumber in half crosswise, then cut each half lengthwise so you have 8 boat-like pieces. Use a small spoon to carefully scoop out the seeds and some of the flesh, creating hollow boats to fill later.
- Season the Shrimp: Place the roughly chopped shrimp in a bowl and add 1 teaspoon olive oil, ¼ teaspoon salt, and ¼ teaspoon ground pepper. Toss well to evenly coat the shrimp with seasonings and oil.
- Cook the Shrimp: Heat a large nonstick skillet over medium heat. Add the seasoned shrimp and cook, stirring occasionally, until they are just cooked through and opaque, about 2 to 3 minutes. Be careful not to overcook for the best texture.
- Mix the Filling: Transfer the cooked shrimp to a mixing bowl. Add the diced red bell pepper and chopped avocado. Toss gently with 3 tablespoons of the prepared dressing to combine all flavors.
- Dress the Cucumber Boats: Brush the insides of the hollowed cucumber boats with the remaining 1 tablespoon of dressing. This adds brightness and flavor directly to the base.
- Assemble and Serve: Spoon the shrimp, avocado, and bell pepper mixture evenly into each cucumber boat. Arrange on a serving platter and serve immediately for a fresh and tasty dish.
- Make the Dressing: Whisk together the fresh orange juice, olive oil, ground cumin, salt, and pepper in a small bowl until well combined. This dressing adds a citrusy, spiced note that complements the shrimp and veggies perfectly.
Notes
- Use fresh shrimp for the best flavor and texture; thaw if frozen before cooking.
- If English cucumbers are unavailable, regular cucumbers can work but may have a thicker skin—consider peeling them first.
- This recipe is best served immediately to maintain the crispness of the cucumbers and freshness of the avocado.
- You can prepare the dressing in advance and store it in the refrigerator for up to 2 days.
- For a spicy kick, add a pinch of cayenne pepper to the dressing or shrimp seasoning.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Entrees
- Method: Stovetop
- Cuisine: American
