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
