Shrimp Avocado Cucumber Boats with Lime and Cilantro
By Emma Collins
Prep
15 min
Total
15 min
Servings
4
Level
Easy
For a four-person lunch, I hollow the cucumbers and make the shrimp mixture just before serving to fill the hollowed cucumbers. The cold cucumbers help prevent the avocado and cilantro mixtures, which I like, from wilting alongside the cucumbers.
I use hard English cucumbers or seedless cucumbers. I cut them in half lengthwise and scoop out the seeds and pulp with a small spoon, leaving a ¼-inch layer of cucumber to prevent the cucumber halves from breaking apart when filled. Pat the cucumber halves dry with paper towels to remove excess cucumber juice from the filling.
The avocado is lightly mashed with a fork, but some chunks of avocado remain. Other ingredients are blended in at the end, after the shrimp has been added to the bowl, because I like the texture of cucumber and avocado.
These dishes make good cold appetizers to serve with Classic Chicken Francese and can be paired with soups or salads for lunch. To make spicier versions of these dishes, try adding minced jalapeño peppers or sriracha sauce. Kalamata olives and feta cheese bring a Mediterranean touch to the stuffing ingredients. Fresh mango or pineapple adds sweetness.
Why this recipe works
- Four servings is a small amount for a lunch serving. Each half of a cucumber holds a generous spoonful of filling.
- Precooked shrimp reduces preparation time and effort for recipes.
- The ¼-inch thick border of cucumber helps the shells keep their shape for stuffing.
- Greek yogurt provides additional tang to the flavor. Mayonnaise is a more traditional ingredient.
- A dessert spoon or melon baller can be used to make neat cucumber channels but not cut completely through the base.
Ingredients
- •2 medium cucumbers (English or seedless work best)
- •8 oz cooked shrimp (peeled, deveined, and chopped)
- •1 large ripe avocado (diced)
- •¼ cup red onion (finely chopped)
- •2 tbsp fresh cilantro (chopped)
- •1 tbsp lime juice (freshly squeezed)
- •2 tbsp Greek yogurt or mayonnaise
- •¼ tsp salt (or to taste)
- •⅛ tsp black pepper (or to taste)
- •1 pinch red pepper flakes (optional)
- •paprika (optional, for garnish)
Instructions
- 1
Wash and dry the cucumbers.
- 2
Cut the cucumbers in half lengthwise.
- 3
Scoop out the seeds and some flesh with a small spoon, leaving about a ¼-inch border to form boats.
- 4
Pat the cucumber interiors dry with a paper towel.
- 5
Lightly mash the diced avocado in a medium bowl with a fork, leaving some texture.
- 6
Add the chopped shrimp, red onion, cilantro, lime juice, Greek yogurt or mayonnaise, salt, pepper, and optional red pepper flakes.
- 7
Stir gently until the filling is just combined.
- 8
Spoon the shrimp avocado mixture evenly into the cucumber boats.
- 9
Garnish with extra cilantro if desired and serve immediately.
FAQ
Nutrition (per serving)
Calories
185
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