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- 2 large cucumbers - 1 cup cooked shrimp, peeled and deveined - 1 ripe avocado, diced - 1 small red onion, finely chopped - 1 ripe tomato, diced - 2 tablespoons fresh lime juice - 1 tablespoon olive oil - Salt and pepper to taste - 1 teaspoon fresh cilantro, chopped (for garnish) You can add more taste to your shrimp avocado cucumber boats. Consider using: - Jalapeño for some heat - Garlic for a bold flavor - Bell peppers for crunch - Lettuce for extra texture Choosing fresh ingredients makes a big difference. Here’s how to pick the best: - Cucumbers: Look for firm cucumbers with dark green skin. Avoid soft spots. - Shrimp: Buy shrimp that is pink and smells fresh. If using frozen, thaw it safely. - Avocado: Choose avocados that yield slightly when pressed. They should not be too hard or mushy. - Onion and Tomato: Select onions with a firm texture and tomatoes that are ripe and fragrant. - Cilantro: Pick fresh cilantro with bright green leaves. Avoid yellow or wilted leaves. {{ingredient_image_1}} 1. Start by slicing your cucumbers in half lengthwise. This gives you the boat shape. 2. Use a spoon to scoop out the seeds gently. This step is key for holding the filling. 3. Place the hollowed-out cucumber halves on a platter. This makes them ready for filling. 4. In a mixing bowl, combine cooked shrimp, diced avocado, chopped red onion, and diced tomato. 5. Drizzle lime juice and olive oil over the mixture. Toss it gently to combine. 6. Season with salt and pepper. Be careful not to mash the avocado. It should stay chunky. 7. Spoon the shrimp mixture evenly into the cucumber boats. Fill them up nicely. 8. Finish by garnishing with fresh cilantro. This adds color and flavor. To make perfect cucumber boats, choose large cucumbers. They should be firm and straight. Slice them carefully to avoid breaking. Use a small spoon for scooping out seeds. A grapefruit spoon works well too. This tool has sharp edges, making it easier to scoop. Cut just enough of the center to create a cavity. You want a nice shape without breaking the skin. If you remove too much, they won’t hold the filling. Serve your shrimp avocado cucumber boats cold. They are great as an appetizer or snack. Pair them with tortilla chips for a crunchy side. You can also add a squeeze of lime on top for extra zest. Keep them chilled until serving to enjoy the fresh flavors. To keep cucumbers fresh, store them in the fridge. Wrap them in a damp paper towel. Put them in a plastic bag. This helps keep moisture in, so they stay crisp. Use them within a week for the best taste. When mixing shrimp and avocado, be gentle. Use a soft spatula to fold the ingredients. This way, the avocado stays chunky and creamy. You want the flavors to blend without mashing the avocado. Add lime juice last to keep the color bright and fresh. You can serve these boats with different dips. Try a spicy mayo or a tangy yogurt sauce. For a crunchy twist, add some chopped nuts or seeds on top. If you want a heartier meal, serve with rice or quinoa. This makes the dish more filling and satisfying. Pro Tips Choose Fresh Shrimp: Always opt for fresh or high-quality frozen shrimp for the best flavor and texture. Perfectly Ripe Avocado: Make sure your avocado is perfectly ripe for the best taste; it should yield slightly to pressure when squeezed. Chill Before Serving: For an extra refreshing dish, chill the cucumber boats in the refrigerator for about 30 minutes before serving. Customize Your Ingredients: Feel free to add other ingredients like corn or bell peppers for additional flavor and crunch. {{image_2}} You can swap shrimp for other proteins. Here are some great options: - Cooked chicken: Diced cooked chicken works well. - Crab meat: Use lump crab for a sweet taste. - Tofu: Firm tofu offers a plant-based choice. - Canned tuna: It’s easy and quick to use. These proteins keep the flavor and texture enjoyable. Simply replace shrimp in the recipe with your choice. Adding herbs and spices can change the taste. Here are some ideas: - Dill: Adds a fresh, bright flavor. - Basil: Gives a sweet and aromatic touch. - Cumin: Adds warmth and earthiness to the dish. - Chili flakes: For a bit of heat, sprinkle some in. Feel free to mix and match these flavors. It’s fun to create your own twist! If you want to make this dish vegan or gluten-free, here are some tips: - Vegan: Replace shrimp with chickpeas or lentils. They add protein and texture. - Gluten-free: This recipe is already gluten-free. Just make sure all ingredients are certified gluten-free. These substitutions keep the dish tasty while meeting your dietary needs. Enjoy the versatility of these shrimp avocado cucumber boats! To keep your shrimp avocado cucumber boats fresh, place them in an airtight container. This helps lock in flavor and prevent drying out. It is best to store them in the fridge. If you separate the shrimp mixture from the cucumbers, they will stay fresh longer. These shrimp avocado cucumber boats taste best cold. If you want to enjoy them warm, you can heat the shrimp mixture gently in a pan. Just make sure not to overcook the shrimp. After heating, let it cool a bit before adding it back to the cucumbers. The shrimp mixture can last up to two days in the fridge. The cucumbers should be eaten within a day for the best taste. If the avocado starts to brown, add a bit more lime juice. This will help keep it fresh longer. Yes, you can use frozen shrimp. Just be sure to thaw them first. You can place them in cold water for about 15 minutes. After thawing, cook them if they are not already cooked. This method makes the shrimp safe and tasty for your dish. If you have allergies, consider these swaps: - Use crab or chicken instead of shrimp. - Try a different oil like avocado oil. - Replace avocado with hummus for a creamy texture without allergens. - For a nut-free dish, skip any nuts or seeds in toppings. These swaps keep your meal delicious and safe. To reduce moisture in cucumbers, try these steps: - Slice cucumbers and sprinkle salt on them. - Let them sit for 10 minutes. - Rinse and pat dry with a paper towel. This method helps keep your cucumber boats from getting soggy. This blog post covered all you need for perfect cucumber boats. First, we discussed essential and optional ingredients, plus tips for freshness. Then, we outlined step-by-step instructions and serving suggestions. I shared tips for keeping ingredients fresh and mixing flavors well. We explored variations for proteins and dietary needs. Lastly, we went over how to store leftovers and answered common questions. Now, you can create delicious cucumber boats with ease. Enjoy your tasty creations!

Shrimp Avocado Cucumber Boats

A refreshing and healthy appetizer featuring cucumbers filled with a delicious shrimp and avocado mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 large cucumbers
  • 1 cup cooked shrimp, peeled and deveined
  • 1 ripe avocado, diced
  • 1 small red onion, finely chopped
  • 1 ripe tomato, diced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 teaspoon fresh cilantro, chopped (for garnish)

Instructions
 

  • Begin by slicing the cucumbers in half lengthwise. Using a spoon, gently scoop out the seeds to create a boat shape. Place the cucumber halves on a serving platter.
  • In a mixing bowl, combine the cooked shrimp, diced avocado, chopped red onion, and diced tomato.
  • Drizzle the lime juice and olive oil over the mixture, and gently toss everything together.
  • Season with salt and pepper to taste. Be careful not to mash the avocado.
  • Spoon the shrimp and avocado mixture evenly into the hollowed-out cucumber boats.
  • Garnish with fresh cilantro on top for a burst of flavor and a pop of color.
  • Serve chilled or at room temperature to enjoy the refreshing flavors.

Notes

Serve chilled or at room temperature for the best flavor.
Keyword appetizer, avocado, cucumber, healthy, shrimp