Description
These Shrimp Avocado Cucumber Boats are a refreshing and healthy appetizer or light lunch option. Crisp cucumber boats are filled with a zesty mixture of shrimp, creamy avocado, and fresh herbs, making them a perfect dish for any occasion.
Ingredients
Scale
Cucumber Boats:
- 2 large cucumbers, halved lengthwise and seeds scooped out
Shrimp Avocado Mixture:
- 1/2 pound cooked shrimp, peeled, deveined, and chopped
- 1 avocado, diced
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- 1 teaspoon olive oil
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Red pepper flakes for garnish (optional)
Instructions
- In a medium bowl, combine chopped shrimp, avocado, red onion, lime juice, cilantro, olive oil, garlic powder, salt, and pepper. Gently toss to combine, being careful not to mash the avocado.
- Spoon the shrimp-avocado mixture evenly into the hollowed-out cucumber halves.
- Garnish with red pepper flakes if desired.
- Serve chilled or at room temperature.
Notes
- For extra flavor, chill the shrimp mixture for 15 minutes before filling the cucumbers.
- You can also add diced tomatoes or swap cilantro for parsley if preferred.
- Great as a light lunch or appetizer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 cucumber boats
- Calories: 210
- Sugar: 3g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 120mg
