Description
These Shrimp Avocado Cucumber Boats are a refreshing and flavorful low-carb dish that’s perfect for a light meal or appetizer. The combination of succulent shrimp, creamy avocado, and crisp cucumber creates a delightful contrast of textures and flavors.
Ingredients
Scale
Cucumber Boats:
- 2 large cucumbers halved lengthwise and seeds scooped out
Shrimp and Avocado Mixture:
- 1/2 pound cooked shrimp, chopped
- 1 large avocado, diced
- 2 tablespoons red onion, finely diced
- 1 tablespoon jalapeño, minced (optional)
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cut Cucumbers: Cut cucumbers in half lengthwise and scoop out the seeds to create ‘boats.’ Pat dry with a paper towel.
- Prepare Filling: In a medium bowl, combine chopped shrimp, diced avocado, red onion, jalapeño, cilantro, lime juice, olive oil, garlic powder, salt, and pepper. Mix gently.
- Fill Cucumber Boats: Spoon the shrimp and avocado mixture evenly into the cucumber boats.
- Serve: Serve immediately as a light meal or appetizer.
Notes
- For added flavor, drizzle with sriracha mayo or sprinkle with feta cheese.
- To make ahead, prepare the shrimp mixture up to 4 hours in advance, but add the avocado just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Light Meal
- Method: No-Cook, Assembly
- Cuisine: American, Fresh-Inspired
Nutrition
- Serving Size: 2 boats
- Calories: 180
- Sugar: 2g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 115mg
