Name: 15-Minute Shrimp Cucumber Boats – Insanely Delicious & Easy
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Fusion
Ingredients: 2 large cucumbers, halved lengthwise and seeds scooped; 1 ripe avocado, mashed; 1 tbsp lime juice; Salt & pepper to taste; 1 cup cooked shrimp (peeled and deveined); 1/2 cup cooked sushi rice or jasmine rice (optional); 1/2 tsp chili powder or paprika; 1 tsp sesame seeds; 1 tbsp chopped chives or green onions; Drizzle of sriracha or spicy mayo (optional)

Jump to Recipe

You know those days when you want something light but still satisfying? I was dreaming up the perfect lunch just last week—something that wouldn’t weigh me down but would still pack a punch of flavor. That’s when I remembered these Shrimp Cucumber Boats! They’re my go-to for a quick, low-carb, high-protein meal that feels fresh and indulgent at the same time. The best part? They come together in just 15 minutes, so you can whip them up even when you’re short on time. Trust me, once you try them, you’ll be hooked!

Why You’ll Love These Shrimp Cucumber Boats

Let me tell you why these little boats are about to become your new obsession:

Crazy easy: No cooking required (unless you count boiling shrimp, which takes like 3 minutes).
Fresh as can be: That crisp cucumber crunch with creamy avocado? Absolute perfection.
Low-carb magic: Skip the rice for keto, or add just a sprinkle if you’re feeling fancy.
Totally yours: Spice it up with sriracha or keep it mild – your call!
Summer vibes: Cool, light, and perfect for hot days when you can’t stand the thought of turning on the oven.

See? Told you you’d love them!

Ingredients for Shrimp Cucumber Boats

Gathering the right ingredients is half the battle with these little boats – and luckily, everything’s super simple to find! Here’s what you’ll need (and why each one matters):

2 large cucumbers – Look for ones that feel heavy for their size with smooth skin (English or Persian work great)
1 ripe avocado – It should give slightly when pressed gently – no mushy spots!
1 tbsp lime juice – Fresh squeezed makes all the difference here
Salt & pepper to taste – I’m generous with both – they really make the flavors pop
1 cup cooked shrimp – Peeled and deveined (medium size works best – about 16-20 count)
1/2 cup cooked sushi rice or jasmine rice – Optional – skip for keto, but it adds nice texture
1/2 tsp chili powder or paprika – Smoked paprika gives an amazing depth
1 tsp sesame seeds – Toasted if you’re feeling fancy
1 tbsp chopped chives or green onions – The green tops add such a pretty pop of color
Drizzle of sriracha or spicy mayo – Optional but highly recommended if you like heat!

Pro tip: If your shrimp are frozen, just thaw them in cold water for about 10 minutes – pat them super dry with paper towels so your boats don’t get soggy!

How to Make Shrimp Cucumber Boats

Okay, let’s get to the fun part – building these little flavor boats! I promise it’s easier than it looks, and you’ll feel like a gourmet chef when you’re done. Here’s exactly how I do it:

Preparing the Cucumber Boats

First things first – let’s get our cucumbers ready to hold all that deliciousness! I like to use a sharp knife to slice them lengthwise – go slow so you get nice even halves. Now here’s my trick: use a small spoon (a teaspoon works great) to gently scoop out the seeds. Don’t go too deep – you just want to make a little trench for the filling. I leave about 1/4 inch of cucumber flesh on the sides and bottom so the boats stay sturdy. Pro tip: if your cucumbers are extra wobbly, you can slice a tiny bit off the rounded side to help them sit flat on the plate. No tipping allowed!

Assembling the Filling

Now for the good stuff! In a small bowl, I mash the avocado with lime juice, salt, and pepper until it’s creamy but still has some texture – nobody wants baby food! If you’re using rice (which adds such a nice bite), spoon a thin layer into the cucumber boats first – about 1-2 tablespoons per half. Then comes the avocado – I dollop it right on top and spread it gently with the back of my spoon. You’ll want enough to cover the rice (if using) but not so much that it overflows when you add the shrimp. The secret is making each layer visible – it’s all about that pretty presentation!

Adding Shrimp and Garnishes

Here comes the star of the show! I arrange 2-3 shrimp (depending on size) on each cucumber half – I like to fan them out so you can see their pretty pink color. Then comes the fun part – dust them lightly with chili powder or paprika for that gorgeous color pop, and sprinkle with sesame seeds for crunch. Last step? Those pretty green onions or chives for freshness, and if you’re like me and love heat, a zigzag of sriracha or spicy mayo over the top. The whole process takes maybe 5 minutes once everything’s prepped, and voila – restaurant-worthy shrimp cucumber boats that’ll impress everyone!

Tips for Perfect Shrimp Cucumber Boats

After making these dozens of times (okay, maybe hundreds – I’m obsessed!), I’ve picked up some tricks that’ll take your shrimp cucumber boats from good to “oh my gosh, what is this magic?!”. Here are my can’t-live-without tips:

Keep everything cold and crisp: I pop my prepared cucumber boats in the fridge for 10 minutes before filling them – that extra chill makes them even crunchier! Same goes for the shrimp – cold shrimp stick to the avocado better than room temp ones.

Dry shrimp = happy boats: Speaking of shrimp, here’s my golden rule – PAT THEM DRY! I use like three paper towels because any extra moisture will make your avocado layer slide right off. Nobody wants a shrimp avalanche on their plate!

Serve immediately for best texture: These are definitely a “make-and-eat” situation. If you let them sit too long, the salt draws moisture from the cucumbers and things get watery. But hey, that just means you get to eat them right away – not exactly a hardship!

Taste as you go: Before assembling, I always do a quick taste test of my avocado mixture. Needs more lime? More salt? This is your chance to adjust! The shrimp are already seasoned, but that avocado is your flavor canvas – make it sing!

Variations for Shrimp Cucumber Boats

You know what I love most about this recipe? It’s like a blank canvas for your cravings! Swap out the shrimp for grilled chicken or flaked salmon if you’re feeling fancy. Not into avocado? Greek yogurt with lemon zest makes a tangy stand-in. For extra crunch, try diced jicama or radishes. Honestly, once you get the basic boat technique down, the sky’s the limit—have fun with it!

Serving Suggestions

These shrimp cucumber boats are crazy versatile – I’ve served them a dozen different ways depending on my mood! For a light lunch, two boats per person is perfect (trust me, they’re more filling than they look). If you’re doing appetizers for a party, cut the cucumbers into smaller 2-inch sections – instant fancy finger food!

My favorite way to serve them is with a simple Asian slaw on the side – just shredded cabbage, carrots, and a quick rice vinegar dressing. The crunch plays so nicely with the creamy avocado! On super hot days, I’ll pair them with a chilled cucumber soup (double the cucumber love!) or a miso broth for dipping.

For heartier appetites, add a scoop of quinoa salad or edamame to the plate. And if you’re serving these as part of a bigger spread, they look gorgeous next to summer rolls or sesame noodles. Honestly, they’re so pretty they make any meal feel special!

Storage & Reheating

Okay, real talk – these shrimp cucumber boats are best enjoyed fresh, like right after you make them. The cucumbers start weeping after about an hour, and nobody wants a soggy boat! But if you must prep ahead, here’s my method: store the cucumber halves, avocado mash (with plastic wrap pressed right on the surface), and shrimp separately in the fridge. The shrimp will keep for 2 days, the avocado mash (with extra lime juice to prevent browning) for 1 day, and the cucumber boats for up to 3 days. Assemble just before serving – it takes two minutes and makes all the difference!

Freshness disclaimer: For best texture and flavor, enjoy within 30 minutes of assembling. Leftovers don’t keep well.

FAQs About Shrimp Cucumber Boats

I get questions about these shrimp cucumber boats all the time – they’re such a crowd-pleaser! Here are the answers to everything you might be wondering:

Can I use frozen shrimp?
Absolutely! Just thaw them in cold water for about 10 minutes, then pat them super dry with paper towels. Frozen shrimp work great for this low carb shrimp lunch – just make sure they’re peeled and deveined before using.

How long do leftovers last?
Honestly? These are best eaten right away. The cucumbers get watery if they sit too long. But if you must store them, keep components separate in airtight containers for up to 1 day (avocado mash with extra lime juice to prevent browning). The shrimp will keep for 2 days refrigerated.

Can I make these ahead for a party?
For sure! Prep everything up to 4 hours before – keep the cucumber boats wrapped in damp paper towels in the fridge, the avocado mash with plastic wrap pressed directly on its surface, and the shrimp chilled separately. Assemble these avocado cucumber appetizers right before serving for maximum crunch.

What if I don’t like spicy food?
No problem! Skip the sriracha and chili powder. This spicy shrimp boat recipe is totally customizable – try sweet paprika instead, or just use a sprinkle of garlic powder for flavor. The sesame seeds and green onions add plenty of taste without heat.

Are these keto-friendly?
Yes! Just omit the rice (or use cauliflower rice) and you’ve got perfect easy keto shrimp bites. Each serving has only 5g net carbs without the rice – making them a fantastic high protein cucumber snack that fits your macros.

Nutritional Information

Okay, let’s talk numbers – because these shrimp cucumber boats are as good for you as they are delicious! Here’s the breakdown without the optional rice (because that’s how I usually make them):

Calories: About 220 per serving (2 boats)
Protein: A whopping 18g – thanks to those plump shrimp!
Carbs: Just 10g total (only 5g net carbs when you subtract the fiber)
Healthy fats: 12g from that creamy avocado
Fiber: 5g to keep you full

Important note: These numbers can vary based on your exact ingredients (like how big your avocados are or if you add that optional rice drizzle). But one thing’s for sure – this healthy summer seafood dish packs serious nutrition in every crisp, refreshing bite!

Try this recipe and share your twist in the comments! Did you go extra spicy? Skip the shrimp for chicken? I want to hear how you made it your own!

15-Minute Shrimp Cucumber Boats – Insanely Delicious & Easy