Description
Delight your taste buds with these refreshing Shrimp Avocado Cucumber Boats. A perfect blend of creamy avocado, succulent shrimp, and crisp cucumber, all brought together with zesty lime juice. This gluten-free and low-carb appetizer is not only delicious but also a breeze to prepare.
Ingredients
Scale
Cucumber Boats:
- 2 large cucumbers
Avocado Shrimp Filling:
- 1 ripe avocado (diced)
- 1 cup cooked shrimp (peeled, deveined, and chopped)
- 2 tablespoons red onion (finely chopped)
- 1 tablespoon fresh cilantro or parsley (chopped)
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- Salt and black pepper to taste
- Optional: pinch of chili flakes for heat
Instructions
- Slice and Prep Cucumbers: Slice the cucumbers in half lengthwise and scoop out the seeds. Pat dry with a paper towel.
- Prepare Filling: In a bowl, mix avocado, shrimp, red onion, herbs, lime juice, oil, salt, and pepper.
- Fill Cucumber Boats: Spoon shrimp and avocado mixture into cucumber halves.
- Garnish and Serve: Add extra herbs or chili flakes. Serve immediately.
Notes
- Best served fresh, but can be prepped a few hours in advance and refrigerated.
- Use small or chopped shrimp for easy filling.
- For added crunch, consider adding diced bell pepper or celery.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snack
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 cucumber halves
- Calories: 160
- Sugar: 2g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 95mg
