Connect with us

TOP BREAKING NEWS!

Shrimp Stuffed Cucumber Boats


Life

Shrimp Stuffed Cucumber Boats

https://www.cookincanuck.com/cumin-orange-shrimp-stuffed-cucumber-boats/

These shrimp and avocado-stuffed cucumber boats are fresh and healthy for summertime, and fun to eat with your hands! Great for a healthy make-ahead lunch option.
Shrimp and avocado mixture in cucumber boats, all on wooden cutting board.

Shrimp and avocado mixture in cucumber boats, all on wooden cutting board.

These shrimp stuffed cucumber boats have summertime written all over them! I don’t know what it is about the warm weather, but it always inspires me to start stuffing things, like tomatoes stuffed with quinoa and hummus, zucchini rolled with goat cheese and roasted peppers and grilled stuffed portobello mushrooms. Luckily, I’m typically inclined to stuff healthy ingredients inside of other healthy ingredients, which then makes it easier to stuff my body into a bathing suit.😉

When the temperatures really start to rise, the relationship with my oven becomes a little strained, and I seek out friendship from my grill and any ingredient that don’t need to be cooked. Since cucumbers are coming into season this month (and well, available year-round in grocery stores), I tossed aside the idea of a traditional stuffed zucchini and came up with a filling that would match the freshness of the crisp cucumbers.

Shrimp, avocado and cucumbers pair together beautifully in everything from sandwiches to salads, like in one of my favorites, a 10-Minute Thai Shrimp, Cucumber & Avocado Salad.

The shrimp mixture is dressed with a simple cumin orange dressing, which is also brushed inside of the cucumber boats for an extra layer of flavor.

English cucumber halves with the seeds scooped out.

English cucumber halves with the seeds scooped out.

What you need for these stuffed cucumber boats:

These are the main components of this recipe (affiliate links included):

  • Cucumber: Use two English cucumbers, which can be found in the produce section of any well-stocked grocery store. There’s no need to peel them.
  • Shrimp: Either medium or large shrimp work in this recipe. Peel the shrimp, removing the tails, then roughly chop them.
  • Bell pepper: You can use red, orange or yellow bell pepper, but I like red for the pop of color.
  • Avocado: My favorites are California avocados, but any ripe avocado works.for this recipe.
  • Dressing: Super easy ingredients list! All you need is a couple of tablespoons of fresh orange juice, extra virgin olive oil, cumin, salt and pepper.

How to make these this stuffed cucumber recipe:

Start by cutting each English cucumber have crosswise, then cut each section in half lengthwise. You should have 8 sections.

Using a teaspoon, scrape out and discard the seeds and some of the cucumber flesh to form “boats”.

In a small bowl, whisk together the dressing ingredients, then use about a tablespoon of the dressing to brush the inside of the cucumber boats. Extra flavor!

Next up – toss the shrimp with a little olive oil, and season with salt and pepper. Heat a skillet over medium skillet and add the shrimp. Shrimp cooks really quickly and becomes rubbery when overcooked, so watch it carefully. Just a few minutes should do the trick.

Transfer the shrimp to a bowl along with the red bell pepper and avocado, then toss with the rest of the dressing.

Last step…divide the shrimp mixture amongst the cucumber boats. Serve them up!

Cooked shrimp, red bell pepper, avocado and dressing in a glass bowl.

Cooked shrimp, red bell pepper, avocado and dressing in a glass bowl.

HOW TO SERVE STUFFED CUCUMBERS:

While you may be tempted to eat these with a knife and fork, they’re even easier (and more fun!) to eat with your hands. If there are kids in the house, they’ll love that, too!

These shrimp cucumber boats makes for a fantastic light lunch, but if you’re looking for a more substantial meal, try serving them with a whole grain or bean salad like one of the following:

Farro Salad with Grilled Vegetables & Tahini Dressing
Greek Rice Salad with Lemon Vinaigrette
Black Bean & Corn Salad
Quinoa Chickpea Salad

Mixture of shrimp and vegetables stuffed into cucumber halves. Resting on wooden cutting board.

Mixture of shrimp and vegetables stuffed into cucumber halves. Resting on wooden cutting board.

Frequently Asked Questions:

Can this be made ahead of time?

There’s nothing better than having a make-ahead light lunch on hand to take to the office or to enjoy at home. This recipe fits handily into that category.

With one caveat, this salad can be stored in the refrigerator for 1 to 2 days, provided that it’s enclosed in a resealable container.

The caveat is the avocado. While the lime juice in the dressing slows down the browning process, the avocado tends to become mushy and starts to brown after a day. If you intend to eat the salad after one day, I recommend chopping and stirring in the avocado just before serving.

What could I use instead of shrimp?

Turn this from a shrimp salad into a chicken salad by swapping out the shrimp with chopped, poached chicken or shredded chicken.

Scallops are another good option. Cook small bay scallops to mix in with vegetables and dressing.

For a vegetarian option, try marinated tofu or grilled halloumi.

Shrimp and avocado mixture in cucumber boats, all on wooden cutting board.Shrimp and avocado mixture in cucumber boats, all on wooden cutting board.

Shrimp Stuffed Cucumber Boats

These shrimp and avocado-stuffed cucumber boats are fresh and healthy for summertime, and fun to eat with your hands!

A Step-By-Step Blueprint For Making Money Online, That Is 100% Dummy Proof!

GET EASY FREE TRAFFIC + AFFILIATE OFFER = COMMI$$IONS

Get The Simple Traffic Blueprint Now!

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #ffffff; }

Print

Pin

Rate

Course: Entrees

Cuisine: American

Keyword: Seafood Recipes

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Servings: 4 Servings

Calories: 215.5kcal

Author: Dara Michalski | Cookin’ Canuck

Prevent your screen from going dark

Instructions

  • Cut each cucumber in half crosswise, then lengthwise, so that there are 8 pieces in all. Using a small spoon, scoop out the seeds and some of the flesh to form boats.

  • Place the shrimp in a bowl. Add the olive oil, salt and pepper, and toss to coat the shrimp.

  • Heat a large nonstick skillet set over medium heat. Cook until the shrimp is just cooked through, stirring occasionally, 2 to 3 minutes.

  • Transfer the shrimp to a bowl, and stir in the red bell pepper and avocado. Toss with 3 tablespoons of the dressing.

  • Brush the insides of the cucumber boats with the remaining 1 tablespoon of dressing.

  • Divide the shrimp mixture evenly between the cucumber boats. Serve.

Notes

Weight Watchers Points: 4 (Blue – Freestyle SP) / 4 (Green) / 4 (Purple)

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

 

Nutrition

Serving: 2stuffed cucumbers | Calories: 215.5kcal | Carbohydrates: 7.5g | Protein: 19.3g | Fat: 12.2g | Saturated Fat: 1.8g | Cholesterol: 129.2mg | Sodium: 348.8mg | Fiber: 1.2g | Sugar: 0.6g


Tried this recipe?If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

This post was first published on June 8, 2015 and updated on June 8, 2021.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Signature

Signature

Free Gift With Our Newsletter

We hate SPAM and promise to keep your email address safe

Top Stories!

To Top