Shrimp Cucumber Boats
These Shrimp Cucumber Boats are fresh, crunchy, creamy, and packed with so much flavour. Each cucumber half is filled with fluffy rice, ripe avocado, and paprika-seasoned shrimp before being finished with Kewpie mayo, chili crisp, and a generous sprinkle of Seto Fumi Furikake.
They are essentially a fresh and fun twist on a shrimp rice bowl, with crisp baby cucumbers replacing the traditional bowl. Every bite has a little bit of everything: refreshing cucumber, warm rice, buttery avocado, tender shrimp, creamy mayo, and spicy chili crisp.
An Easy Lunch or Light Dinner
These cucumber boats are perfect when you want something that feels light and refreshing but is still filling enough to serve as a meal. The rice and avocado add plenty of substance, while the seasoned shrimp provide protein and savoury flavour.
They also come together in under 25 minutes, especially when you already have cooked rice in the fridge. This makes them a great option for a quick lunch, an easy weeknight dinner, or a creative way to use leftover rice.
How to Make Cucumber Boats
Baby cucumbers work especially well for this recipe because they are crisp, easy to eat, and have fewer seeds than larger cucumbers.
Slice each cucumber in half lengthwise, then use a small spoon to carefully scoop out the seeds and a small amount of the centre. You only need to create enough space to hold the rice and toppings. Try not to hollow them out too deeply, as the cucumber still needs to be sturdy enough to hold everything.
Once the cucumbers are prepared, gently press the cooked rice into each boat. Slightly sticky rice is the easiest to work with, but jasmine rice works well too.
Paprika-Seasoned Shrimp
The shrimp are simply seasoned with salt, black pepper, and paprika before being cooked in a hot skillet. Since small shrimp cook very quickly, they should only need around one to two minutes per side.
Be careful not to overcook them. The shrimp are ready once they are pink, opaque, and curled into a loose C shape.
The Best Toppings
The toppings are what bring these cucumber boats together.
Kewpie mayonnaise adds a rich and slightly tangy creaminess, while chili crisp brings heat, crunch, and savoury flavour. Seto Fumi Furikake adds even more texture and a delicious combination of sesame, seaweed, and seasoning.
You can adjust the amount of chili crisp depending on how spicy you like your food. For an extra kick, you could also mix a little sriracha into the Kewpie mayo before drizzling it over the cucumber boats.
Tips for the Best Shrimp Cucumber Boats
Make sure to pat the shrimp dry before seasoning them. Removing excess moisture helps the shrimp sear instead of steaming in the pan.
It is also best to assemble the cucumber boats just before serving. The rice, shrimp, and avocado can all be prepared ahead of time, but filling the cucumbers too early may cause them to release moisture and lose some of their crunch.
For the freshest results, keep each component refrigerated separately and assemble everything when you are ready to eat.
Variations
You can easily customize these cucumber boats with your favourite rice bowl ingredients. Try adding sliced green onions, sesame seeds, pickled ginger, shredded carrots, edamame, or thinly sliced jalapeños.
You could also replace the shrimp with cooked salmon, crab, spicy tuna, or tofu. For an even lighter version, use less rice and add extra avocado or edamame.
No matter how you customize them, these Shrimp Cucumber Boats are a quick, colourful, and flavour-packed meal that is especially perfect for warm summer days.
Shrimp Cucumber Boats
Ingredients
- 3 baby cucumbers
- 12 small shrimp peeled and deveined
- 1 tsp olive oil
- 1/2 tsp paprika
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper
- 1 cup cooked jasmine rice
- 1 ripe avocado diced
- 2 tbsp Kewpie mayonnaise
- 1 tbsp chili crisp or to taste
- 2 tsp Seto Fumi Furikake rice seasoning
Instructions
- Pat the shrimp dry using paper towel. Season with the paprika, salt, and black pepper.
- Heat the olive oil in a skillet over medium-high heat.
- Add the shrimp and cook for 1 to 2 minutes per side, or until pink, opaque, and cooked through. Remove from the heat.
- Slice each baby cucumber in half lengthwise.
- Use a small spoon to gently scoop out the seeds and some of the centre of each cucumber, creating six cucumber boats.
- Divide the cooked rice evenly between the cucumber boats, gently pressing it into the hollowed centres.
- Top each cucumber boat with diced avocado and cooked shrimp.
- Drizzle with Kewpie mayonnaise and chili crisp.
- Sprinkle with Seto Fumi Furikake and serve immediately.
