I don’t know what it is about summertime, but it always inspires me to start stuffing things, like tomatoes stuffed with quinoa and hummus, zucchini stuffed with Greek rice and zucchini rolled with goat cheese and roasted peppers. 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, 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. I first thought of spooning the stuffing into small cucumber cups for an easy appetizer, which would be an easy variation for summer entertaining, but I really wanted a dish that I could serve to my family at dinnertime. So, out came the cucumber boats!
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. While you might be tempted to eat these with a knife and fork, they’re even easier (and more fun!) to eat with your hands. The kids will love that, too!
#EatSeasonal is the brainchild of my friend Becky of The Vintage Mixer, who has pulled together a group of bloggers to post seasonal recipes each month, using her produce guide as inspiration. Be sure to check for these seasonal fruits and vegetables at your local farmers’ markets and grocery stores.
There’s a fantastic variety of recipes, some sweet and some savory, as you can see in the collage below, all inspired by produce that is fresh and seasonal in June. Be sure to click on the links to check out the recipes. For more seasonal recipe inspiration, follow the #EatSeasonal hashtag on Instagram.
Blueberry Mint Gin Cocktail by Vintage Mixer
Bourbon-Cherry and Almond Dutch Baby by Floating Kitchen
Breakfast Strawberry Shortcakes by Completely Delicious
Strawberry and Mango Kale Salad by Project Domestication
Spinach Salad with Grilled Strawberries, Asparagus & Walnuts by Simple Bites
Blueberry Greek Yogurt Waffles by The Lemon Bowl
Rhubarb Crumb Bars by Bless This Mess
Chocolate Cherry Cake with Chocolate Oat Streusel by Climbing Grier Mountain
Mini Lavender Pavlovas with Summer Berries by Cafe Johnsonia
Super Summer Detox Salad by Well Plated
Blueberry, Feta and Honey-Caramelized Onion Naan Pizza by Kitchen Confidante
Blueberry Buckle by Foodie Crush
- 2 English cucumbers
- 1 tsp olive oil
- ¾ lb. raw shrimp, peeled & roughly chopped
- ¼ tsp salt
- ¼ tsp ground pepper
- ½ red bell pepper, diced
- ½ avocado, chopped
- 2 tbsp fresh orange juice
- 2 tbsp olive oil
- ½ tsp ground cumin
- ⅛ tsp salt
- ⅛ tsp ground pepper
- 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.
- Heat the olive oil in a large nonstick skillet set over medium heat. Cook until the shrimp is just cooked through, stirring occasionally, 2 to 3 minutes. Season with the salt and pepper.
- 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.
- Whisk together the orange juice, olive oil cumin, salt and pepper.
Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!