These shrimp and avocado-stuffed cucumber boats are fresh and healthy for summertime, and fun to eat with your hands! 215 calories and 4 Weight Watchers Freestyle SP
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!
Cumin Orange Shrimp-Stuffed Cucumber Boats
Ingredients
- 2 English cucumbers
- 1 teaspoon olive oil
- 3/4 pound raw shrimp peeled & roughly chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 red bell pepper diced
- 1/2 avocado chopped
The Dressing:
- 2 tablespoons fresh orange juice
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
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.
- 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.
The Dressing:
- Whisk together the orange juice, olive oil cumin, salt and pepper.
Notes
Nutrition
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.
Ashley
I was looking for a new recipe use up a bunch of cucumbers from my garden and stumbled upon this one. It’s so good! The shrimp is packed with flavor. I’ll definitely be making these again.
Kristen Hess
These look delish and healthy!
Becky @ Project Domestication
My CSA’s cukes should be ready soon. I’m totally excited to try these. Yay for healthy dishes in the summer. 🙂
Erin@WellPlated
So true about stuffing things in the summertime! I have a turkey sausage stuffed zucchini that I make regularly, but I’ve never thought to do shrimp. That needs to change!
Melanie
I love everything about this. We go picnicking at a local vineyard where you can bring your own snacks. This will be making an appearance in my basket soon!
Angie | Big Bear's Wife
The pictures alone scream summer time to me! I’m the same way! Once summer gets here I’m best buds with the grill and with any type of cold food!
Amanda @ The Kitcheneer
Ooooo yum! These look crisp and cool and packed with one of my favorite proteins! Shrimp!
Liren
This is perfect for entertaining, Dara! I just love how fresh and perfect this is for summer!
Ginny McMeans
I love stuffing veggies too. I have never stuffed cukes before and I can’t believe it! This looks so refreshing and delicious.
Rose | The Clean Dish
These stuffed cucumbers are amazing!! What a terrific flavor combination. I agree with you; summer time makes me want to stuff veggies (and fruit sometimes) – I totally get it! Also, I love #EatSeasonal. Checking out your friends site now!
The Food Hunter
I’m allergic to shrimp if not I would be all over this recipe!
Lora @cakeduchess
I’m all about easting seasonal. That was just normal for me growing up in an Italian family and living in Italy. And even now when we go to Italy in the summers, what’s there in season, is what we cook and bake with. What a fresh and light summer recipe, Dara!
foodwanderings
I completely get it about your relationship with your oven in warmer months, Dara. These cucumber boats looks so refreshing and delicious.
becky
I couldn’t agree more… healthy things stuffed in other healthy things for the win especially in bathing suit season 🙂 Everett is taking swim lessons this summer so there’s no escaping the pool.
Martha @ A Family Feast
I love this time of year with all of the fresh, seasonal produce! This look delicious Dara!
Liz @ Floating Kitchen
Let’s stuff ALL THE THINGS! And eat with out hands too. Yeah for summer! I love these healthy bites. They look perfect for a nice light lunch!
KalynsKitchen
Oh yes, please. This looks fantastic for a hot summer day. And I love those small cucumbers that are so good in the summer.