Shrimp Stuffed Cucumber Boats
These shrimp and avocado-stuffed cucumber boats are fresh and healthy for summertime, and fun to eat with your hands!
Servings: 4 Servings
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.
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.
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