Description
High-protein shrimp cucumber boats made with creamy Greek yogurt sauce, avocado, rice, and crispy shrimp. Perfect as a light snack, appetizer, or post-workout meal.
Ingredients
Scale
22 medium shrimp (Kirkland brand, 23g protein per 8)
1 tbsp extra virgin olive oil
2 tsp paprika
2 tsp garlic powder
2 tsp oregano or Italian seasoning
1 tsp salt
1 cup plain Greek yogurt
2 tbsp sriracha
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1 large cucumber
1–1.5 cups cooked jasmine or sushi rice
1 avocado, thinly sliced
Fresh jalapeño slices (optional)
Instructions
- Cook the shrimp: Season shrimp with olive oil and spices. Cook on medium-high heat for 2–3 minutes per side until pink and crispy.
- Make the sauce: Stir together Greek yogurt, sriracha, paprika, garlic powder, and salt. Transfer to a ziplock bag and snip the corner for drizzling.
- Prep cucumbers: Halve and core cucumbers using a spoon, leaving a thin shell.
- Assemble boats: Layer rice, avocado, cooked shrimp, and jalapeño slices. Drizzle with yogurt sauce and serve fresh.
Notes
Customize the spice level by adjusting sriracha. Swap rice with quinoa or cauliflower rice for lower carbs. Best served immediately for crunch.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 boat
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 150mg