These shrimp and cucumber boats would be great as an appetizer or for a meal. Light and refreshing with a variety of flavors and textures these boats are sure to provide the right mix for any palette!
The vinaigrette and the shrimp filling can be thrown together ahead of time. However, don’t fill the cucumber until right before serving this dish. If the ingredients sit in the cucumber boat too long, the dish will become watery.
This is a perfect recipe to save for summer when cucumber are fresh and abundant.
- 3 medium cucumbers
- 2-3 tsp. olive oil
- Salt and pepper (to taste)
- ½- ¾ lb. shrimp, cooked and roughly chopped
- ½ a roasted red pepper, diced (may substitute with fresh cut pepper if preferred)
- ½ cup black beans, rinsed and drained
- Small bunch of fresh parsley, roughly chopped (may substitute cilantro if preferred)
- 2 tbsp. orange juice, freshly squeezed
- ¼ tsp. orange zest
- ½ tsp. cumin
- 2 tbsp. olive oil
- Salt & pepper (to taste)
- In a small bowl whisk together orange juice, orange zest, cumin and olive oil; season with salt and pepper to taste.
- Cut all three cucumbers in half then cut each segment in half lengthwise to form a total of 12 cucumber halves. Using a spoon hollow out the center of each to form a shallow cavity or boat.
- Drizzle with olive oil, use your fingers to rub it all over and then season with salt and pepper.
- In a bowl combine shrimp, diced red pepper and black beans. Add the vinaigrette and toss gently to coat.
- Fill each boat, sprinkle with parsley and chill for 15 minutes.
- Serve & enjoy.
Make sure you check out my other easy recipes in my recipe index!
Latest posts by Ashley @HowtoHaveitAll (see all)
- Creamy Mushroom Soup Recipe - March 14, 2016
- How to Make Grilled Paninis - February 29, 2016
- Quinoa Porridge with Blueberries & Pecans Recipe - February 13, 2016