Keto Shrimp Cucumber Avocado Boats

Serves 2 · 10 min prep · 8 min cook

Ingredients

• 12 oz large shrimp peeled and deveined
• 2 English cucumbers
• 2 ripe avocados
• 1.5 tbsp olive oil
• 1 tsp garlic powder
• 3/4 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp lime juice
• 2 tbsp fresh cilantro chopped
• 1/4 tsp red pepper flakes

Instructions

1. 1Pat the shrimp completely dry so they sear instead of steam. Toss them in a bowl with olive oil, garlic powder, smoked paprika, salt, pepper, and red pepper flakes.
2. 2Heat a medium nonstick skillet over medium-high heat until hot. Add the seasoned shrimp in a single layer and cook 2 minutes per side until pink, curled, and lightly charred at the edges.
3. 3Squeeze half the lime juice over the hot shrimp, toss once, then transfer to a plate to cool slightly so they do not wilt the cucumber.
4. 4Trim the ends of the cucumbers and halve them lengthwise. Use a small spoon to scoop out the seedy centers, creating sturdy boat shapes; lightly salt the hollows and blot any moisture.
5. 5Halve the avocados, remove the pits, and scoop the flesh into a bowl. Mash roughly with the remaining lime juice, salt, and most of the cilantro until chunky-creamy.
6. 6Spoon the avocado mash evenly into each cucumber boat, pressing it gently so it stays put.
7. 7Nestle the warm shrimp on top of the avocado layer, dividing them evenly among the four boats.
8. 8Finish with the last of the cilantro and an extra dusting of smoked paprika. Serve immediately as a cool, high-protein keto lunch that needs no bread or rice.
9. 9If packing for work, keep shrimp separate and assemble just before eating so the cucumber stays crisp.