Weight-Loss Shrimp Cucumber Avocado Boats

Serves 2 · 15 min prep · 6 min cook

Ingredients

• 12 oz large shrimp, peeled and deveined
• 2 ripe avocados
• 1 large English cucumber
• 3 tbsp lime juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 2 tbsp red onion, minced
• 1 tbsp jalapeño, seeded and minced
• 1/2 cup cherry tomatoes, quartered

Instructions

1. 1Pat the shrimp completely dry. Toss them in a bowl with olive oil, minced garlic, cumin, chili powder, half the salt, and a squeeze of lime so they are evenly coated.
2. 2Heat a large skillet over medium-high heat until hot. Add the shrimp in a single layer and cook 2 minutes without moving so they pick up color.
3. 3Flip each shrimp and cook 1 to 2 minutes more until opaque, curled, and just cooked through. Transfer to a plate and squeeze a little more lime over them while hot.
4. 4Halve the avocados lengthwise, remove the pits, and carefully scoop a bit of flesh from each half to deepen the well, reserving the scooped avocado.
5. 5Cut the cucumber into four long planks or thick boats by slicing lengthwise and scooping a shallow channel with a spoon; pat dry so the filling stays put.
6. 6In a mixing bowl mash the reserved avocado with remaining lime juice, salt, minced red onion, jalapeño, and half the cilantro until chunky.
7. 7Fold the warm shrimp and quartered cherry tomatoes into the avocado mixture so the shrimp stay whole and the tomatoes release a little juice.
8. 8Spoon the shrimp salad generously into the avocado halves and cucumber boats, mounding it high.
9. 9Finish with the remaining cilantro and an extra grind of black pepper. Serve at once on a chilled plate for a light, satisfying midday plate.
10. 10These boats travel well for a Labor Day picnic if packed with ice packs and assembled just before eating so the avocado stays bright.