Shrimp and Cucumber Boats Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
MethodMain Ingredient


 Cucumber1 Medium
 Seasoning1 Teaspoon
 Lemon juice/Vinegar1 Teaspoon (Leveled)
 Hard boiled egg2
 Shrimps/6 ounce frozen shrimp1 Pint
 Mayonnaise3 Tablespoon
 Lettuce1 Small

Nutrition Facts

Serving size: Complete recipe

Calories 1051 Calories from Fat 506

% Daily Value*

Total Fat 56 g86.6%

Saturated Fat 8.6 g43.1%

Trans Fat 0 g

Cholesterol 1245.1 mg

Sodium 1074.5 mg44.8%

Total Carbohydrates 15 g5.1%

Dietary Fiber 3.1 g12.6%

Sugars 5.4 g

Protein 114 g228.4%

Vitamin A 231% Vitamin C 70.9%

Calcium 36.8% Iron 80.2%

*Based on a 2000 Calorie diet


Cut the cucumber into four 2-inch lengths, then cut these across the centre, scoop out and chop the centre pulp, making a boat shape.
If wished the peel can be entirely removed or scored with a fork giving a 'stripy' effect.
Season the cucumber and sprinkle with lemon juice or vinegar.
Put the cucumber pulp, hard-boiled egg whites and shrimps into a basin.
Mix with mayonnaise.
Pile into the cucumber boats and garnish with the chopped egg yolk.
Serve on a bed of lettuce.