Boat Shrimp
Transform a humble zucchini into a show-stopping main dish with this "Boat Shrimp" recipe! Perfectly hollowed-out zucchini halves serve as edible boats, brimming with a savory, protein-packed shrimp filling. The stuffing, a tantalizing mix of succulent shrimp, sautéed zucchini flesh, garlic, lemon juice, and a touch of smoky paprika, is bound together with Parmesan and golden bread crumbs for a satisfying crunch. Baked to tender perfection, these zucchini boats promise a blend of vibrant flavors and textures, all in just 45 minutes. Ideal for weeknight dinners or festive gatherings, this low-carb, gluten-friendly meal is as nutritious as it is delicious. Garnish with fresh parsley, pair with a simple side salad, and let your taste buds set sail!
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Recipe Information
Ingredients
- 3 pieces large zucchini
- 500 grams shrimp (peeled and deveined)
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
- 50 grams grated Parmesan cheese
- 50 grams bread crumbs
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini in half lengthwise and use a spoon to scoop out the center, creating hollow 'boats'. Set the scooped-out zucchini flesh aside.
Lightly brush the zucchini boats with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Place them on a baking sheet and bake for 10 minutes to soften slightly.
Chop the reserved zucchini flesh into small pieces. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the shrimp to the skillet and cook for 3-4 minutes, until pink and opaque. Remove the shrimp from the skillet and chop them into bite-sized pieces.
In the same skillet, add the chopped zucchini flesh, lemon juice, paprika, salt, pepper, and parsley. Cook for 3-4 minutes, stirring frequently.
Remove the skillet from heat and mix in the chopped shrimp, bread crumbs, and Parmesan cheese.
Stuff the zucchini boats with the shrimp mixture, pressing it down gently to fill each boat completely.
Bake the stuffed zucchini boats in the oven at 375°F (190°C) for 15 minutes, or until the tops are golden and the filling is heated through.
Remove from the oven, garnish with additional parsley if desired, and serve warm.
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 1043 mg | 45% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.7 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 249 mg | 19% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 777 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
