Garlicky Shrimp Zucchini Boats Recipe

Introduction

These Garlicky Shrimp Zucchini Boats are a delightful, low-carb meal bursting with fresh flavors. Tender zucchini halves filled with a creamy shrimp mixture, melted cheese, and aromatic herbs make for a healthy and satisfying dinner the whole family will love.

Ingredients

• 4 large zucchini, cut in half lengthwise
• 3/4 lb. large shrimp, peeled and deveined
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Juice of 1/2 lemon
• 1 tbsp extra-virgin olive oil
• 1 tsp thyme leaves
• 2 tbsp butter
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• Freshly chopped parsley, for garnish
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare a baking dish.
2. Step 2: Hollow out the insides of the zucchini halves carefully and set the scooped flesh aside for later use.
3. Step 3: Place the zucchini boats in the baking dish, drizzle with olive oil, season with salt, pepper, and sprinkle thyme leaves on top. Bake for about 20 minutes until tender.
4. Step 4: While the zucchini bakes, melt the butter in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook for 3 to 4 minutes until the shrimp turn pink and are cooked through.
5. Step 5: Remove the shrimp from heat, let cool slightly, then chop into bite-size pieces.
6. Step 6: Return the chopped shrimp to the skillet. Stir in the reserved zucchini flesh, chopped tomatoes, and minced garlic. Cook for about 1 minute until fragrant.
7. Step 7: Add the heavy cream, grated Parmesan, and lemon juice to the skillet. Cook for an additional 3 minutes until the sauce has slightly reduced.
8. Step 8: Spoon the shrimp mixture evenly into the zucchini boats and top each with shredded mozzarella cheese.
9. Step 9: Bake the filled zucchini boats for about 10 minutes or until the cheese is bubbly and golden.
10. Step 10: Garnish with extra Parmesan and freshly chopped parsley before serving. Enjoy your garlicky shrimp zucchini boats!

Tips & Variations

• For extra flavor, add a pinch of crushed red pepper flakes to the shrimp mixture for a subtle heat.
• Substitute mozzarella with Monterey Jack or provolone cheese for a different cheesy twist.
• Use cherry tomatoes if you prefer a sweeter, juicier filling.
• Make it dairy-free by replacing heavy cream with coconut cream and omitting the cheeses.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, taking care not to overcook the shrimp to prevent toughness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat dry before cooking to prevent extra moisture in the filling.

What can I use if I don’t have heavy cream?

You can substitute heavy cream with half-and-half or whole milk mixed with a little butter for richness, though the sauce will be slightly lighter.