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!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

In the same skillet, add the chopped zucchini flesh, lemon juice, paprika, salt, pepper, and parsley. Cook for 3-4 minutes, stirring frequently.

Step 7

Remove the skillet from heat and mix in the chopped shrimp, bread crumbs, and Parmesan cheese.

Step 8

Stuff the zucchini boats with the shrimp mixture, pressing it down gently to fill each boat completely.

Step 9

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.

Step 10

Remove from the oven, garnish with additional parsley if desired, and serve warm.

Nutrition Facts

Serving size	1658 grams (1658.0g)

Amount per serving	% Daily Value*
Calories	1463

Total Fat 68.40g	88%
Saturated Fat 18.90g	95%
Polyunsaturated Fat 4.00g
Cholesterol 1027mg	342%
Sodium 4593mg	200%
Total Carbohydrate 74.30g	27%
Dietary Fiber 14.60g	52%
Total Sugars 29.20g
Protein 159.80g	320%

Vitamin D 894IU	4471%
Calcium 1049mg	81%
Iron 10mg	53%
Potassium 4092mg	87%

*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.

Source of Calories

Fat: 39.7%

Protein: 41.2%

Carbs: 19.1%