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  • Lauren

Shrimp Zucchini Boats

These give dream boat a whole new meaning! Impress your family or your friends with this simple and delicious recipe. My daughter was even amused when I was preparing, highly interested in the notion I was making boats out of the zucchini :)

Makes 4

2 zucchinis

12 large shrimp

1/2- 3/4 cup quinoa salad (see below)

1/4 tsp cumin

1/4 tsp paprika

1/2 tsp salt

1/2 Tbs extra virgin olive oil

Chopped cilantro for garnish

Preheat oven to 350. Slice zucchinis in half lengthwise and scoop out some of the inside creating a boat. Be sure to leave some flesh as it will soften when cooked. Load with your quinoa salad and place in oven for ~12 minutes.

Peel and devein shrimp (or buy already prepped-I use Trader Joe's) rinse and pat dry. In a small bowl, spritz shrimp with pure extra virgin olive oil or pure avocado oil. You can buy in a can or use mister which limits oil use and hello! just makes life easier! Sprinkle in cumin, paprika and salt, toss with hands to evenly coat.

Warm 1/2 Tbs oil (or use a spritz or 2) in large non-stick skillet over medium-high heat. I'm loving these and add your shrimp. Cook for ~2 minutes each side until no longer pink.

Place shrimp on top of your boats, garnish with cilantro and serve!

Quinoa Salad

This is great on its own, as a side dish and with these boats! Filled with fiber and protein, I always feel extra healthy when I eat quinoa-lol. I prepared the quinoa yesterday, making tonight's dinner prep even easier!

Serves 6

1 cup dry quinoa prepared per package instructions. (I used homemade chicken broth which added great flavor)

3/4 cup chopped cucumbers

1 cup rinsed and drained chickpeas

2 Tbs extra virgin olive oil

2 Tbs chopped cilantro

Salt to taste (pink or sea salt)

Once quinoa is prepared, in medium bowl stir in remaining ingredients to combine and evenly coat with oil.

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