Garlicky Shrimp Zucchini Boats Recipe: Fresh and Flavorful!

Shrimp Zucchini Boats with succulent pieces of shrimp and artichokes topped with parmesan cheese are a delicious low-carb way to enjoy zucchini!

If you have more zucchini than you know what to do with and have already made plenty of zucchini bread and parmesan zucchini fries, it’s time to try shrimp zucchini boats! This simple recipe uses shrimp, marinated artichoke hearts, garlic, and parmesan cheese. The result is a healthy, flavorful, low-carb, and protein-packed meal.

Garlicky shrimp zucchini boats pair well with a light side salad or some steamed vegetables. You can also serve them with a slice of crusty bread to soak up the delicious sauce. For a low-carb option, try serving with cauliflower rice.

Garlicky Shrimp Zucchini Boats Recipe

I love the combination of shrimp and zucchini too! These Garlicky Shrimp and Zucchini Boats are my go-to recipe. I've made them twice this month, and my family can't get enough of them. My kids go crazy for these stuffed zucchini boats!

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 197 kcal

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
• 1 cup shredded Mozzarella
• 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

Instructions

 

• Preheat your oven to 350°F. Prepare a baking dish and set it aside.
• Hollow out the insides of the zucchini and save them for later.
• Place the zucchini boats in the baking dish and drizzle with olive oil. Season with salt, pepper, and sprinkle thyme leaves on top. Bake for about 20 minutes, until tender.
• In a large skillet over medium heat, melt the butter. Add the shrimp, season with salt and pepper, and cook until pink and cooked through, about 3 to 4 minutes.
• Remove the shrimp from the heat and let cool. Chop into bite-size pieces.
• Return the shrimp to the skillet. Stir in the reserved zucchini insides, tomatoes, and garlic. Cook until fragrant, about 1 minute.
• Add the heavy cream, Parmesan, and lemon juice. Cook until slightly reduced, about 3 minutes.
• Scoop the shrimp mixture into the zucchini boats, then top with shredded mozzarella.
• Bake until the cheese is bubbly, about 10 minutes.
• Garnish with more Parmesan and freshly chopped parsley. Serve and enjoy!

Notes

• Use a melon baller to hollow out the zucchini; it makes the process quicker and easier.
• Add a pinch of red pepper flakes to the shrimp mixture while cooking for an extra flavour.
• Substitute the heavy cream with coconut milk if you prefer a lower-carb option.

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Nutrition Facts:

How Do I Prevent The Zucchini Boats From Getting Soggy?

To Prevent The Zucchini Boats From Getting Soggy, Make Sure To Pre-Bake Them For About 20 Minutes Until They Are Just Tender. This Will Help Remove Excess Moisture. Also, Avoid Overfilling The Boats With The Shrimp Mixture To Keep Them From Becoming Watery.

Can I Make This Recipe Ahead Of Time?

Yes, You Can Make This Recipe Ahead Of Time. Prepare The Zucchini Boats And The Shrimp Mixture Separately. Store Them In The Refrigerator For Up To 24 Hours. When Ready To Serve, Assemble The Boats, Add The Mozzarella, And Bake Until The Cheese Is Bubbly.