Garlicky Shrimp Zucchini Boats

Garlicky Shrimp Zucchini Boats

from delish.com
Low sugar
60 min
4 servings
398 kcal / serving

If you're looking for the easiest low-carb dinner, these garlicky shrimp zucchini boats will be your new summer go-to.

Ingredients

  • 4 largezucchini, halved lengthwise
  • 1 tbsp.extra-virgin olive oil
  • 1 tsp.fresh thyme leaves
  • 2 tbsp.butter
  • ¾ lb.large shrimp, peeled and deveined
  • 2tomatoes, chopped
  • 3 clovesgarlic, minced
  • ¼ c.heavy cream
  • ¼ c.freshly grated parmesan
  • ½juice of
  • 1 c.shredded mozzarella
  • freshly chopped parsley, for garnish (optional)

Directions

  1. 1

    Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides with a small spoon, leaving a ¼”-thick border intact. Chop zucchini pulp and set aside.

  2. 2

    Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme on top. Bake until tender, about 20 minutes. 

  3. 3

    In a large skillet over medium heat, melt butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes. Remove from heat, let cool, then chop into bite-size pieces. 

  4. 4

    Return skillet to medium heat and melt remaining 1 tablespoon butter. Add reserved zucchini pulp, tomatoes, and garlic, season with salt and pepper, and cook until fragrant, 1 minute more. Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes. Remove from heat and fold in cooked shrimp.

  5. 5

    Garnish with more Parmesan and parsley, if desired, before serving.