If you’re looking for an easy shrimp dinner that still feels satisfying, these garlicky shrimp zucchini boats are a great one to try. Juicy shrimp, fresh zucchini, garlic, lemon, and Parmesan make every bite flavorful without a lot of fuss, ready in just 25 minutes.
Why You’ll Love This Recipe
- A lighter, low-carb dinner. Zucchini boats stand in for the usual grain or pasta base.
- Garlicky, bright flavor. Fresh lemon juice and garlic keep every bite lively.
- Ready in 25 minutes. A quick, satisfying meal that doesn’t require much effort.
- Simple ingredients, big flavor. Nothing complicated, just fresh, well-seasoned components.
Ingredients
- 4 large zucchini, halved lengthwise and scooped
- 1 lb shrimp, peeled and deveined
- 3 tbsp olive oil
- 4 garlic cloves, minced
- ¼ tsp red pepper flakes, optional
- Juice of 1 lemon
- ¼ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped
How to Make Garlicky Shrimp Zucchini Boats
1. Prep the zucchini. Preheat the oven to 400°F. Arrange the zucchini halves in a baking dish or on a baking sheet. Season lightly with salt and black pepper.
2. Cook the garlic shrimp. Heat the olive oil in a skillet over medium heat. Add the garlic and red pepper flakes and cook for about 30 seconds.
3. Add the shrimp. Add the shrimp and season with salt and black pepper. Cook for 2 to 3 minutes per side until the shrimp are pink and tender. Stir in the fresh lemon juice.
4. Fill the zucchini boats. Divide the garlicky shrimp evenly among the zucchini boats, spooning some of the flavorful garlic juices over each one.
5. Add Parmesan and bake. Sprinkle the Parmesan over the shrimp zucchini boats. Bake for 12 to 15 minutes until the zucchini is tender and the Parmesan is lightly golden.
6. Garnish and serve. Finish the baked shrimp zucchini boats with fresh parsley and serve warm.
Tips for the Best Shrimp Zucchini Boats
- Scoop the zucchini evenly. This creates enough room for the filling and helps the boats cook evenly.
- Don’t overcook the shrimp in the skillet. They’ll finish cooking slightly in the oven, so 2 to 3 minutes per side is enough.
- Watch the garlic closely. It can burn quickly, so keep the heat moderate during that step.
- Check the zucchini for doneness. It should be tender but still hold its shape, not mushy.
What to Serve with Garlicky Shrimp Zucchini Boats
These boats are light enough to serve with a simple side salad, or pair them with rice or crusty bread if you’d like a heartier meal.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking so they sear properly instead of releasing excess water.
Can I use a different cheese?
Yes, mozzarella or a Parmesan-Romano blend would also work well in place of straight Parmesan.
Can I make these ahead of time?
You can prep the zucchini and cook the shrimp ahead, then assemble and bake fresh when ready to serve.
Garlicky Shrimp Zucchini Boats
Ingredients
Equipment
Method
- Preheat the oven to 400°F. Arrange the zucchini halves in a baking dish or on a baking sheet. Season lightly with salt and black pepper.
- Heat the olive oil in a skillet over medium heat. Add the garlic and red pepper flakes and cook for about 30 seconds.
- Add the shrimp and season with salt and black pepper. Cook for 2 to 3 minutes per side until the shrimp are pink and tender. Stir in the fresh lemon juice.
- Divide the garlicky shrimp evenly among the zucchini boats, spooning some of the flavorful garlic juices over each one.
- Sprinkle the Parmesan over the shrimp zucchini boats. Bake for 12 to 15 minutes until the zucchini is tender and the Parmesan is lightly golden.
- Finish the baked shrimp zucchini boats with fresh parsley and serve warm.