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Garlicky Shrimp Zucchini Boats

Garlicky Shrimp Zucchini Boats

These garlicky shrimp zucchini boats combine juicy shrimp, tender zucchini, fresh garlic, lemon, Parmesan, and parsley for an easy seafood dinner with plenty of flavor. Baked until the zucchini is tender and the cheese is lightly golden, they are simple, fresh, and satisfying.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American, Mediterranean-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large zucchini, halved lengthwise and scooped
  • 1 lb shrimp, peeled and deveined
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/4 tsp red pepper flakes, optional
  • 1 lemon, juiced
  • 1/4 cup Parmesan cheese, grated
  • Salt and black pepper, to taste
  • Fresh parsley, chopped

Equipment

  • Baking dish or baking sheet For baking the zucchini boats
  • large skillet For cooking the garlic shrimp
  • Spoon For scooping the zucchini and filling the boats
  • Tongs or silicone spatula For cooking and transferring the shrimp

Method
 

  1. 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. 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 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. Divide the garlicky shrimp evenly among the zucchini boats, spooning some of the flavorful garlic juices over each one.
  5. 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. Finish the baked shrimp zucchini boats with fresh parsley and serve warm.

Notes

Scoop the zucchini carefully so the shells stay sturdy enough to hold the shrimp filling.
Season the zucchini lightly before filling so the boats are flavorful throughout.
Cook the garlic only briefly so it becomes fragrant without burning.
Cook the shrimp just until pink and tender before transferring them to the zucchini.
Spoon some of the garlic and lemon juices over the shrimp before baking for extra flavor.
Bake only until the zucchini is tender and the Parmesan is lightly golden.
Finish with fresh parsley and serve warm.