I recall a breezy summer evening, standing in my small garden, thinking about what I should make for dinner, wishing that I could come up with something creative that I hadn’t cooked before. My zucchini plants were thriving; it was as if they were begging to be eaten. And what goes better with fresh garden vegetables, than some fresh seafood. My mind immediately went to something that would bring out the zucchini’s subtle flavors while also making my love of shrimp take center stage. So, with a little thinking, some experimenting, and some taste-testing, I came up with this delicious Shrimp & Zucchini Noodles Stuffed Zucchini recipe that’s sure to become a new favorite.
This recipe has become a staple in my home because it's quick, easy, and packed with nutrients. It’s perfect for a weeknight meal or a light lunch. The combination of savory shrimp, tender zucchini noodles, and aromatic garlic is simply irresistible. The zesty lemon juice and fresh parsley brighten up the dish, making it a delightful culinary experience. What I especially love about this recipe, is the ability to swap items out if you're dealing with allergies, or other dietary restrictions.
It’s also one of those recipes that feels fancy enough for guests but is simple enough to whip up on a busy day. Plus, it’s a fantastic way to sneak in some extra veggies, especially if you have picky eaters at home. And I get it! I, myself, am a picky eater. This recipe is low-carb, gluten-free, and packed with protein, making it a guilt-free indulgence. Ready to dive in? Let’s get cooking!
Required Equipments
- Large Skillet
- Vegetable Spiralizer or Mandoline
- Mixing Bowls
- Cutting Board
- Chef's Knife
Shrimp and Zucchini Noodles Stuffed Zucchini: Frequently Asked Questions
Shrimp and Zucchini Noodles Stuffed Zucchini
Transform zucchini into a delightful meal with Shrimp & Zucchini Noodles Stuffed Zucchini. This low-carb, gluten-free recipe combines fresh zucchini, succulent shrimp, and fragrant garlic for a healthy and delicious dish that's easy to make and perfect for any occasion.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Zucchini: Carefully slice the zucchini in half lengthwise. Scoop out the flesh, leaving about a 1/4-inch border to create a 'boat'. Set the zucchini shells aside.
- Make Zucchini Noodles: If you're spiralizing your own noodles, go for it now! If not, grab those pre-made ones. If you're using a mandoline, carefully slice the zucchini into thin strips, mimicking noodles.
- Cook the Shrimp: In a skillet over medium heat, add a tablespoon of olive oil. Once it's shimmering, toss in the shrimp. Cook for about 2-3 minutes per side, until they turn pink and opaque. Don't overcook them, or they'll get rubbery – no one wants that!
- Sauté Aromatics: Remove the shrimp from the skillet and set aside. Add the minced garlic and red pepper flakes to the same skillet. Sauté for about 30 seconds, until fragrant. Watch closely so the garlic doesn't burn. Burnt garlic is a kitchen tragedy!
- Combine Everything: Add the zucchini noodles to the skillet with the garlic and red pepper flakes. Sauté for about 3-5 minutes, until the noodles are tender-crisp. Return the cooked shrimp to the skillet.
- Add Flavor Boosters: Stir in the lemon juice, chopped fresh parsley, salt, and black pepper. Toss everything together until well combined. Taste and adjust seasoning as needed. This is where you can really make it your own!
- Stuff the Zucchini: Spoon the shrimp and zucchini noodle mixture into the zucchini boats. Pack them generously!
- Bake (Optional): If you want a warmer, softer zucchini, place the stuffed zucchini boats in a baking dish. Bake in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through.
- Serve and Enjoy: Garnish with extra fresh parsley and a lemon wedge. Serve immediately. Bask in the glory of your delicious and healthy creation!
📝 Notes
🍎 Nutrition
Calories: 250 kcal
Protein: 20g
Fat: 12g
Carbohydrates: 15g
Fiber: 4g
Calcium: 80mg
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