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Shrimp Taco Zucchini Boats 🔥
Heading into August and the beginning of harvest season, we’re receiving a ton of requests for more zucchini recipes here at the CFC HQ.
I adore stuffed zucchini throughout the Summer! Add in taco seasoned *anything* – it’s a total winner at our house!
These shrimp taco-stuffed zucchini are perfectly seasoned, then sprinkled with cheese and baked until hot and melty.
Shrimp Taco Zucchini Boats would also be fantastic finished on the grill rather than heating up your oven. Just be sure to cook your shrimp on the stovetop, then add your cooked shrimp mixture into the zucchini and throw them on your grill to heat through and melt the cheese.
🍋 ALWAYS use freshly-squeezed lime juice from an actual fresh lime. Bottled lime juice from the store will give your recipes a strange metallic or overly acidic taste.
Want to get the most juice possible from each of your fresh limes? Of course, we do!
Here’s a quick trick:
On your counter or a cutting board, press and roll the lime back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
- 2 medium-large zucchini
- 2 Tbsps olive oil or avocado oil, divided
- 1 lb medium raw shrimp, peeled and deveined
- 1 tsp chili powder
- 2 tsps ground coriander
- 2 tsps smoked paprika
- juice and zest of 1 large fresh lime
- 3 Tbsps tomato paste
- 1 cup black beans, rinsed and drained if using canned
- sea salt and freshly ground black pepper to taste
- 1 cup shredded mozzarella, or Colby Jack cheese
- freshly chopped cilantro leaves or chopped green onions, for garnish
Preheat your oven to 350 degrees f.
To prep the zucchini, use a chef’s knife and carefully cut them in half lengthwise.
Next, use an ice cream scoop or a large spoon to scoop out the insides and reserve to use later.
Lay your carved zucchini boats, cut side up, in a large baking dish or pan. Drizzle or spray with a tiny bit of oil and season with sea salt and pepper. Bake in your preheated oven for 10-12 minutes or until slightly tender.
Meanwhile, heat the remaining oil in a large skillet over medium heat.
Add in the shrimp in a single layer and sprinkle with all the seasonings.
Cook until pink and opaque, about 3-4 minutes.
Stir in your lime juice plus zest, remaining zucchini flesh, tomato paste, and beans. Cook for a couple of minutes more while stirring occasionally, then season with a pinch of sea salt and pepper.
Remove your zucchini from the oven, pat dry any excess moisture, then fill them up with your shrimp mixture using a large spoon. Top with your freshly grated cheese then return to the hot oven.
Bake just until your cheese is nicely melted, about 10 minutes more.
Garnish with fresh cilantro and enjoy!