About the Recipe
Shrimp Zucchini Boats
7 oz shrimp ( peeled and deveined)
1 tsp coconut oil
2 tbsp white onion diced
2 zucchini medium sized
2 tbsp canned diced tomatoes
2 tsp minced garlic cloves
½ tsp salt
1/2 tsp lemon zest
freshly chopped basil
2 tsp jalapeño minced (optional)
In a large bowl filled with cold water, soak zucchini for 20 minutes. Drain and rinse.
Bring a large pot of water to a boil. Add zucchini to boiling water and once the water begins to boil again, set aside to cool.
Trim off the ends of the zucchini and cut in half lengthwise. Scoop out the insides without cutting the skin, leaving a ¼-inch thick wall on all sides.
Preheat oven to 450 degrees F.
Chop shrimp into pea-sized pieces. Add to a large bowl with garlic, basil, salt, 1/2 tsp coconut oil, white onion, diced tomatoes, lemon zest, and jalapeno.
Grease a shallow baking pan with 1/4 tsp coconut oil. Add the zucchini boats to the pan and brush them with the remaining 1/4 tsp coconut oil.
Stuff zucchini with shrimp mixture until heaping.
Bake for 7 to 8 minutes.
Remove from oven and rest 5 minutes before serving.