These Low Carb Keto Shrimp Zucchini Boats are grilled for a light, healthy Summer meal that is keto and paleo friendly. Under 200 calories too!
Is it just me or are grilled shrimp just the EPITOME of summer food?
I also have to mention that I am not a “low carb person” but I SO SO SO dig these. Grilled zucchini is also extra summery and then there are these tart bursts of fresh lemon and this herbaciousness (is that a word?) that just gets me not even a little bit mad that there are no carbs here.
Still might make some air fryer roasted potatoes for the side though 😉
Why You’ll Love this Recipe
Do you ever find a recipe for something DELISH that just checks all the boxes off? You know, something that is super healthy but doesn’t lack in flavor or texture, and on top of all that, tastes delicious?! This recipe uses shrimp and zucchini and a bunch of veggies to create an amazing meal that you will LOVE! It’s simple to make, good for you, packed with protein, and is the perfect light summery meal to eat with your family or to serve to guests! It’s also a great, low carb keto meal choice, as are easy low carb keto stir fry and easy middle eastern keto chicken thighs!
Shrimp Zucchini Boats Ingredients
This is one of those recipes that you’ll feel so SO good about enjoying! It’s packed with nutritious proteins and vegetables and seasoned to perfection for a burst of flavor! You won’t be missing the carbs with this satisfying meal. Here’s what you’ll need to make it a reality:
- Olive Oil
- Cayenne Pepper
- Onion, roughly chopped
- Cauliflower Florets, cut into bite sized pieces
- Fresh Lemon Juice
- Fresh Basil, minced
- Fresh shrimp, peeled and deveined
- Lemon Zest
What kind of shrimp works best for Zucchini Shrimp Boats
When cooking up dinner for your crew, it’s fun to get creative with ingredients and spices to bring that flavor out and keep your meals new and exciting! For this recipe, I recommend using fresh shrimp. However, if you only have frozen shrimp, it’ll work great as well. Just be sure to completely thaw it out before cooking!
How to make Shrimp Zucchini Boats
You might think that with a flavorful, unique and tasty recipe, it MUST be difficult to make. NOPE! This recipe is simple to put together as well as being a home run on taste! Here’s how:
Place your grill basket on the BBQ and preheat it on high heat for about 10 minutes.
Prepare the Zucchinis
Slice your zucchinis in half lengthwise and scrape out some of the inside, creating a boat. Be sure to leave some as the zucchini will soften when it’s cooking. Brush the zucchinis with olive oil and sprinkle with salt and some cayenne pepper.
In a large bowl, place the chopped onions and sliced asparagus. Pour on the oil, add the garlic, and season with salt and pepper. Toss the veggies to evenly coat them.
Grill the Veggies
Place the onions and asparagus in the grill basket, lowering the heat to medium-high. Place the zucchinis, cut side down, on the grill next to the basket. Allow the veggies to cook, about 10 minutes, until the veggies are getting charred and grill marks have formed. Flip the zucchinis halfway and stir the veggies at the same time. Once cooked, cover the veggies and set aside.
Rice the Cauliflower
In a large food processor, place the cauliflower and process until it is broken down and resembles rice. Place it in a large microwave-safe bowl and heat in the microwave on high for 5-6 minutes, or until tender.
Grill the Shrimp
Bring the heat of the grill back up to high. Toss the shrimp with oil, honey, pepper and salt, ensuring everything is evenly coated. Cook them until nicely charred.
Dice the onion and asparagus and add them to the riced cauliflower. Toss in remaining olive oil, fresh lemon juice and basil. Season with salt and pepper and scoop the mixture into the zucchinis. Place the shrimp on top and garnish with lemon zest. Serve it up and DEVOUR this shrimp zucchini!
How to Grill Shrimp
Once your shrimp is tossed in the oil, honey, pepper and salt, place them directly onto the grill. You’ll want them to cook until they are nicely charred and opaque. Make sure to flip them halfway through the grilling time. Shrimp never tasted so good!!
For the Zucchini:
- 2 large Zucchini Squashes
- 1 teaspoon Olive Oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cayenne Pepper
For the Cauliflower Rice Salad:
- 1 small Onion Roughly chopped, about 2 cups
- 1 large bunch Asparagus
- 1 tablespoon Olive Oil Plus 1 teaspoon, divided
- 1 teaspoon Garlic Minced
- Salt and Pepper
- 2 cups Cauliflower Florets Cut into bite sized pieces
- 3 tablespoons Fresh Lemon Juice
- 3 tablespoons Fresh Basil Minced
For the Shrimp:
- 1/2 pound Fresh Shrimp Peeled and deveined
- 1 teaspoon Olive Oil
- 1 teaspoon Honey
- 1/2 teaspoon Ground Cayenne Pepper
- Lemon Zest For garnish
- Place a grill basket onto your BBQ and preheat on High heat for about 10 minutes.
- Cut the zucchini in half lengthwise and scoop out some of the inside, making a boat. Be sure to leave some around the edges as the zucchini softens once grilled. Brush the zucchini with the olive oil and sprinkle with salt and cayenne pepper. Set aside.
- In a large bowl, toss the chopped onion and asparagus with the oil, garlic and season with salt and pepper.
- Lower the heat of the grill to medium-high and place the onion and asparagus into the grill basket. Additionally, place the zucchinis, cut-side-down directly onto the grill. Cook the vegetables until nicely charred and good grill marks form, about 10 minutes. Flip the zucchini half way and stir the veggies around. Remove the veggies from the grill and cover and set aside until ready to use.
- While the veggies cook, place the cauliflower into a large food processor and process until broken down into what looks like rice. Place into a large bowl and microwave for 5-6 minutes until tender. You can also steam the cauliflower in the oven if you prefer.
- Bring the heat of the grill back up to high. Toss the shrimp with the oil, honey, pepper and salt, making sure the spices are evenly distributed. Place them on the grill and cook until opaque and nicely charred, about 5 minutes. Flip halfway through.
- Dice the grilled asparagus and onion and add them into the cauliflower rice. Toss with the remaining 1 Tablespoon of olive oil, fresh lemon juice and basil. Season to taste with salt and pepper.
- Scoop the cauliflower mixture into the zucchinis, really packing it in as much as you can and place the shrimp on top. Garnish with fresh lemon zest.
Tips & Notes:
The shrimp are quite spicy so, if you can’t handle a lot of heat, you may want to reduce the amount of cayenne pepper to 1/4 teaspoon.
Recipes written and produced on Food Faith Fitness are for informational purposes only.