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Garlicky Shrimp Zucchini Boats

Garlicky shrimp zucchini boats filled with plump garlic butter shrimp, chopped zucchini, and melted mozzarella for a low-carb seafood dinner. Bake the boats until the cheese turns golden and the shrimp are curled pink inside each tender shell.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 medium zucchini Halved lengthwise.
Garlic butter shrimp filling
  • 1 lb large shrimp Peeled and deveined.
  • 5 garlic cloves Minced.
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 0.25 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 1 cup mozzarella cheese Shredded.
  • 0.25 cup parmesan Grated (about 1/4 cup).
  • 2 tbsp fresh parsley Chopped.
  • 1 lemon wedges For serving.

Equipment

  • 1 sheet pan
  • 1 skillet

Method
 

Prep and pre-bake the zucchini
  1. Preheat the oven to 400°F and line a sheet pan for easy baking. Keep the oven fully heated before you place the zucchini in so the shells start to soften right away.
  2. Halve the zucchini lengthwise, then scoop out the centers leaving a 1/4-inch shell. Chop the scooped zucchini flesh and set it aside for the filling.
  3. Brush the zucchini shells with olive oil and season with salt and black pepper, then place cut-side up on the sheet pan. Pre-bake for 10 minutes so the boats begin to turn tender.
Cook the garlic butter shrimp and assemble
  1. Melt the butter with olive oil in a skillet over medium-high heat. Add the minced garlic and red pepper flakes and sauté for 30 seconds until fragrant.
  2. Add the shrimp to the skillet and cook about 2 minutes per side until pink. Stir in the chopped zucchini flesh and lemon juice and toss to coat, then season with salt and black pepper.
  3. Fill each zucchini shell with the shrimp mixture and top with shredded mozzarella and grated parmesan. Make sure the filling reaches the top so the cheese melts over the shrimp.
  4. Bake for 8–10 minutes at 400°F until the cheese is melted and the tops look lightly golden. Garnish with chopped parsley and serve immediately with lemon wedges.

Notes

Pro tip: don’t overbake the zucchini boats—start checking at 8 minutes so the shells stay sturdy while the shrimp remain tender. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 375°F oven until warmed through. Freezing isn’t recommended because shrimp texture can turn rubbery. For a dairy-light option, use a part-skim mozzarella and a smaller amount of parmesan or swap in a dairy-free meltable cheese blend if desired.