These Low-Carb Keto Shrimp Zucchini Boats On The Grill are a light, healthy summer meal that is keto and paleo-friendly.
Is it just us, or are grilled shrimp the epitome of summer foods? Refreshing, light, and healthy, they just work so well in a variety of recipes as a great way to add some protein. And these little zucchini boats, stuffed with a flavor-packed cauliflower rice salad, then topped with shrimp and zingy lemon zest, are bound to be an absolute hit on your summer dinner party menu! When entertaining, you’ll really want something that steals the show, and although this recipe requires a little effort, we promise it will be worth it. Your guests will be totally impressed!
The best part about these zucchini boats is that they are super healthy to boot. Paleo, keto, gluten-free, and fairly low in calories, they are well suited to a variety of dietary needs and certainly don’t taste like diet food. And since the zucchini is grilled, we happen to think they’d be the perfect side dish—or even main event—at your next summer barbecue.
Are Low-Carb Keto Shrimp Zucchini Boats Healthy?
If healthy is what you’re after, these low-carb keto shrimp zucchini boats deliver. They are full of nutritious ingredients that align well with keto, paleo, and low-carb diets. Zucchini contains fiber, vitamins A and C, and potassium, while shrimp offers lean protein, essential amino acids, and minerals like selenium and iodine. The additions of asparagus and cauliflower boost the dish’s nutritional profile even more, offering fiber and antioxidants. These ingredients are all relatively low in calories, making for a delightfully light dish overall.
Variations galore!
What’s great about this recipe is that you can tweak it in so many delicious ways. For example, instead of adding asparagus to the cauliflower rice, you could try green peas, chopped grilled peppers, or even sun-dried tomatoes from a jar. Adding freshly chopped spices to the cauliflower rice is also a great idea. Try parsley, chives, dill, mint, or a combination of different spices. If you’re not a fan of shrimp, grilled chicken or turkey would also work. For a vegan/vegetarian version, top the boats with sautéed oyster mushrooms instead.
How to Make Ahead and Store
You can make the filling and grill the zucchini boats ahead of time. Store them separately in the fridge, then assemble when you’re ready to serve. Leftovers can be stored in the fridge for up to 2 days. No need to reheat. The dish is also great cold.
Serving Suggestions
These low-carb shrimp and zucchini boats are a must-try for your summer recipe rotation. Want some other fair-weather fare to please a crowd? Try this Shrimp And Avocado Salad With Watermelon or this Watermelon Feta Salad With Cajun Shrimp. A summer gathering wouldn’t be complete without a refreshing drink. Can’t get enough of watermelon? This Watermelon Sangria is bright, zingy, and will instantly cool you down.
Recipe
Ingredients
For the Zucchini:
- 2 large zucchini
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
For the Cauliflower Rice Salad:
- 1 small onion roughly chopped, about 2 cups
- 1 large bunch asparagus woody ends removed
- 1 tablespoon + 1 teaspoon olive oil divided
- 1 teaspoon garlic minced
- Salt and pepper to taste
- 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 cayenne pepper
- lemon zest for garnish
Instructions
- Place a grill basket on 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 and 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 zucchini, cut sides down, directly onto the grill. Cook the vegetables until nicely charred and grill marks form, about 10 minutes. Flip the zucchini halfway and stir the veggies around. Remove the veggies from the grill, 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.
To Serve:
- Dice the grilled asparagus and onion and add them into the cauliflower rice. Toss with the remaining 1 teaspoon of olive oil, fresh lemon juice, and basil. Season to taste with salt and pepper.
- Scoop the cauliflower mixture into the zucchini boats, really packing it in as much as you can and place the shrimp on top. Garnish with fresh lemon zest.
- Enjoy!
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.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment