Creamy Keto Garlic Shrimp Zucchini Boats (Paleo-Friendly)
This keto garlic shrimp zucchini boats recipe is a delicious, low-carb, and paleo-friendly dinner option that combines succulent shrimp with creamy avocado, crunchy almonds, and tender zucchini. Ideal for those following a ketogenic or paleo diet, this dish offers a rich array of flavors and textures that are sure to impress your guests.
Allergens
Shellfish (shrimp)
Ingredients
- 4 large zucchinis 1 lb large shrimp, peeled and deveined 2 ripe avocados 1/2 cup freshly chopped cilantro 1/4 cup slivered almonds, toasted 6 cloves garlic, minced 3 tbsp olive oil Salt and pepper, to taste Optional: cherry tomatoes for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Slice zucchinis in half lengthwise and use a spoon to remove the flesh, leaving a boat shaped shell. Season with salt and pepper.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add shrimp to the skillet and cook until pink and no longer opaque, about 2 3 minutes. Set aside.
- In a separate bowl, mash avocados with cilantro and season with salt and pepper.
- Fill each zucchini boat with the mashed avocado mixture, then top with cooked shrimp and toasted almonds.
- Bake for 15 20 minutes or until zucchini is tender. Garnish with cherry tomatoes if desired.
Chef’s Insight
The perfect balance of flavors and textures make this dish a standout for any paleo-friendly meal.
Notes
Be sure to use ripe avocados for the creamiest texture.