Cilantro Lime Shrimp Zucchini Boats
Recipe - Eagan
Cilantro Lime Shrimp Zucchini Boats
Prep Time20 Minutes
Servings4
Cook Time25 Minutes
Ingredients
3-4 medium zucchini, ends trimmed and cut in half lengthwise
Pompeian Robust Extra Virgin Olive Oil
Salt
Pepper
1 lb. medium shrimp, peeled and deveined
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt
Pepper
1 tablespoon Pompeian Robust Extra Virgin Olive Oil
1/4 cup chopped red onion
1/2 cup chopped zucchini from the removed flesh
Corn from one ear of sweet corn
1-2 jalapeños, seeded, deveined and minced
1 Roma tomato
1/2 cup chopped orange bell pepper
2-3 garlic cloves, minced
2 tablespoons lime juice to taste
3 tablespoons minced cilantro
Directions
- Preheat oven to 400ºF. Lightly grease a 9x13 baking dish with nonstick cooking spray.
- Trim the ends of the zucchini and slice in half horizontally. Score the zucchini 1/4 inch from the edges with a knife then scoop out the flesh using a teaspoon or melon baller, leaving 1/4 inch shell all the way around to create a “boat.” Reserve 1/2 cup of the chopped zucchini flesh for later use.
- Place zucchini boats in a baking dish and coat well with the Pompeian Robust Extra Virgin Olive Oil. Sprinkle with freshly cracked salt and pepper. Cover with foil and bake the zucchini for 25 minutes.
- Meanwhile, add all of the shrimp ingredients to a bowl and stir to combine. Let the mixture sit while you chop your veggies.
- Heat 2 healthy Tablespoons of Pompeian Robust Extra Virgin Olive Oil in a large heavy duty skillet over medium-high heat. Add shrimp in a single layer and let cook 2-3 minutes per side, until opaque and cooked through. Remove to a plate and chop off tails once cool enough to handle.
- To the now empty pan, heat one tablespoon Pompeian Robust Extra Virgin Olive Oil over medium high heat. Add onions, corn, zucchini and jalapenos and cook for 2 minutes. Add bell peppers, tomatoes, 1/4 teaspoon salt and 1/4 teaspoon salt pepper and cook for additional 2 minutes or until veggies reach desired crisp tenderness. Add garlic and sauté for 30 seconds more.
- Add shrimp back to the pan along with the lime juice and cilantro. Season with additional salt and pepper to taste.
- Divide shrimp mixture between zucchini boats and garnish with Cotija cheese and additional cilantro if desired.
20 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Produce Zucchini Squash, 1 Pound
$2.49 avg/ea was $2.99 avg/ea$2.49/lb
Pompeian Olive Oil, Extra Virgin, Robust, 16 Fluid ounce
$10.49$0.66/fl oz
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
Arctic Shores Shrimp, Cooked, Peeled & Deveined, Tail-Off, 61-70, 12 Ounce
$9.99$0.83/oz
Essential Everyday Chili Powder, 2.5 Ounce
$2.29$0.92/oz
Essential Everyday Cumin, Ground, 2 Ounce
$3.39$1.70/oz
McCormick Paprika, 2.12 Ounce
$4.99$2.35/oz
Essential Everyday Oregano Leaves, 0.75 Ounce
$2.29$3.05/oz
Essential Everyday Garlic Powder, 3.12 Ounce
$2.39$0.77/oz
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
Pompeian Olive Oil, Extra Virgin, Robust, 16 Fluid ounce
$10.49$0.66/fl oz
Essential Everyday Garlic Powder, 3.12 Ounce
$2.39$0.77/oz
Produce Zucchini Squash, 1 Pound
$2.49 avg/ea was $2.99 avg/ea$2.49/lb
Produce Sweet Corn, Bi-Color, 1 Each
$0.80 was $1.25
Fresh Jalapeno Peppers, 0.1 Pound
$0.30 avg/ea was $0.35 avg/ea$2.99/lb
Produce Roma Tomatoes, 0.33 Pound
$1.49/lb was $1.79/lb$1.49/lb
Produce Orange Bell Pepper, 1 Each
$1.25 was $2.49
Fresh Bulk Garlic, 0.15 Pound
$0.97 avg/ea was $1.05 avg/ea$6.49/lb
Produce Lime, 1 Each
$0.88 was $0.99
Fresh Cilantro Herbs, 1 Each
$1.29 was $1.49
Directions
- Preheat oven to 400ºF. Lightly grease a 9x13 baking dish with nonstick cooking spray.
- Trim the ends of the zucchini and slice in half horizontally. Score the zucchini 1/4 inch from the edges with a knife then scoop out the flesh using a teaspoon or melon baller, leaving 1/4 inch shell all the way around to create a “boat.” Reserve 1/2 cup of the chopped zucchini flesh for later use.
- Place zucchini boats in a baking dish and coat well with the Pompeian Robust Extra Virgin Olive Oil. Sprinkle with freshly cracked salt and pepper. Cover with foil and bake the zucchini for 25 minutes.
- Meanwhile, add all of the shrimp ingredients to a bowl and stir to combine. Let the mixture sit while you chop your veggies.
- Heat 2 healthy Tablespoons of Pompeian Robust Extra Virgin Olive Oil in a large heavy duty skillet over medium-high heat. Add shrimp in a single layer and let cook 2-3 minutes per side, until opaque and cooked through. Remove to a plate and chop off tails once cool enough to handle.
- To the now empty pan, heat one tablespoon Pompeian Robust Extra Virgin Olive Oil over medium high heat. Add onions, corn, zucchini and jalapenos and cook for 2 minutes. Add bell peppers, tomatoes, 1/4 teaspoon salt and 1/4 teaspoon salt pepper and cook for additional 2 minutes or until veggies reach desired crisp tenderness. Add garlic and sauté for 30 seconds more.
- Add shrimp back to the pan along with the lime juice and cilantro. Season with additional salt and pepper to taste.
- Divide shrimp mixture between zucchini boats and garnish with Cotija cheese and additional cilantro if desired.