Oh, you have to try these garlic butter shrimp zucchini boats! I stumbled upon this recipe last summer when my garden was overflowing with zucchini (as gardens do), and I needed something quick, healthy, and packed with flavor for weeknight dinners. Let me tell you – this dish is a game-changer. Tender zucchini boats stuffed with fluffy rice and juicy, garlicky shrimp, all baked to perfection? Yes, please. It’s the kind of meal that feels fancy but comes together in 30 minutes flat. Even my shrimp-skeptic husband went back for seconds. Trust me, once you make these, they’ll become a regular in your rotation.
Why You’ll Love These Garlic Butter Shrimp Zucchini Boats
Let me count the ways these stuffed zucchini boats will steal your heart (and your appetite)! First off, they’re ridiculously easy – we’re talking 30 minutes from fridge to table, perfect for those “what’s for dinner?!” panic moments. But here’s what really makes them special:
- Flavor bomb: That garlic butter sauce? It’s liquid gold. It seeps into the shrimp and rice, making every bite irresistible.
- Healthy without trying: Zucchini boats mean you’re eating your veggies without even noticing – sneaky, right?
- Customizable: Swap rice for quinoa, add a sprinkle of Parmesan, or kick up the heat with red pepper flakes.
- One-pan wonder: Minimal cleanup = more time to actually enjoy your meal (or your couch).
Honestly, these garlic butter shrimp zucchini boats taste like you spent hours cooking, but our little secret? You barely broke a sweat.
Ingredients for Garlic Butter Shrimp Zucchini Boats
Okay, let’s gather our cast of characters! Here’s what you’ll need to make these magical garlic butter shrimp zucchini boats happen. I promise it’s all simple stuff – nothing fancy here. Just make sure your shrimp are nice and fresh (or properly thawed if frozen), and pick zucchini that feel firm with shiny skin. Here’s the lineup:
- 3 medium zucchini – halved lengthwise (look for ones about 7-8 inches long)
- 2 cups cooked white rice – I love jasmine rice here, but any white rice works
- 1 lb large shrimp – peeled and deveined (keep tails on if you’re feeling fancy)
- 2 tbsp olive oil – the good stuff for tossing the shrimp
- 3 tbsp butter – melted (salted or unsalted both work)
- 4 cloves garlic – minced (fresh is best, but 1 tsp jarred works in a pinch)
- 1 tsp paprika – smoked paprika adds amazing depth if you have it
- 1/2 tsp Italian seasoning – or just dried parsley if that’s what’s in your cabinet
- 1/2 tsp salt – plus more to taste
- 1/4 tsp black pepper – freshly cracked if possible
- 1 tbsp lemon juice – about half a lemon’s worth
- 2 tbsp sliced green onions – optional but adds great color
- 1 tbsp chopped parsley – optional fresh garnish
See? Nothing too crazy! Just good, simple ingredients that come together beautifully. Now let me tell you – if you want to take these up a notch, keep some grated Parmesan handy for sprinkling before baking. But honestly? They’re fantastic just like this.
How to Make Garlic Butter Shrimp Zucchini Boats
Alright, let’s get cooking! These garlic butter shrimp zucchini boats come together so easily – you’ll be amazed how something this delicious takes barely any effort. Here’s exactly how I make them (with all my little tricks sprinkled in):
- Heat things up: Preheat your oven to 400°F. This gives your zucchini that perfect tender-crisp texture without turning mushy.
- Prep the boats: Slice your zucchini in half lengthwise. Now, here’s my trick – use a spoon to gently scoop out just a little of the center to make a shallow “boat.” Don’t go too deep – we want structure! Place them on a baking sheet.
- Rice filling: Spoon that fluffy cooked rice evenly into each zucchini boat. Press it down lightly so it stays put.
- Season those shrimp: In a bowl, toss your shrimp with olive oil, paprika, Italian seasoning, salt, and pepper. Get them nicely coated – this is where the flavor starts!
- Assemble: Arrange the seasoned shrimp on top of the rice-filled zucchini boats. I like to nestle them in slightly so they don’t roll off.
- Garlic butter magic: Mix your melted butter with minced garlic and lemon juice. Drizzle this heavenly mixture over everything – don’t be shy!
- Bake: Pop them in the oven for 12-15 minutes. You’ll know they’re done when the shrimp turn pink and opaque, and the zucchini is tender when poked with a fork.
- Finish strong: Sprinkle with green onions and parsley for that fresh pop of color and flavor. Serve immediately while hot!
Tips for Perfect Garlic Butter Shrimp Zucchini Boats
Here are my hard-earned secrets for zucchini boat success:
- Shrimp watch: Don’t walk away! Shrimp cook fast, and overcooked shrimp turn rubbery. Check at 12 minutes.
- Season liberally: Taste your rice before stuffing – it might need extra salt since zucchini is mild.
- Fresh garlic matters: Jarred works in a pinch, but fresh garlic makes that butter sauce sing.
- Cheese lover? Add a sprinkle of Parmesan before baking for extra richness.
- Presentation pro tip: Leave the tails on some shrimp for a fancier look!
Ingredient Substitutions & Notes
Listen, I know we don’t always have exactly what a recipe calls for – that’s why I love these garlic butter shrimp zucchini boats so much! They’re crazy flexible. Here are all my favorite swaps and tricks:
- Rice alternatives: Quinoa works beautifully here (and adds protein). Cauliflower rice keeps it low-carb, just squeeze out excess moisture first.
- Shrimp shortcuts: Frozen shrimp? No problem! Just thaw overnight in the fridge or under cold running water. Smaller shrimp cook faster – adjust baking time.
- Herb hacks: No fresh parsley? Use 1 tsp dried instead. Out of Italian seasoning? A pinch each of dried oregano and basil does the trick.
- Butter options: Olive oil works if you’re out of butter, but for that rich flavor, I’d do half olive oil, half mayo (trust me!).
- Cheese boost: A sprinkle of Parmesan or feta before baking adds wonderful savoriness. Goat cheese crumbles after baking? Divine!
- Spice it up: Add red pepper flakes to the garlic butter if you like heat. A dash of Old Bay seasoning makes it coastal vibes.
One important note – if your zucchini are huge, you might need to bake them 5 minutes alone before adding shrimp to prevent overcooking. And always pat shrimp dry before seasoning – wet shrimp steam instead of roast!
Serving Suggestions for Garlic Butter Shrimp Zucchini Boats
Now, let’s talk about how to turn these garlic butter shrimp zucchini boats into a full meal that’ll have everyone asking for seconds! I love serving them with:
- A crisp green salad – Something simple like arugula with lemon vinaigrette cuts through the richness perfectly
- Crusty bread – Because you’ll want to sop up every last drop of that garlic butter sauce (I use a baguette warmed in the oven)
- Light soup – Tomato basil or a chilled gazpacho makes this feel extra fancy for summer dinners
- Roasted veggies – When I’m feeling extra veggie-forward, some quick-roasted cherry tomatoes or asparagus complete the plate
Honestly? Sometimes I just eat two zucchini boats by themselves – they’re that satisfying! But if you’re feeding a crowd or want to stretch the meal, these pairings turn it into something really special. The best part? Everything can be prepped while the boats bake, making dinner come together in a flash.
Storage & Reheating Instructions
Okay, let’s talk leftovers – because let’s be real, sometimes you want to make these garlic butter shrimp zucchini boats ahead or save some for lunch tomorrow. Here’s exactly how I store and reheat them without ending up with sad, soggy zucchini:
- Fridge storage: Let the boats cool completely (about 30 minutes), then transfer to an airtight container with parchment between layers. They’ll keep for 2-3 days – any longer and the zucchini gets too watery.
- Reheating magic: For best results, use the oven! Preheat to 350°F and bake for 8-10 minutes until heated through. The shrimp stay tender and the zucchini keeps some texture.
- Microwave hack: In a pinch? Microwave on 50% power for 1-2 minutes with a paper towel underneath to absorb moisture. Check frequently – shrimp can toughen fast!
- Soggy prevention: If making ahead, store the rice mixture and raw shrimp separately, then assemble and bake when ready. Game changer!
One important note – I don’t recommend freezing these. The zucchini turns mushy when thawed, and the shrimp get rubbery. But honestly? They’re so good fresh that leftovers rarely last more than a day in my house anyway!
Nutritional Information
Let’s talk numbers – because I know some of you (like me!) like to keep an eye on what’s going into your body. Here’s the nutritional breakdown for these garlic butter shrimp zucchini boats, but remember – these are estimates since ingredients vary by brand and your exact portions might differ slightly.
Per serving (1 loaded zucchini boat):
- Calories: 410
- Protein: 32g (shrimp for the win!)
- Carbohydrates: 30g
- Fiber: 3g (thanks, zucchini!)
- Sugar: 3g
- Fat: 18g
- Saturated Fat: 7g
A few quick notes: Using quinoa instead of rice? You’ll get more protein and fiber. Skip the butter drizzle? Calories drop by about 70 per serving. And if you’re watching sodium, go easy on the extra salt – shrimp naturally contain some.
What I love is how balanced this meal is – you’re getting quality protein from the shrimp, complex carbs from the rice, and nutrient-packed veggies all in one delicious package. It’s the kind of dinner that leaves you satisfied but not stuffed – my favorite kind!
Frequently Asked Questions
I’ve gotten so many questions about these garlic butter shrimp zucchini boats since I started making them – let me share the answers to the ones that pop up most often!
Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or under cold running water first. Pat them really dry before seasoning – frozen shrimp release more water, which can make your zucchini soggy. Pro tip: Look for “EZ-peel” frozen shrimp to save time!
How do I prevent soggy zucchini boats?
Two secrets: 1) Don’t over-scoop the centers – leave about 1/4 inch of flesh. 2) Bake at high heat (400°F) so the zucchini gets tender but still holds its shape. If your zucchini are extra watery, sprinkle the hollowed-out boats with salt, let sit 10 minutes, then pat dry before filling.
Can I prep these ahead?
Yes! Here’s how: Prep the zucchini boats and rice mixture separately up to a day ahead. Keep the raw shrimp seasoned in another container. When ready, assemble everything and bake fresh. The garlic butter sauce can be mixed ahead too – just warm it slightly before drizzling.
What’s the best rice for zucchini boats?
I love jasmine rice for its fragrance, but any white rice works. Cook it slightly drier than usual – about 1/4 cup less water than the package says. For healthier stuffed zucchini boats, quinoa or cauliflower rice are great swaps (just squeeze excess moisture from cauliflower rice first).
Can I make these without rice?
Of course! Just fill the zucchini boats with extra shrimp (about 1.5 lbs total). Or try a mix of breadcrumbs and Parmesan for a crispy topping. The garlic butter shrimp will shine either way!
Garlic Butter Shrimp Zucchini Boats: A 30-Minute Flavor Bomb
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
Garlic butter shrimp zucchini boats are a healthy and flavorful dinner option. These stuffed zucchini boats are filled with rice and topped with seasoned shrimp, baked to perfection.
Ingredients
- 3 medium zucchini, halved lengthwise
- 2 cups cooked white rice (or jasmine rice)
- 1 lb large shrimp, peeled & deveined (tails on optional)
- 2 tbsp olive oil
- 3 tbsp butter, melted
- 4 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp Italian seasoning (or dried parsley)
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp sliced green onions (optional, for topping)
- 1 tbsp chopped parsley (optional, for topping)
Instructions
- Preheat oven to 400°F.
- Slice zucchini in half lengthwise. Scoop out a little center to make a “boat” (optional). Place on a baking sheet.
- Spoon cooked rice into each zucchini boat.
- In a bowl, toss shrimp with olive oil, paprika, Italian seasoning, salt, and pepper.
- Arrange shrimp on top of the rice-filled zucchini boats.
- Mix melted butter, garlic, and lemon juice. Drizzle over the shrimp and zucchini.
- Bake 12–15 minutes until shrimp are pink and cooked through and zucchini is tender.
- Top with green onions/parsley and serve warm.
Notes
- You can use quinoa instead of rice for a healthier option.
- Adjust seasoning to taste.
- For extra flavor, add grated Parmesan cheese before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 410
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 200mg
Keywords: garlic butter shrimp zucchini boats, stuffed zucchini boats, healthy shrimp dinner, zucchini boats with rice, baked shrimp zucchini, easy weeknight shrimp