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Crab and Shrimp Zucchini Enchiladas with Mango-Jalapeno Salsa
5 from 6 votes

Crab and Shrimp Zucchini Enchiladas with Mango-Jalapeno Salsa

Tender zucchini boats stuffed with fresh seafood and piled high with cheese, veggies, cilantro, and baked to melty perfection. Top it all off with my zesty homemade mango jalapeno salsa and get ready to rock your taste buds!

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 8 servings
Calories: 171 kcal
Course: Main Course

Ingredients

  • 4 zucchini
  • ¾ pound Shrimp (cleaned, peeled, + defrosted)
  • 4 ounces crab meat shredded lump
  • ¼ cup onion diced
  • ¼ cup bell pepper diced
  • ¼ cup jalapeño
  • 2 cloves garlic minced
  • 1 TBSP butter for sauteing, or a drizzle of olive oil
  • ¼ tsp paprika
  • ¼ tsp chili powder
  • ¼ tsp salt
  • ⅛ tsp cumin
  • 1 cup Green enchilada sauce
  • 1 TBSP cilantro plus extra to garnish, fresh, chopped
  • 1-2 TBSP green onion chopped
  • 1 cup Mexican cheese blend grated or shredded
  • lime juice to taste, fresh
JALAPENO MANGO SALSA
  • 1 cup Mango chopped, ripe
  • ½ cup bell pepper diced
  • ½ jalapeno pepper seeds/stem/veins removed, medium
  • 2 TBSP lime juice fresh
  • ½ TBSP cilantro plus extra to garnish, fresh
  • salt to taste

Instructions

    Cup of Yum
  1. Pre-heat oven to 400 degrees Fahrenheit.
  2. Slice off the stem of each zucchini and cut in half lengthwise.
  3. Bring a pot of water to boil and cook zucchini for 1-2 minutes.
  4. Remove from water and set aside to cool, then scoop out a small portion seeds/flesh with a melon baller, small spoon, or a knife, just enough to make a zucchini "boat."
  5. Set aside.
  6. In a large saute pan, heat your choice of butter or oil [I vote butter since, after all, we're using seafood here! yum!] and add onion, bell pepper, jalapeno, and garlic.
  7. Cook on medium-low heat for about 2-3 minutes, until the onions start to turn translucent and peppers are tender.
  8. Next add the shrimp and crab and cook for an additional minute or two until the shrimp are slightly cooked but not fully since they'll continue to cook in the oven.
  9. Season with paprika, chili powder, salt cumin, and cilantro.
  10. Remove from heat.
  11. Place 1/2 cup of the enchilada sauce on the bottom of a large baking dish, and place zucchini halves cut side up.
  12. Using a spoon, fill each hollowed zucchini with approx 1/3 cup of your seafood mixture, adding any leftover goodness to the top of the zukes.
  13. Drizzle the zucchini-ladas with the remaining half cup of green chile enchilada sauce and top with your favorite mexican blend of cheese.
  14. Cover with foil and bake for 30-35 minutes until the cheese is melted and the zucchini are tender. Top with chopped green onion and cilantro and serve with a big scoop of jalapeno-mango salsa.
  15. TO MAKE THE SALSA: chop, juice, and combine. Leave out some of the seeds and veins of the jalapeno to reduce the heat.

Notes

  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 171kcal (9%) Carbohydrates 11g (4%) Protein 16g (32%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 126mg (42%) Sodium 889mg (37%) Potassium 409mg (9%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 1255IU (25%) Vitamin C 52.5mg (58%) Calcium 180mg (18%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 171

% Daily Value*

Calories 171kcal 9%
Carbohydrates 11g 4%
Protein 16g 32%
Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 126mg 42%
Sodium 889mg 37%
Potassium 409mg 9%
Fiber 2g 8%
Sugar 8g 16%
Vitamin A 1255IU 25%
Vitamin C 52.5mg 58%
Calcium 180mg 18%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.