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Low Carb Keto Shrimp Zucchini Boats On The Grill
These Low-Carb Keto Shrimp Zucchini Boats On The Grill are a light, healthy summer meal that is keto and paleo-friendly.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 148 kcal
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.
Cup of Yum
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!
Cup of Yum
Notes
- Make sure your zucchinis are quite large, you will have a lot of filling leftover. If you can only find small zucchinis, I recommend using more than 2, OR half the amount of filling. 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 Information
Calories
148kcal
(7%)
Carbohydrates
11g
(4%)
Protein
14g
(28%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.003g
Cholesterol
91mg
(30%)
Sodium
237mg
(10%)
Potassium
631mg
(18%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
463IU
(9%)
Vitamin C
49mg
(54%)
Calcium
76mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 148
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 14g | 28% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 91mg | 30% |
| Sodium | 237mg | 10% |
| Potassium | 631mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 463IU | 9% |
| Vitamin C | 49mg | 54% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.