19Sep, 14

Creamy Shrimp Enchilada Zucchini

Name: Creamy Shrimp Enchilada Zucchini
Yield: 6 boats
Ingredients: 3 medium zucchini, cut in half lengthwise, most of flesh scooped out.; 2 lbs large shelled Shrimp, tails removed; 1-10 oz can enchilada sauce (look at the ingredients. chile peppers, vinegar, olive oil, & spices, should be about it); 1/2 cup plain greek yogurt; juice of 1 fresh lime; 2 Tbsp chopped fresh cilantro; 1/2 small white onion, diced very tiny; 1 ripe Avocado diced; Pinch of sea salt and pepper

Posted in Dinner, Recipes by Rachel

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Creamy Shrimp Enchilada Zucchini

15 minutes prep 15 minutes bake time Makes 6 boats

I promise, these are so SIMPLE & YUMMY!

Ingredients:

3 medium zucchini, cut in half lengthwise, most of flesh scooped out.
2 lbs large shelled Shrimp, tails removed
1-10 oz can enchilada sauce (look at the ingredients. chile peppers, vinegar, olive oil, & spices, should be about it)
1/2 cup plain greek yogurt
juice of 1 fresh lime
2 Tbsp chopped fresh cilantro
1/2 small white onion, diced very tiny
1 ripe Avocado diced
Pinch of sea salt and pepper

Instructions:

Whisk enchilada sauce, yogurt, & lime, until smooth.

Combine all ingredients (besides zucchini) in a large bowl, gently, until combined well. Scoop mixture into zucchini halves.

Place zucchini boats on a flat sheet pan (I covered pan with parchment). Pour any additional sauce over zucchini.

Bake in your preheated 375 degree oven for about 15 minutes. These would also be great on the grill!

Enjoy!

❤Rachel