Creamy Shrimp Enchilada Zucchini
Servings: 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
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!