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Shrimp Taco Zucchini Boats

Servings: 4

Ingredients

  • 2 medium-large zucchini
  • 2 Tbsps olive oil or avocado oil divided
  • 1 lb medium raw shrimp peeled and deveined
  • 1 tsp chili powder
  • 2 tsps ground coriander
  • 2 tsps smoked paprika
  • juice and zest of 1 large fresh lime
  • 3 Tbsps tomato paste
  • 1 cup black beans rinsed and drained if using canned
  • sea salt and freshly ground black pepper to taste
  • 1 cup shredded mozzarella or Colby Jack cheese
  • freshly chopped cilantro leaves or chopped green onions for garnish

Instructions

  • Preheat your oven to 350 degrees f.
  • To prep the zucchini, use a chef's knife and carefully cut them in half lengthwise.
  • Next, use an ice cream scoop or a large spoon to scoop out the insides and reserve to use later.
  • Lay your carved zucchini boats, cut side up, in a large baking dish or pan. Drizzle or spray with a tiny bit of oil and season with sea salt and pepper. Bake in your preheated oven for 10-12 minutes or until slightly tender.
  • Meanwhile, heat the remaining oil in a large skillet over medium heat.
  • Add in the shrimp in a single layer and sprinkle with all the seasonings.
  • Cook until pink and opaque, about 3-4 minutes.
  • Stir in your lime juice plus zest, remaining zucchini flesh, tomato paste, and beans. Cook for a couple of minutes more while stirring occasionally, then season with a pinch of sea salt and pepper.
  • Remove your zucchini from the oven, pat dry any excess moisture, then fill with them up with your shrimp mixture using a large spoon. Top with your freshly grated cheese then return to the hot oven.
  • Bake just until your cheese is nicely melted, about 10 minutes more.
  • Garnish with fresh cilantro and enjoy!