Grilled stuffed zucchini with shrimp - a mouthful of delectable, healthy goodness, for sure. Lots of spice and herbs makes it awesome.
Juicy, little bursts of sort of sweet and justalittlebit spicy goodness on a stick, grilled to perfectly, smoky perfection.
These are the things make my <3 beat.
The things that make my taste buds SING. The things that, well, you get.
These little shrimpies? I am all about them. If you didn’t pick that up already.
Considering that I am finally able to take off my eleventy billion layers of sweaters and crawl out from the warm, blanket fortress that I thought I was going to have to call “home” for all the evers that I have left on this earth, I figured it’s time to BREAK OUT DA GRILL.
Like really, this is the first recipe EVER that I grilled myself. Usually that is the hubs’s domain. But he was working.
And the craving for a light and healthy meal, JAM PACKED with flavah hit. I could have made Southwest shrimp tacos, and not ventured out into the land of scary, hot man-domain.
BUT. A girls gotta do what a girl’s gotta do yaknow?
Sidenote: Did scary, hot man-domain sound as awkward to you as it does to me?
Sidenote, the sequel: Do not attempt to spray cooking spray at your grill after you’ve already preheated it. THERE WILL BE FIRE.
I am lucky to still have my eyebrows.
These shrimp are tossed in the SIMPLEST OF SIMPLES marinade. Like, there’s THREE ingredients, kinda simple. Olive oil, Honey and Cayenne. ßYou can’t have all that sweet without a LITTLE SPICE.
If you know anything about Food Faith Fitness, you’d know that I LUHVE my high protein recipes, so I debated just stopping here.
And then the post would be written something like this: This recipe is about 95% protein, which made my muscles happy, so I just stopped there. I know it’s just some random shrimp but you should eat them because they taste good. The end. Bye.
But, I didn’t think you would be down for such an incompl-EAT (see what I did there) recipe. So, I made you some stuffed zucchini boats.
Because they’re all low carb and light and healthy and stuff. And because they taste pretty darn AH-MAY-ZING with a smoky char and filled with brightandzesty lemon basil cauliflower rice.
With grilled asparagus and onions obvi.
Because, when you see actual sunshine, and not the liquid kind that Seattle is known for, you grill ALL THE THINGS.
Can’t Stop. Won’t Stop.
I leave you with one piece of advice from out Australian (or is it New Zealand?) friends:
Put a shrimp on the barbie!
For the Zucchini:
For the Cauliflower Rice Salad:
- 2 large zucchini squashes
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
For the Shrimp:
- 1 small onion, roughly chopped, about 2 cups
- 1 large bunch asparagus
- 1 tablespoon olive oil, plus 1 teaspoon, divided
- 1 teaspoon garlic, minced
- salt and pepper
- 2 cups cauliflower florets, cut into bite sized pieces
- 3 tablespoons fresh lemon juice
- 3 tablespoons fresh basil, minced
- 1/2 pound fresh shrimp, peeled and deveined
- 1 teaspoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon cayenne pepper
- lemon zest, for garnish
Place a grill basket onto 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, 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 zucchinis, cut-side-down directly onto the grill. Cook the vegetables until nicely charred and good grill marks form, about 10 minutes. Flip the zucchini half way and stir the veggies around. Remove the veggies from the grill and 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.
Dice the grilled asparagus and onion and add them into the cauliflower rice. Toss with the remaining 1 Tablespoon of olive oil, fresh lemon juice and basil. Season to taste with salt and pepper.
Scoop the cauliflower mixture into the zucchinis, really packing it in as much as you can and place the shrimp on top. Garnish with fresh lemon zest.
- 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.