hCG Recipe | Garlic Basil Shrimp Zucchini Boats | AP
hCG Recipe | Garlic Basil Shrimp Zucchini Boats | AP
Servings
2servings
Servings
2servings
Ingredients
  • 7oz shrimp(100g per 3.5 oz) peeled and deveined
  • 2 zucchinimedium sized – AP
  • 2tsp minced garlic cloves
  • 1/2tsp salt
  • 1tbsp fresh basilchopped
  • 1tsp coconut oil(optional) – AP
  • 2tbsp white oniondiced
  • 2tbsp canned diced tomatoes
  • 1/2tsp lemon zestfreshly grated
  • 2tsp jalapeñominced
Instructions
  1. In a large bowl filled with cold water, soak zucchini for 20 minutes. Drain and rinse.
  2. Bring a large pot of water to a boil. Add zucchini to boiling water and once the water begins to boil again, set aside to cool.
  3. Trim off the ends of the zucchini and cut in half lengthwise. Scoop out the insides without cutting the skin, leaving a ¼-inch thick wall on all sides.
  4. Preheat the oven to 450 degrees F.
  5. Chop shrimp into pea-sized pieces. Add to a large bowl with the garlic, basil, salt, 1/2 tsp coconut oil, white onion, diced tomatoes, lemon zest, and jalapeno.
  6. Grease a shallow baking pan with 1/4 tsp coconut oil. Add the zucchini boats to the pan and brush them with the remaining 1/4 tsp coconut oil.
  7. Stuff the zucchini with the shrimp mixture until heaping.
  8. Bake for 7 to 8 minutes.
  9. Remove from oven and rest 5 minutes before serving.
Recipe Notes

Coconut oil is optional. If keeping calories low, you can leave this out.