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Platter of low-carb grilled zucchini boats loaded with mashed avocado, fresh salsa, and blackened shrimp.

Grilled Zucchini Boats with Blackened Shrimp and Salsa

Smoky blackened jumbo shrimp served over charred grilled zucchini boats layered with creamy mashed avocado and fresh Mediterranean cucumber-tomato salsa. A fast, low-carb 25-minute meal.
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Prep Time 15 minutes
Cook Time 8 minutes
Servings: 2
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Grilled Zucchini Boats:
  • - 2 medium-to-large zucchinis 8-10 inches, sliced lengthwise
  • - 1 tbsp extra virgin olive oil
  • - 1/4 tsp sea salt
  • - 1/4 tsp cracked black pepper
For the Blackened Shrimp:
  • - 1 lb jumbo shrimp peeled, deveined, tails removed
  • - 1 tbsp extra virgin olive oil
  • - 1 tsp smoked paprika
  • - 1/2 tsp garlic powder
  • - 1/2 tsp onion powder
  • - 1/2 tsp dried oregano
  • - 1/2 tsp dried thyme
  • - 1/4 tsp ground cumin
  • - 1/4 tsp cayenne pepper adjust to taste
  • - 1/2 tsp sea salt
  • - 1 tbsp fresh lime juice
For the Creamy Avocado Layer:
  • - 1 large ripe avocado pitted
  • - 1 tbsp fresh lemon juice
  • - 1 clove garlic minced
  • - 1/4 tsp sea salt
For the Fresh Mediterranean Salsa:
  • - 1 medium Roma tomato finely diced
  • - 1/2 cup English cucumber finely diced
  • - 2 tbsp red onion finely minced
  • - 2 tbsp fresh flat-leaf parsley or cilantro finely chopped
  • - 1 tbsp extra virgin olive oil
  • - 1 tbsp fresh lime juice
  • - 1 pinch sea salt

Method
 

Preheat Grill & Prep Squash:
  1. Preheat grill or cast-iron grill pan to medium-high heat (400°F/200°C). Scoop out zucchini centers leaving a 1/4-inch sturdy rim. Brush with 1 tbsp olive oil, sea salt, and black pepper.
Grill Zucchini:
  1. Place zucchini cut-side down on grill grates for 3 to 5 minutes until deep char marks form. Flip and cook 2 minutes until tender-crisp. Transfer cut-side up to a platter.
Mix Salsa & Avocado:
  1. In a small bowl, mash avocado with lemon juice, garlic, and salt. In a second bowl, toss diced tomato, cucumber, red onion, herbs, lime juice, olive oil, and salt.
Sear Blackened Shrimp:
  1. Toss dry shrimp in 1 tbsp olive oil and the spice blend (paprika, garlic powder, onion powder, oregano, thyme, cumin, cayenne, salt). Sear in a hot skillet for 2-3 minutes per side until charred on edges. Finish with 1 tbsp lime juice.
Assemble & Serve:
  1. Spread mashed avocado into grilled zucchini hollows. Spoon fresh salsa over avocado, top each boat with 2-3 hot blackened shrimp, and garnish with chopped herbs and lime wedges.

Notes

- To avoid sogginess, salt raw hollowed zucchini for 10 minutes and pat dry before grilling.
- Cook shrimp quickly in a smoking hot skillet to achieve a crisp blackened crust without overcooking.