NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

2 medium Zucchini

1 tbsp Ghee

2 cloves Garlic

1 tbsp Parmesan cheese

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice each zucchini in half lengthwise and use a small spoon to scoop out the center flesh, creating a hollow boat shape.

• 3

  Place the zucchini boats on the prepared baking sheet and roast for 12 minutes until they are slightly tender but still hold their shape.

• 4

  While the zucchini is roasting, heat the ghee in a large skillet over medium heat.

• 5

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the mixture is highly aromatic.

• 6

  Increase the heat slightly and add the shrimp to the skillet, cooking for 2-3 minutes per side until they turn pink and opaque.

• 7

  Stir in the lemon juice, sea salt, and black pepper, tossing the shrimp to ensure they are well coated in the garlic butter sauce.

• 8

  Remove the zucchini boats from the oven and carefully spoon the shrimp and sauce into the hollowed-out centers.

• 9

  Sprinkle the parmesan cheese evenly over the top of the shrimp boats and return them to the oven for 3 minutes until the cheese is melted and bubbly.

• 10

  Garnish with freshly chopped parsley and serve immediately while hot.