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Garlic Shrimp Zucchini Boats (AIP, SCD)

  • Author: Jaime Hartman
  • Total Time: 50 mins
  • Yield: 4 servings 1x


These fun zucchini boats pack the flavor of a shrimp scampi, but without any dairy. Arranging the basil leaves like sails is optional but highly encouraged!


  • 2 large zucchini
  • 3 tablespoons olive oil
  • salt, to taste
  • 1/2 pound large raw shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • juice from 1 large lemon
  • 8 basil leaves for garnish


  1. Preheat oven to 350° F.
  2. Cut zucchinis in half lengthwise and use a spoon to gently scoop out the seeds and inside flesh, to form 4 “boats.”
  3. Set insides aside to use later. Place boats in large baking dish and drizzle with 1 tablespoon olive oil and sprinkle with salt.
  4. Bake 30 minutes.
  5. Meanwhile, prepare the shrimp. Peel and devein if needed and then chop into bite-sized pieces.
  6. Heat remaining 2 tablespoons olive oil in skillet over medium heat. Add chopped shrimp and garlic, cook for about 3 minutes and then add the reserved zucchini insides. Continue cooking for another 3-4 minutes until shrimp is pink and mostly cooked, zucchini is soft, and garlic is fragrant but not browned. Set mixture aside.
  7. Remove zucchini boats from oven and distribute the shrimp mixture evenly to fill them. Return to oven and bake for another 10 minutes.
  8. Remove from oven and squeeze lemon over all four boats and garnish with basil leaves before serving.
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Entree