About
This simple but satisfying lunch, or part of a main course, is deliciously buttery, lemony, and garlicy! Seasoned shrimp, dripping in garlic butter, are rested on top of zucchini “logs” that have been seasoned as well and grilled to a light char. Serve with extra freshly chopped parsley and lemon wedges for squeezing!
Ingredients
- 9 ounce zucchini, raw
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 teaspoon olive oil
- 8 large raw shrimp
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper, ground
- ¼ teaspoon parsley, dried
- 1 tablespoon butter
- ½ teaspoon garlic, fresh
- 1 teaspoon lemon juice
Instructions
- Preheat an oven to 350 degrees. Slice a large zucchini in half both ways, so you have 4 pieces with the insides exposed. Sprinkle the first amount of salt, pepper, and garlic; and the paprika over the zucchini.
- Drizzle the oil in a pan over high heat. Place the zucchini seasoned side down in the hot pan and let it grill until all the zucchini has charred edges. Place the zucchini in a 8×12 glass baking dish with the seasoned sides face up.
- Peel and devein your shrimp if necessary, and toss them with the remaining salt, pepper, and parsley. Arrange 2 shrimp on top of each piece of zucchini.
- Melt the butter and stir the garlic into it. Drizzle this garlic butter over the shrimp, letting it drip down the zucchini and into the dish.
- Squeeze the lemon juice over the shrimp and bake the dish for 30 min. Enjoy with extra lemon!
Nutrition Facts
- Servings: 2
- Calories: 117.3kcal/491.0kJ (per serving)
- Fat: 8.8g (per serving)
- Carbs: 5.4g (per serving)
- Protein: 5.6g (per serving)
