Zucchini Shrimp
30 Min

Zucchini Shrimp

Zucchini is a great canvas for all kinds of flavors. It absorbs the juices from the shrimp in this recipe and makes for a delicious and healthy bite.
Share this recipe
Cook Time

30 Minutes



Step 1
Preheat the oven to 400°F. Toss zucchini with 2 to 3 tablespoons olive oil, 1 teaspoon salt, and pepper. Spread onto a baking sheet. Bake for 3 to 4 minutes or until the color is golden, then remove from the oven. Cool.
Step 2
Marinate the shrimp with turmeric, amchur, 1 tablespoon olive oil, and 1/2 teaspoon salt.
Step 3
If using a good convection oven, the zucchini should be golden on all sides. If not, flip the zucchini slices over (now the tops of the zucchini should be golden). Spread a bit of cream cheese, top with a small dab of mango/lime chutney and 2 to 3 marinated shrimp. Repeat with the rest of the zucchini slices.
Step 4
Place the tray of zucchini in the oven for another 2 to 3 minutes. The shrimp should be cooked; however, even if it appears slightly undone, turn the oven off and let the tray remain in the oven for another 2 to 3 minutes before removing it.
Step 5
Decorate with cilantro sprigs before serving.
2 large zucchini, sliced into 1/2-inch wheels
3 to 4 tablespoons olive oil, divided
1 1/2 teaspoons sea salt, divided
Freshly ground black pepper
1 cup tiny peeled and deveined shrimp
Pinch of ground turmeric
1 tablespoon amchur powder
1/2 cup cream cheese
2 to 3 tablespoons lime or mango chutney
Cilantro for garnish

Notes & Variations

  • Replace the zucchini with crab — reduce the cooking time by half.
  • Replace mango chutney with lime pickle, pesto, zatar, or harissa.
30 Min

Stock Your Pantry

Let's talk zucchini.

Or let's eat it, more like. Make these recipes, you won't regret it!


Leave a comment

Please note, comments need to be approved before they are published.