If you’re craving takeout without the carbs, make these incredibly easy and delicious Shrimp Stir Fry Zucchini Boats instead!
This post has been sponsored by Social Native and Kikkoman. All opinions are my own.
It’s been over a month now since I’ve changed my eating habits. I am nearly 15 pounds down and feeling SO much better! The past couple of weeks, I may have gone a little overboard stocking the fridge with fruits and veggies. I definitely hate wasting food, so I’ve been trying my hardest to use everything up before it spoils. Thankfully, eating a low carb, high protein diet has definitely allowed me to get more veggies onto my plate.
One of my favorite meals to make when I have a ton of veggies to use is stir-fry. I love Chinese food! Of course, my takeout favorites aren’t exactly the healthiest. Especially when paired with a greasy eggroll and half a container of fried rice! So I try to make them as healthy as possible at home. No fried rice. No eggroll. Just a lot of wholesome ingredients and protein!
I know, I know. Where’s the fun in that? Believe me. It can be fun! You’ve just got to get creative! I had almost forgotten that I had two small zucchinis in the fridge (I think I had intended to spiralize them). I remembered the Zucchini Pizza Boats I made and used that as inspiration to make stir fry zucchini boats.
These zucchini boats were a perfect lunch and helped me use up some of the veggies I had in the fridge. They’re low carb friendly and satisfied my craving for takeout! This dish was super easy to make, too. I baked the zucchini in the oven and while it was baking, I made a quick stir fry. I used shrimp, veggies, and an easy sauce using Kikkoman Less Sodium Soy Sauce.
- 1 small zucchini, sliced in half lengthwise with seeds scooped out
- 1 clove garlic, chopped
- A pinch of red pepper flakes
- 1/4 cup crinkle carrot chips
- 1 cup broccoli, cut into small chunks
- 1/4 cup white mushrooms, sliced
- 1/2 cup cooked large shrimp, tails removed
- 4 tbsp. Kikkoman Less Sodium Soy Sauce
- 1 tbsp. rice vinegar
- 1/2 tsp. sesame oil
- 1/4 tsp. ground ginger
- Extra virgin olive oil
- Preheat oven to 350 degrees.
- Line a baking sheet with foil.
- Place zucchini flesh side up on the baking sheet. Drizzle with olive oil and bake for 30 minutes or until tender.
- In a skillet, heat a tablespoon or two of olive oil.
- Add garlic and red pepper flakes. Cook until fragrant and garlic starts to turn golden brown.
- Add carrots, broccoli, and mushrooms. Cook until vegetables begin to soften. Add shrimp.
- In a small bowl, stir soy sauce, rice vinegar, sesame oil, and ground ginger together.
- Pour sauce over the stir-fry and stir.
- Cook until shrimp is warmed through.
- Remove zucchini from oven and spoon stir-fry into each zucchini half.
- Serve immediately with extra soy sauce, if desired.
PIN FOR LATER