A tasty and healthy Paleo-friendly dish made with grilled zucchini filled with lemony cauliflower rice, shrimp, and asparagus. It's a great keto-friendly meal that's full of flavor and good for you.
Ingredients: 4 zucchinis. 1 lb shrimp, peeled and deveined. 1 bunch asparagus, trimmed and chopped. 1 head cauliflower, riced. 2 lemons. 4 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Preheat grill to medium-high heat. Cut zucchinis in half lengthwise, scoop out the center to create a hollow space for stuffing. Drizzle zucchini halves with olive oil, salt, and pepper. Grill zucchini halves for 5-7 minutes per side until slightly tender. Remove from grill and set aside. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove from skillet and set aside. In the same skillet, add chopped asparagus and cauliflower rice. Cook until tender, about 5-7 minutes. Zest and juice one lemon, add the zest and juice to the skillet with asparagus and cauliflower rice. Season with salt and pepper to taste. Stuff each grilled zucchini half with the asparagus cauliflower rice mixture and top with cooked shrimp. Garnish with fresh parsley and lemon slices. Serve hot and enjoy!
Prep Time: 20 minutes
Cook Time: 20 minutes
macondo