Easy Paleo Shrimp Remoulade Stuffed Zucchini Boats – a great weeknight meal; decadent and fancy! Dairy Free & Whole30 compliant!
Once you make my shrimp remoulade dip, you’re probably going to want to stuff it in foods too! Stuffing zucchini (courgette) is already a thing but I don’t think anyone’s stuffed them with a shrimp remoulade yet – which is probably a lot more decadent than usual.
Time to get a little fancy!
This Easy Paleo Shrimp Remoulade Stuffed Zucchini Boats doesn’t even need work! You can roast (or grill) the zucchini while you make the remoulade and it should be ready in under 30 minutes – even if you’re making the mayo from scratch (which I totally recommend by the way.)
Lately, I’ve been looking for these really simple but unique meals, like my Pulled Pork & Caramelised Onions recipe. Well, from scratch it’s a bit of work but when you’re basically running on leftovers (like me), you’re bound to have a decadent meal every time.
I’m currently doing some temp work at the moment, so I can attest to the fact that when you’re working long hours, this is the kind of recipe you want to end the day with!
I bet you this would also work at a BBQ but I suggest you use the smaller, baby zucchini and make them more of an appetiser. They’re also great cold so it would be gorgeous this way!
What else do YOU stuff zucchini with???
- 2-3 Zucchini Courgette
- Coconut Oil
- Pink Himalayan Salt
- Shrimp Remoulade Dip (recipe below)
- Preheat your oven to 200C/400F.
- Slice your zucchini in half, sprinkle with salt and pepper and drizzle with coconut oil
- Place in your oven for 25minutes.
- Next, make your shrimp remoulade dip.
- Once your zucchini is done, simply stuff and enjoy!
You would be able to serve a lot more people if this is made as an appetiser as mentioned in the excerpt above!
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