shrimp zucchini taco

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You have to make this Shrimp Zucchini Taco for dinner tonight.

shrimp zucchini taco
shrimp zucchini taco boats


  • 3 tbsp. extra-virgin olive oil, divided
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb. small shrimp, peeled, deveined, tails removed
  • 1 (1-oz.) package taco seasoning
  • 3/4 cup frozen corn, thawed
  • 3/4 cup black beans
  • 1/2 cup chopped cherry tomatoes
  • 1/2 cup shredded cheddar
  • 1/2 cup shredded Monterey jack
  • 1 small jalapeño, finely diced, for garnish
  • Freshly chopped cilantro, for garnish


  1. Preheat oven to 350°. Score cut side of zucchini like you’re dicing an avocado and scoop out insides into a bowl, reserving scooped zucchini. 
  2. Place zucchini halves in a 9”-x-13” baking dish, then drizzle with 1 tablespoon oil. Bake 12 to 15 minutes, until mostly tender. Remove from oven. 
  3. Meanwhile, in a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Add onion and scooped zucchini and cook, stirring occasionally, until soft, about 4 minutes. 
  4. Stir in garlic and cook, stirring occasionally, until fragrant, 1 minute more. Add shrimp and taco seasoning. Cook, tossing a few times, until shrimp is opaque, about 2 minutes. 
  5. Stir in corn, black beans, and tomatoes. Remove from heat. Spoon shrimp mixture into cooked zucchini, then top with cheeses. 
  6. Bake until cheese is melty, about 15 minutes. 
  7. Garnish with jalapeño and cilantro before serving.

Nutritional Content

Calories (kcal) 286 Fat (g) 18.5 Saturated Fat (g) 4.49 Cholesterol (mg) 78 Carbohydrates (g) 14.04 Dietary Fiber (g) 3 Total Sugars (g) 5.56 Protein (g) 18 Sodium (mg) 98