The following recipe, video and photography were provided by our partner, Alissa DiSanto of Sauced By Sunday.
There’s no better time of year than summer at Heinen’s! Why? Because their Produce Department practically transforms into a local farmers market! In fact, more than 70% of their summer produce is grown on Midwest farms.
Picked, packed and delivered to their stores in a day’s time from Amish produce auctions and local co-ops consisting of hundreds of family farms, Heinen’s selection of fresh-grown fruits and veggies exceeds any expectation you could ever have for freshness and quality!
One of the most versatile locally grown veggies in their mix is zucchini. A member of the squash family, zucchini is deep green in color and mild in flavor, making it perfect for so many different applications. It can be spiralized into zoodles (Heinen’s also offers fresh pre-packaged zoodles in the Produce Department for a time-saving shortcut), tossed into a stir fry, sliced into coins and grilled as a side dish or cut in half, hollowed out and stuffed with delicious ingredients.
That’s what this recipe is all about! Fresh, raw zucchini is halved and hollowed to create the perfect vessel for an assortment of delicious fillings, including Heinen’s pre-cooked white rice, seasoned fresh shrimp and spicy mayo.
These boats can be filled with any kind of protein you prefer, but Heinen’s fresh shrimp is highly encouraged! Available in the fresh seafood case, Heinen’s raw shrimp arrives to their stores with as little time out of the water as possible, and it’s peeled and deveined for your convenience. Cooking seafood at home doesn’t get easier or fresher than that! If you happen to have a bag of Heinen’s frozen preservative-free shrimp on-hand, feel free to use that instead. The shrimp are frozen almost immediately after being caught, so the quality is incredible. Simply make sure that they’re fully thawed before they’re seasoned and cooked.
This recipe calls for quickly cooking the shrimp in an air fryer, but if you don’t have one, don’t worry. They’ll cook just as well in the oven.
Once all of the components are cooked, it’s time to assemble. Simply add a layer of rice to the hollowed zucchini, followed by the shrimp and a drizzle of spicy mayo, and you’ll have an easy and healthy summer dinner in 10 minutes or less.
- Cook time:
- Prep time:
- Total time:
- 4 Zucchini Boats
- 2 medium-size zucchinis, halved and hollowed
- 1 lb. Heinen’s peeled and deveined fresh raw shrimp (choose smaller shrimp, if possible)
- 2 Tbsp. Heinen’s avocado oil
- Salt and pepper
- 1 Tbsp. Heinen’s onion powder
- 1 Tbsp. Heinen’s garlic powder
- 1 tsp. Heinen’s chili powder
- 1 cup Heinen’s cooked white rice
- 1 cup mayo
- 1 Tbsp. Two Brothers sriracha
- Juice of ½ lime
- 1 bunch of chives, for garnish
- In a bowl, toss the shrimp in the avocado oil, salt, pepper, onion powder, garlic powder and chili powder.
- Air fry the shrimp at 400°F for 6-8 minutes, or until pink and cooked through. If you do not have an air fryer, follow the same instructions using the oven.
- Cut the zucchini in half longways. Using a spoon, remove the seeds from the inside of each zucchini half to create a well. Set aside.
- Combine the mayo and siracha in a bowl. Once thoroughly combined, transfer it to a container or dish that allows for easy pouring, like a gravy boat.
- Heat the rice according to the package instructions or reheat the rice if using leftovers.
- Assemble the zucchini boats by filling each zucchini half with white rice, 3-4 cooked shrimp and a drizzle of spicy mayo.