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Zucchini With Pink Shrimp

Zucchini With Pink Shrimp

WebMD Recipe

  • 1 3/4 cups
  • 5 ounces
    cooked shrimp, peeled
  • 1 8-ounce package
    fat-free cream cheese
  • 2 tablespoons
    lemon juice
  • 1 handful
    herbs, such as parsley or chives
    salt, to taste
    pepper, to taste
  1. Rinse zucchini, cut off the tops and bottoms. Cut zucchini lengthwise and scoop out the middle with a small spoon.
  2. Cook the zucchini halves in boiling hot water for 5 minutes, strain and refrigerate.
  3. In a bowl, mix the cream cheese, 1 tablespoon of lemon juice, fine herbs, salt, and pepper.
  4. Garnish zucchini with the shrimp; sprinkle with 1 tablespoon of lemon juice, then coat with the cream cheese sauce. Serve chilled.
Nutritional Information

Makes: 4 servings
  • Calories118
  • Protein17.4 g
  • Carbohydrates4 g
  • Fat3.5 g
  • Calories from Fat27%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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