Crispy Cheesy Zucchini Wrapped Shrimp Bites

Ingredients

The Crispy Zucchini Shrimp

• 1 lb large shrimp (peeled and deveined)
• 2 medium zucchini
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• ½ cup panko breadcrumbs
• 1 egg
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 1 tbsp chopped fresh parsley

The High-Protein Lemon-Garlic Crema

• ½ cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Pinch of salt

Directions

1. Prepare the Zucchini and Shrimp Wash the zucchini and use a vegetable peeler or mandolin to slice them lengthwise into long, thin ribbons. Pat the shrimp completely dry.
2. Set Up Coating In one bowl, beat the egg. In another bowl, mix the Parmesan, panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
3. Wrap and Coat Wrap one thin zucchini ribbon tightly around the center of each shrimp. Dip the wrapped shrimp into the egg, then press it firmly into the breadcrumb mixture until heavily coated.
4. Add the Wrap Place the coated shrimp on a baking tray lined with parchment paper for zero cleanup. Sprinkle mozzarella cheese heavily over the top of each shrimp so it melts and wraps around the zucchini as they bake.
5. Bake Drizzle lightly with olive oil and bake at 400°F (200°C) for 12 to 15 minutes until the shrimp are cooked through and the cheese is bubbly, golden, and completely crispy.
6. Garnish & Serve Sprinkle with fresh parsley and serve hot with a heavy drizzle of the lemon-garlic crema.
7. Optional Dipping Sauce: Whisk together the Greek yogurt, lemon juice, garlic powder, and salt until completely smooth, thick, and pourable.

Notes

Serving Ideas: As a high-protein handheld snack Wrapped in crisp butter lettuce cups Alongside a fresh side salad

Tips: Use crushed pork rinds instead of panko for an absolute zero-carb keto hack. Add chili flakes to the breading if you like a little heat. Cook them in the air fryer at 375°F (190°C) for 10 to 12 minutes.