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Snack & Appetizers

Zucchini Rolls with Shrimp

Zucchini Rolls with Shrimp: fresh shrimp wrapped in tender zucchini ribbons with an herb crumb topping, a light, elegant appetizer.
Recipe Zucchini Rolls with Shrimp
  • Difficulty Medium
  • Preparation 20 minutes
  • Cooking 15 minutes
  • Servings for 4 people

If you’re looking for an eye-catching appetizer that can make any occasion special with flavor and elegance, this zucchini rolls with shrimp recipe is the perfect choice. Imagine a dish that captures all the freshness of grilled zucchini and the delicacy of shrimp: every bite is a journey through the aromas of the garden and the sea, a harmony of flavors that wins you over at first taste. These grilled zucchini rolls with shrimp stand out for their simple preparation, yet surprise with their refinement and lightness. They are perfect served as a baked zucchini and shrimp appetizer, perhaps at a dinner with friends or a family lunch, when you want to bring a touch of originality to the table without weighing down the menu.

The magic of this light zucchini and shrimp dish lies in the perfect balance between the crunchy herb crumb topping, flavored with thyme, fresh mint and parsley, and the tender filling, rich in iodine and phosphorus, which makes these rolls a real treat and a balanced choice from a nutritional point of view too. They are ideal as a summer dinner idea with zucchini and shrimp or as a sophisticated finger food, especially if you choose the steamed or baked version, which brings out all the natural goodness of the ingredients.

Follow our tips on how to make zucchini rolls with shrimp to serve little masterpieces: you can customize the recipe by replacing the shrimp with other shellfish or adding a personal touch with different herbs. If you love variations on the theme, also try the Zucchini and Shrimp Couscous, the Pasta with Shrimp and Zucchini or the colorful Venere Black Rice with Zucchini and Shrimp. And don’t forget alternatives like the Grilled Zucchini and Salmon Rolls. Make these zucchini rolls stuffed with shrimp and enjoy their lightness and versatility: a lovely invitation to share the joy of good food.

Ingredients for 4 people

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Method

  1. To make the zucchini rolls with shrimp, start by slicing the zucchini lengthwise on a mandoline to get very thin strips. Arrange them on a baking sheet lined with parchment paper and brushed with a little oil. Season them with oil, salt and pepper. Bake in a convection oven at 200 °C (400 °F) for about 10-15 minutes, until soft but not overcooked: they must stay intact when you pick them up to roll them. Take them out of the oven and transfer the zucchini to a plate or cutting board to cool. Set the baking sheet with the parchment paper aside, as you will need it for the second round in the oven.
  2. In a food processor, blend the stale bread, adding the oil and the herbs. If you are using fresh bread, cut it into cubes and toast them in the oven for about 5 minutes first to make them crisp, then blend them with the herbs.
  3. Trim the antennae off the shrimp. Peel them, leaving the head on. Season them with a little salt and white pepper.
  4. Wrap each cleaned, seasoned shrimp in a slice of zucchini. If you have smaller zucchini, you may need more slices for each roll. Arrange the rolls on the baking sheet you used before.
  5. Top each roll with a little of the herbed crumbs and bake in a hot convection oven at 170 °C (340 °F) for 4-5 minutes. The zucchini rolls with shrimp are ready to serve. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can enrich the rolls by adding a little fresh cream cheese inside before rolling up the shrimp. Another variation calls for partly covering them with a crumb topping mixed with grated bottarga (cured fish roe) for a bolder flavor. If you want an even lighter version, cook the rolls in a pan with oil over medium heat, or grill them on parchment paper at 180 °C (350 °F) without the topping. Finally, you can make them with grilled zucchini instead of baked, for a smokier flavor.

Tips

Choose fresh, good-quality shrimp, checking that they have a pleasant smell of the sea. If you can’t find large shrimp, you can use small ones and double the quantity. To save time, prepare the rolls the day before, up to the final crumb topping. A mandoline is essential for getting even zucchini slices that are thin enough. For an even more refined result, you can also add grated unwaxed lemon zest to the crumb topping. The recipe also works with scampi, prawns or other shellfish.

Storage

Zucchini rolls with shrimp keep in the fridge in an airtight container for 1-2 days at most. For longer storage, you can freeze them before the final baking for up to 2 months. Storing them after the final baking is not recommended, as the topping could lose its characteristic crunch.

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