This is a light curry flavor shrimp that’s baked in a zucchini boat. The flavor is very smooth and delicate and it is very simple to make. As a child, I grew up eating curry; lots of it. I, however, rarely cook curry. I was recently inspired when my spouse returned from a three-week business trip from East Asia. I figured he would be a great taste tester since he ate a lot of curries, mostly vegetarian, while he was there. This inspiration is a light curry and zucchini dish, which I served as an appetizer. His comments were, “Is there any more of this?” I hope you will enjoy this dish as much as we did. I encourage you to try this dish. Leave a comment and follow my Blog for more great recipes. Thanks.

Curry Shrimp and Zucchini
Ingredients
- 1 pound small shrimp
- 2 large zucchini
- 2 scallions finely chopped
- 2 teaspoons ginger finely chopped
- 2 cloves garlic minced
- 3-4 sprigs of thyme chopped
- 1/2 teaspoon ground tandoori spice
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground allspice
- 2 and 1/2 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons water
- 2 tablespoons extra virgin olive oil and extra for greasing the baking sheet
- 1 cup shredded Mexican mixed cheeses
Instructions
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Preheat the oven to 400 degrees
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Clean, wash and dry the shrimp (remove the tails)
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Wash the zucchini with a vegetable brush, cut off the ends and cut each zucchini in two lengthwise.
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Using a spoon, scoop out enough of the middle of each zucchini to form a boat
Note: reserve the zucchini that was scooped out to add to the shrimp mixture
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In a small bowl add the scallions, ginger, garlic, thyme, tandoori spice, curry powder, turmeric, allspice, black pepper, and water. Use a spoon to combine
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Heat two tablespoons olive oil over medium heat
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Add the combined spice mixture and stir. Cook for about five minutes until very fragrant
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In the meantime, line a baking sheet with aluminum foil and coat with a little olive oil
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Place each zucchini boat side by side on the pan. Sprinkle with salt and pepper
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Remove the cooked seasoning from the stove briefly. Using a pastry brush, dip it in the seasoning and brush each zucchini inside and out.
Note: Be careful as the mixture is hot.
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Put the pan back on the stove and add the shrimp, stir to combine
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Cook shrimp for two minutes then add the salt and the reserved zucchini and continue cooking for two minutes. Remove from the stove
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Add one tablespoon cheese to each of the Zucchini boats.
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Divide the shrimp mixture into four and add to each of the zucchini boats
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Top with the rest of the cheese
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Bake in the oven for 16 minutes
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Remove from the oven, plate and serve
Recipe Notes
You can substitute the Mexican cheese mix for cheddar cheese.
Enjoy!
I tried the Zucchini boat recipe and it was awesome 👏
That is great. Thanks for sharing your feedback and I’m glad you enjoyed. Thanks for sharing your photo of it on Facebook as well. I thought using your home-grown zucchini – which was huge – was a very nice idea.
I tried to give it a rating but it doesn’t let me select.
Thanks for the feedback. The rating should be working now.