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
An easy and delicious lightly curried shrimps stuffed into a beautiful zucchini makes a delightful appetizer or even a light lunch.
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Servings: 4 people
Calories: 183kcal
Ingredients
- 1 pound shrimps small
- 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
- Preheat the oven to 400 degrees
- Clean, wash and dry the shrimp (remove the tails)
- Wash the zucchini with a vegetable brush, cut off the ends and cut each zucchini in two lengthwise.
- Using a spoon, scoop out enough of the middle of each zucchini to form a boatNote: reserve the zucchini that was scooped out to add to the shrimp mixture
- 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
- Heat two tablespoons olive oil over medium heat
- Add the combined spice mixture and stir. Cook for about five minutes until very fragrant
- In the meantime, line a baking sheet with aluminum foil and coat with a little olive oil
- Place each zucchini boat side by side on the pan. Sprinkle with salt and pepper
- 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.
- Put the pan back on the stove and add the shrimp, stir to combine
- Cook shrimp for two minutes then add the salt and the reserved zucchini and continue cooking for two minutes. Remove from the stove
- Add one tablespoon cheese to each of the Zucchini boats.
- Divide the shrimp mixture into four and add to each of the zucchini boats
- Top with the rest of the cheese
- Bake in the oven for 16 minutes
- Remove from the oven, plate and serve
Notes
You can substitute the Mexican cheese mix for cheddar cheese.
Enjoy!
Nutrition
Calories: 183kcal | Carbohydrates: 5g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 1599mg | Potassium: 602mg | Fiber: 2g | Sugar: 3g | Vitamin A: 296IU | Vitamin C: 21mg | Calcium: 103mg | Iron: 1mg
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