A Taste of Curry Shrimp and Zucchini

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.

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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.

Course Al La Carte, Appetizer, brunch, Lunch

Cuisine Baked, Guyanese Cuisines, Healthy, Indian cuisines, West Indian Cuisine

Keyword curry shrimps., easy appetizer ideas, How to make stuffed zucchini

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 183kcal

Author Julietkitchen By Chef Yasmin

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

Get Recipe Ingredients

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 boat

  Note: 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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