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.

5 from 1 vote

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

Cook Time: 25

Total Time: 35

Servings: people

Calories: 183kcal

Author: Julietkitchen By Chef Yasmin

Get Recipe Ingredients

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

You can substitute the Mexican cheese mix for cheddar cheese.

Enjoy!