Easy Shrimp Curry
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Cook time: 
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Serves: 2 servings
A quick, easy curry for weeknight dinners made with shrimp, zucchini and rice noodles.
  • ½ of a zucchini
  • ½ of a squash
  • ½ yellow onion
  • 16 medium sized shrimps, defrosted and cleaned, tails off
  • 1 tablespoon olive, coconut or avocado oil
  • Salt and pepper
  • 2 teaspoons minced garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon tomato paste
  • 2 tablespoons curry powder
  • 1 cup coconut cream or coconut milk
  • 4 ounces rice or pad thai noodles
  • Lime juice
  1. Cut zucchini and squash in half lengthwise and then into ¼" pieces to form half moon shapes. Dice yellow onion.
  2. Heat oil in a large pan over medium heat. Add zucchini, squash and onion, then season with two generous pinches of salt and some black pepper. Sauté until soft and slightly golden brown, about 5 minutes.
  3. While veggies are cooking, bring a pot of water to boil and cook rice noodles according to package directions.
  4. Once veggies are cooked, make room in the pan for the shrimp. If needed, add a teaspoon of olive oil, and add shrimp in a single layer to the pan. Season with a pinch of pepper and black pepper. Cook for 3 minutes.
  5. Add garlic to the shrimp and veggie pan. Stir everything together and cook for about 30 seconds or until fragrant. Add curry powder, ginger, tomato paste and coconut cream to the the pan and stir.
  6. Turn down the heat to medium low and simmer for 2-3 minutes. Drain rice noodles and add to pan with shrimp and veggies.
  7. Toss together and serve. Squeeze fresh lime juice and enjoy.
Recipe by Gourmet Gab at https://thegourmetgab.com/easy-shrimp-curry/