• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Playful Cooking
  • About
    • Know Me
    • Contact
    • My Cookbook
    • Mention
    • Amazon Storefront
  • Recipes
  • Tutorials
    • How To Style Curries
    • Play with Light
    • ISO, Aperture and Shutter Speed
    • Live Zoom on Food Styling
  • Hire Me
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Know Me
  • My Cookbook
  • Portfolio
  • Hire Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Pasta and Noodle

    Curry Leaves And Garlic Shrimp Zoodles

    May 19, 2017 by Kankana Saxena

    Jump to Recipe Print Recipe

    When a meal that looks this gorgeous but takes less than 15 minutes to prepare, you know it’s a winner and a keeper. Zucchini and shrimp cooked with the robust flavor of curry leaves, garlic, and then uplifted with a tangy lemon caper sauce. All you need to make this meal perfect is a glass of wine. Or two!

    Curry Leaves And Garlic Shrimp Zoodles | Playful Cooking

    Today, I am collaborating with Cavit to celebrate the upcoming first National Pinot Grigio Day on 26th of May. Did you know Cavit first introduced Pinot Grigio into the United States back in 1977? 4 decades! Now, to further increase the awareness of the variety, Cavit is introducing National Pinot Grigio Day. It will be held every year on the Friday before the Memorial Day. I love wine more than any other kind of alcoholic drinks. So, this is super exciting!

    Pinot Grigio is light and fruity flavored wine. It’s brightly acidic and refreshing in taste, making it perfect for this warm weather. To pair with this drink, I wanted an equally light and refreshing meal.

    Curry Leaves And Garlic Shrimp Zoodles | Playful Cooking

     

    Curry Leaves And Garlic Shrimp Zoodles | Playful Cooking

    Curry Leaves And Garlic Shrimp Zoodles | Playful Cooking

    Fresh curry leaves and garlic together makes for a striking flavor. When you marinate shrimp with this combination and then stir-fry, it turns into a great appetizer. Drizzle some lime juice on top and make sure you have some wine to wash it down.

    However, if you want a full carb free meal, hold onto that shrimp and take out the spiralizer to make some zoodles! Of course, you could just boil some pasta or cook some orzo but zoodles are so refreshing and healthier.

    Curry Leaves And Garlic Shrimp Zoodles | Playful Cooking

    Curry Leaves And Garlic Shrimp Zoodles | Playful Cooking

    Curry Leaves And Garlic Shrimp Zoodles | Playful Cooking

    Curry Leaves And Garlic Shrimp Zoodles | Playful Cooking

    I did cook the zoodles in the tangy lemon sauce for a couple of minutes, but you could always just leave it raw and drizzle the sauce on top. Like a salad. Either way, this meal is so fuss free and tasty, I think you could prepare it even for a big party without much effort. Pour some wine, stretch your legs and enjoy this beautiful sunny weather!

    Curry Leaves And Garlic Shrimp Zoodles | Playful Cooking

    Curry Leaves And Garlic Shrimp Zoodles

    Kankana Saxena
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Servings 0

    Ingredients
     

    • 12 oz./335g shrimp (no shell or tail)
    • 7 big (1.5 oz./43 g garlic cloves)
    • 12 fresh curry leaves
    • 1 teaspoon salt
    • ½ teaspoon freshly cracked peppers
    • ½ teaspoon paprika
    • 1 tablespoon vegetable oil
    • 3 zucchini
    • 1 tablespoon butter
    • 1 tablespoon all purpose flour
    • zest of 1 mayer lemon
    • juice of half mayer lemon
    • 1 cup fish/chicken broth
    • ½ teaspoon capers

    Instructions
     

    • Peel the garlic cloves and chop it finely along with the curry leaves. You could also put it in a hand mixer to finely chop it. Take half of the mixture and place it in a deep mixing bowl along with the oil, ½ teaspoon salt and paprika. Give it a mix and drop the shrimp. Mix again and allow the shrimp to marinate for at least 30 minutes.
    • After 30 minutes, place a pan on medium high heat and when the pan is hot enough, drop the shrimps in one single layer. If the pan is not big enough, fry the shrimp in batches. The shrimps should take 2 minutes on one side and after flipping, allow it to fry for one more minute. Overcooking the shrimp will make it taste like rubber. Once the shrimp are done, keep them aside.
    • Attach the zucchini to the spiralizer and using blade C, prepare thin spirals from the zucchinis.
    • Place a 9-inch big pan on medium heat. Add butter and remaining of the garlic-curry leaves mixture. Allow it heat up and sizzle for a couple of minutes. Add flour and cook for a few seconds. Add the lemon zest, juice and stock. Give it a stir and cook for a minute. Check for salt and add any, if required.
    • At this point, you could drop the zoodles along with capers into the sauce and cook for a couple of minutes. Or, you could switch off the heat and pour the tangy sauce in a small jar to drizzle on top of the raw zoodles.
    • No matter which way to decide to prepare the dish, when you are ready to serve, top the zoodles with stir fried shrimp and serve warm.

    Notes

    I didn't add any salt while cooking the zoodles as the stock I used had sodium. If you adding just water or sodium free stock, then add salt asper taste.

    Nutrition

    Serving: 1Serves 2

    Curry Leaves And Garlic Shrimp Zoodles | Playful Cooking

    More Pasta and Noodle

    • Spinach Tofu Pasta
      Spinach Tofu Pasta
    • Chicken Chow Mein
      Chicken Chow Mein
    • Gochujang Pasta
      Spicy Gochujang Pasta
    • Soba Noodles with mango and Cucumber
      Soba Noodles with Mango and Cucumber

    Reader Interactions

    Comments

    1. shibani

      June 04, 2017 at 10:53 pm

      So beautiful to look at your pictures. I can spend endless hours browsing your website. Great job...

    2. Caras Kitchen

      May 22, 2017 at 9:54 am

      Your photos are so amazing! And a day dedicated to wine celebration is a day I can get behind. Wine is my fav alcoholic drink too and pairing this refresh pinot with zoodles sounds so perfect for the warmer months ahead!

    3. Meg | Meg is Well

      May 22, 2017 at 9:37 am

      I've actually never cooked with curry leaves before but I've always wanted to. I love pairing white wine with shrimp and zucchini noodles, it's so perfect for hot days!

    4. Dhanya Samuel

      May 20, 2017 at 7:10 am

      That's such a fabulous dish....loved the curry leafy flavours and the idea of the zoodles along with it.

    5. angiesrecipes

      May 20, 2017 at 2:08 am

      It looks like a very delicious meal. I adore shrimp and your stirfry with zucchini looks very inviting!

    6. Kelsie

      May 19, 2017 at 8:50 pm

      This looks like such a delicious dinner for summer! I love how light it is; zoodles really are one of the best things in life :). Have a great weekend, Kankana!

    Primary Sidebar

    About

    Hey there! I am Kankana and this is my culinary space where I unfold memories, share stories and try new flavours. Easy effortless cooking with fresh ingredients is my mantra and I like to carry that in my everyday meal.

    Learn more about me →

    Seasonal

    • Congee With Miso Sauce
    • Apple cake
      Apple Cake
    • Creamy Garlic Mushroom Soup
    • How To Make Makhani Sauce

    Cookbook

    cookbook front cover
    Taste of Eastern India has an array of vegetarian and non-vegetarian dishes, street foods, snacks, drinks, comfort hearty food, desserts and some long-lost dishes.
    Learn More and Order

    Subscribe

    Kitchen tips and tricks
    Receive exclusive articles and eBooks on Kitchen Tips and Tricks, Photography Tutorial, Meal Prep Ideas and Simple Recipes for Busy Lifestyle. Plus Weekly Fresh Seasonal Recipes.


    Footer

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Contact

    • Contact
    • Portfolio

    Copyright © 2011-2023 Playful Cooking. All content on this blog is copyrighted. It may not be republished in part or whole without permission and proper credit. Please contact me to seek republishing or syndication rights.