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!
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.
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.
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!
- 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
- 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.
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.