Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Indian Shrimp Saute
with peas / bell peppers / zucchini noodles

Active: 30 Total: 30

With leftover Indian Butter Curry Sauce from earlier in the week, this shrimp and vegetable saute comes together super fast. Serve it over zucchini noodles or just cube the zucchini and serve it on the side. We first featured this meal in 2020

Dependency
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Indian Shrimp Saute:
  • Shrimp, peeled and deveined - 1 1/2 lbs
  • Bell peppers, any color - 1, cubed
  • Peas, fresh or frozen - 3/4 cup
  • Oil, cooking - 1 Tbsp
  • Indian Butter Curry Sauce (leftover from Tuesday) - 1 1/2 cups
  • Cilantro leaves - 2 Tbsp, leaves torn
  • Almonds, sliced or slivered - 1/4 cup
Zucchini Noodles:
  • Zucchini - 1 lb, spiralized, sliced into noodles with a peeler, or cubed
  • Oil, cooking - 1 Tbsp

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Shrimp - Defrost, rinse, and pat dry.

  2. Bell peppers - Cube bell peppers. (Can be done up to 5 days ahead)

  3. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just cube the zucchini.) (Can be done 1 day ahead)

  4. Peas - If using frozen peas, heat in the microwave or run under warm water to defrost.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat a wok with oil (portion for zucchini) over medium heat. Saute zucchini until tender, 1 to 2 minutes for zucchini noodles or 3 to 4 minutes for cubed zucchini. Season with some salt and transfer to a serving plate.

  2. Return wok to heat and add oil (portion for saute).

  3. Add bell peppers with some salt. Saute until bell peppers are starting to turn tender, 2 to 3 minutes.

  4. Add shrimp and saute for 1 minute more.

  5. Add Indian Butter Curry Sauce and peas. Bring sauce to a simmer and simmer until shrimp is cooked through, 3 to 5 minutes more.

  6. Serve shrimp saute over zucchini noodles. Tear cilantro leaves and scatter them over the saute. Finish with almonds on top. Enjoy!

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (18)
No ratings yet.
Gluten-free (0)
Paleo (3)
Vegetarian (5)

12 reviews

Super easy and tasty

By: Tessa
Posted: May 03, 2022
Diet: Original
0 Helpful

This was very good and easy given we made the sauce early in the week. I had unpeeled shrimp in the freezer so had the extra step of peeling… unfortunately, the butter chicken was not as well liked, for which, we first made the sauce…definitely omitted red pepper flakes so kids would eat it.

By: Namrita
Posted: Oct 25, 2021
Diet: Paleo
0 Helpful

Quick and easy with the prep done. We liked it. I added a few cut up meatballs we had left over. Used spinach for the salad. Loved the vinaigrette.

By: Barbie
Posted: Oct 21, 2021
Diet: Original
0 Helpful

So quick and easy, and loved the Indian style!

By: Angela
Posted: Oct 13, 2021
Diet: Original
0 Helpful

Really liked this and so easy to prepare

By: Jayna
Posted: Oct 13, 2021
Diet: Original
0 Helpful

This was surprisingly satisfying! Great use of a dependency.

By: Jackie
Posted: Oct 13, 2021
Diet: Original
0 Helpful