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Week of 10/4/21

Indian Shrimp Saute
with peas / bell peppers / zucchini noodles

Active: 30 Total: 30
Original GF Paleo Vegetarian
Indian Shrimp Saute

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
Indian Butter Chicken Meatballs
Tags
Low Calorie, Quick and Easy, Dependent Meal Pairs
Proteins
Shellfish
Cuisines
Asian - Indian
Save recipe
29

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

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.

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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!

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