Best 2 Curried Shrimp Stuffed Zucchini Recipes

Tantalize your taste buds with the delightful flavors of Curried Shrimp Stuffed Zucchini, a culinary symphony that harmonizes succulent shrimp, aromatic spices, and the delicate touch of zucchini. This delectable dish, presented in two enticing variations - one bursting with the vibrant flavors of Indian curry and the other showcasing the zesty tang of lemon-herb - promises an extraordinary dining experience. Embark on a culinary adventure as you explore the tantalizing recipes within this article, where each step is meticulously detailed to guide you towards creating this extraordinary dish. Discover the art of preparing the flavorful shrimp filling, expertly blending spices and herbs to create a symphony of flavors. Learn the technique of hollowing out the zucchini, transforming them into edible vessels ready to be filled with the delectable shrimp mixture. Witness the transformation as these stuffed zucchini are baked to perfection, their tender flesh absorbing the aromatic essence of the filling, resulting in a harmonious union of flavors and textures. Indulge in the vibrant delight of Curried Shrimp Stuffed Zucchini with Indian Curry, where the warmth of garam masala, ginger, and turmeric dances on your palate, complemented by the subtle sweetness of tomatoes and coconut milk. Alternatively, embark on a refreshing journey with Lemon-Herb Shrimp Stuffed Zucchini, where bright lemon zest, fragrant herbs, and a touch of garlic create a symphony of flavors, perfectly balanced by the delicate sweetness of zucchini. Each recipe offers a unique culinary experience, catering to diverse taste preferences, ensuring that every bite is a moment of pure bliss.

Here are our top 2 tried and tested recipes!

NAT'S SHRIMP AND VEGGIE STUFFED ZUCCHINI

Nat's Shrimp and Veggie Stuffed Zucchini image

A light meal that can be served alone or as a side dish. Great for an overgrown zucchini.

Provided by kelnat

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

1 extra large zucchini
¼ cup olive oil, divided
6 cloves garlic, finely chopped
1 shallot, finely chopped
½ pound large shrimp - shelled, deveined, and cut in half
1 large tomato - peeled, seeded and diced
8 cremini mushrooms, quartered
¼ cup grated Parmesan cheese
8 leaves fresh basil, torn
ground black pepper to taste
kosher salt to taste
garlic powder to taste
¼ cup grated Parmesan cheese, divided

Steps:

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
Cut the zucchini in half the long way, and scoop out the seeds and pulp, leaving a thick shell of flesh. Brush both halves of the zucchini with about 1 tablespoon of olive oil, and place them, cut sides down, onto the prepared baking sheet. Bake until the zucchini are hot and beginning to release beads of moisture, 5 to 10 minutes. Remove the zucchini from the oven.
Reduce the oven heat to 450 degrees F (230 degrees C).
Heat 2 tablespoons of olive oil in a skillet over medium-low heat, and cook and stir the garlic and shallot until translucent, about 5 minutes. Remove from the heat and let cool.
Place 1 tablespoon of olive oil, the shrimp, diced tomato, mushrooms, 1/4 cup of Parmesan cheese, basil, and the cooked garlic and shallot into a bowl, and stir to mix. Season to taste with black pepper, salt, and garlic powder. Stuff the mixture into the zucchini halves, and sprinkle each zucchini with about 2 tablespoons of Parmesan cheese.
Bake the stuffed zucchini in the preheated oven until the cheese is browned and the filling is cooked through and hot, about 20 minutes.

Nutrition Facts : Calories 267 calories, Carbohydrate 13 g, Cholesterol 95.1 mg, Fat 17.4 g, Fiber 3.1 g, Protein 17.4 g, SaturatedFat 3.8 g, Sodium 375.8 mg, Sugar 5.3 g

CURRIED SHRIMP STUFFED ZUCCHINI

Curried Shrimp Stuffed Zucchini image

I came across this recipe when I was looking for something to do with one-half pound left over boiled shrimp. I posted the recipe with the cooking times as stated, but I found that after parboiling the zucchini the skin was very soft and had a tendency to tear so be very gentle when working with the skins. You could even just put the stuffing in a casserole dish and bake it and not bother with the zucchini shells. Also, to lighten it up a bit I would substitute chicken broth for the heavy whipping cream.

Provided by Luby Luby Luby

Categories Curries

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

4 small zucchini (about 2 pounds)
2 tablespoons butter
2 tablespoons olive oil
1/2 lb shrimp, cooked, peeled & coarsely chopped
4 large button mushrooms, sliced & coarsely chopped
1/2 cup onion, diced
1/4 cup heavy whipping cream
1/2 cup Italian seasoned breadcrumbs
1/2 teaspoon salt
1 teaspoon curry powder
1/8 teaspoon black pepper
1/8 teaspoon white pepper
1/8 teaspoon ground cayenne pepper
parmesan cheese, grated

Steps:

Slice zucchini in half lengthwise.
Drop into large pot of boiling water and parboil for 5 minutes.
Carefully remove after 5 minutes and let cool until able to handle.
Gently scoop out pulp reserving shells.
Drain pulp in colander and mash until fairly dry.
In large heavy skillet melt butter and olive oil over medium heat.
Add mushrooms and onions to skillet.
Saute until soft about 15 minutes.
Add reserved zucchini pulp and seasonings mixing well.
Add remaining ingredients, mixing well.
Place reserved zucchini shells on baking sheet.
Divide shrimp mixture evenly between zucchini shells.
Sprinkle with parmesan cheese.
Bake at 350 degrees for 15 minutes or until heated through.

Nutrition Facts : Calories 619.9, Fat 39.7, SaturatedFat 16.9, Cholesterol 292.4, Sodium 1483.9, Carbohydrate 35.7, Fiber 5.5, Sugar 8.4, Protein 33.5

Tips:

Choose the right zucchini: Select firm and medium-sized zucchini for easy stuffing and cooking.
Prep the zucchini properly: Wash and halve the zucchini lengthwise. Scoop out the flesh, leaving a 1/2-inch border for a sturdy structure.
Cook the shrimp perfectly: Sauté the shrimp until they turn pink and opaque. Overcooking can make them tough and rubbery.
Make a flavorful curry sauce: Use a combination of sautéed onions, garlic, ginger, and spices like curry powder, cumin, and turmeric to create a rich and aromatic sauce.
Stuff the zucchini carefully: Fill the zucchini halves with the shrimp mixture, pressing it down gently to ensure even cooking.
Bake until tender: Bake the stuffed zucchini in a preheated oven until the zucchini is tender and the filling is heated through.
Garnish and serve: Top the baked zucchini with chopped cilantro, green onions, or roasted peanuts for a vibrant and flavorful presentation.

Conclusion:

Curried shrimp-stuffed zucchini is a delectable and versatile dish that combines the flavors of succulent shrimp, aromatic curry sauce, and tender zucchini. By following the tips and steps outlined in this recipe, you can create a healthy and satisfying meal that impresses your family and friends. Whether you're looking for a weeknight dinner option or a special dish for a gathering, this recipe offers a unique and flavorful experience that is sure to delight your taste buds.