Shrimp and Zucchini Salad with Red Curry Sauce Recipe

Looking for an easy Shrimp and Zucchini Salad with Red Curry Sauce recipe? Learn how to make Shrimp and Zucchini Salad with Red Curry Sauce using healthy ingredients.


Submitted by oodalali

Makes 4 servings



From Best of the Best Food and Wine

Recipe Ingredients for Shrimp and Zucchini Salad with Red Curry Sauce

1/4 cup unsalted roasted peanuts (coarsly chop after measuring)
1/4 cup vegetable oil
1 (small poblano) chile pepper, seeded and finely diced
1 small onion, finely diced
3 garlic cloves, minced
2 T grated fresh ginger
1/2 cup white wine
12 oz (1.5 cups) coconut milk
2 T thai red curry paste
1 roasted red bell pepper from a jar, diced
1/2 lime, juiced
1 kosher salt
1 black pepper
2 T butter, unsalted
1 1/2 lb zucchini, very thinly sliced lendthwise
1 lb seafood mix or shrimp
2 T chopped cilantro

Recipe Directions for Shrimp and Zucchini Salad with Red Curry Sauce

  1. In a large saucepan, heat 2 T ofthe vegetable oil. Add the poblano, onion, garlic, and ginger adn cook over moderately hight heat until teh onion is softened, about 5 min. Add teh wine adn cook until the pan is almost dry, about 1 min. Add teh coconut milk, red curry paste and roasted red pepper and simmer over low heat, stirring occasionally, until th sauce is slightly thickened, about 10 min.

  2. Transfer the curry sauce to a blender and puree until snmooth. Add teh lime juice and zest and season with salt and pepper. Return the sauce to the saucepan and keep warm.

  3. In a large skillet, melt the butter. Add teh zucchini, season with salt and cook over moderrate heat, tossing, until just tender, about 4 min. Transfer the zucchini to a platter.

  4. In the same skillet , heat the remaining 2 T of vegetable oil. Season the seafood or shrimp with salt and pepper. Add the shrimp to the skillet and cook over moderatly high heat until almost done, about 2 min. Top the zucchini wth the shrimp. Spoon some of teh curry sauce over and around the shrimp adn zucchini, sprinkle with the nuts and cilantro and serve.

Categories

Seafood, Vegetables, First Course, Main Dish, Salads, American, Asian

Nutrition Facts
Serving Size 497.5g
Amount Per Serving
Calories
634
Calories from Fat
432
% Daily Value*
Total Fat
48.0g
74%
Saturated Fat
26.8g
134%
Trans Fat
0.0g
Cholesterol
132mg
44%
Sodium
859mg
36%
Potassium
907mg
26%
Total Carbohydrates
23.8g
8%
Dietary Fiber
5.9g
24%
Sugars
8.7g
Protein
23.4g
Vitamin A 30% Vitamin C 127%
Calcium 12% Iron 44%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • High in manganese
  • High in vitamin C
  •   Bad points
  • Very high in saturated fat
  • Contains alcohol
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