Simple Shrimp & Zucchini Curry

bowl of brown rice and simple shrimp & zucchini curry next to a wooden spoon
close-up of Japanese shrimp curry with brown rice in a bowl
overhead look at the raw ingredients used to make simple shrimp & zucchini curry

Simple

This simple shrimp & zucchini curry is easy and uncomplicated. It comes together with just a few key ingredients in about an hour. It’s also extremely versatile, so if you happen to have a different vegetable or starch in your kitchen or in season, switch it out! Other additions/substitutions I love in this curry are water chestnuts, gold potatoes, broccoli and tofu.

Shrimp & Zucchini

I love shrimp because they are delicious and cook so quickly! I added baby shrimp to this meal because they cook in just two to three minutes in the boiling curry. It is important to watch which shrimp you’re buying, if you can. Certain fishing practices can have drastically negative effects on the rest of the ecosystem, including other species and the environment. I often refer to Seafood Watch as my resource for information. You could also make this curry vegan by subbing out the protein for tofu or tempeh.

Zucchini grows like a weed here in Oregon. If you plant a few seeds, you’ll likely end up with more zucchini than you know what to do with! And if you step away from your zucchini plant for just a couple days, these squash just won’t stop growing! Which is actually a blessing, since zucchini are extremely versatile and incredibly nutritious. Just one cup of cooked zucchini provides 40% of the recommended daily intake of vitamin A, which can support your vision and immune system. And zucchini tastes much better than medicine. 🥒

Curry

Ever since I was a wee little kiddo, my dad would make delicious Japanese-style curry at home. It is so creamy, thick and rich in flavor. And he always packed it full of vegetables. Now that I think about it, maybe that was a sneaky way he could get us to eat more veggies at dinner? 🤪 He would often use a curry packet, like the brand Golden Curry, which I’ve been able to find at most major grocery store chains here in the U.S. These packets do a lot of the heavy lifting for you, by adding depth of time-tested flavors in an instant.

If you’ve never had Japanese-style curry before, it is thicker than Thai or Indian curry. It is also a bit sweeter and not nearly as spicy. I love Japanese curry because it is comforting and delicious. I also added spices like turmeric and mustard seeds to this recipe, which are traditionally found in Indian food. It adds another depth of flavor to this marvelous meal.

Let me know if you cook this simple shrimp & zucchini curry! Or let me know if you have a different favorite curry recipe! 🧡 Hungry for another shrimp recipe? Try seared shrimp with green chile-cilantro rice!

close-up of Japanese shrimp curry made with Indian spices in a white bowl

Simple Shrimp & Zucchini Curry

strawberryandcream
This curry is incredibly simple yet densely rich in flavor and nutrients. Shrimp provides ample protein while the vegetables pack a punch of vitamins. Serve the curry with your choice of grain and you've got a wholesome weeknight meal!
Prep Time 5 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Indian, Japanese
Servings 4 servings

Ingredients
  

  • 2 Tbsp extra virgin olive oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp curry powder
  • 1 tsp turmeric powder
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups carrots, diced
  • 2 cups zucchini, chopped
  • 2 medium sweet potatoes, cubed
  • ¼ cup miso paste (of your choice)
  • 1 packet curry sauce (7.4 ounces)
  • 1 can coconut milk
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 1 pound baby shrimp
  • 1 cup brown rice (measured dry, before being cooked)

Instructions
 

  • Heat the olive oil on medium-high heat in a large skillet.
    Add the cumin seeds, mustard seeds, turmeric and curry powder. Stir the seeds and spices for a few minutes in the hot oil, until you hear the mustard seeds begin to pop.
    Add the diced onion and sauté until it is soft and golden, about 15 minutes.
    Add the minced garlic and cook for another few minutes, until the garlic is fragrant.
  • Add the carrots, zucchini and sweet potatoes. Sauté the vegetables for 5 to 10 minutes, until the zucchini begins to get a little softer.
  • Mix in the miso paste, curry sauce, coconut milk, salt and pepper.
    Bring everything to a boil, then simmer for 30 minutes, until the sweet potatoes are easily pierced with a fork.
  • While the curry is simmering, cook the cup of brown rice in 2 cups of water, either on the stove or in a rice cooker.
  • Once the sweet potatoes in the curry have softened, add the baby shrimp and continue to simmer for 3 to 5 minutes, until the shrimp are cooked through.
  • To serve, add a few generous scoops of the shrimp curry on top of a bed of brown rice. Enjoy!
Keyword curry paste, curry recipe, dairy free, gluten free, Japanese curry, seafood curry, shrimp curry, simple curry, simple weeknight meal, sweet potato curry, vegetable curry

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