Ruta Kahate'S Coriander Shrimp With Zucchini Recipe

Name: Ruta Kahate'S Coriander Shrimp With Zucchini Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound medium shrimp, peeled and deveined; 1 teaspoon ground turmeric, divided; Kosher salt; 3 tablespoons peanut oil, divided; 1 bay leaf (preferably Indian bay leaf); 4 small dried red chiles; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon freshly grated ginger; 2 pounds zucchini, chopped into 1/2-inch cubes; 2 tablespoons fresh cilantro leaves, minced

Servings: persons

1/2 pound medium shrimp, peeled and deveined
1 teaspoon ground turmeric, divided
Kosher salt
3 tablespoons peanut oil, divided
1 bay leaf (preferably Indian bay leaf)
4 small dried red chiles
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon freshly grated ginger
2 pounds zucchini, chopped into 1/2-inch cubes
2 tablespoons fresh cilantro leaves, minced

1
In a bowl, toss the shrimp with half of the turmeric and a pinch of salt. Set aside.
2
Pour two tablespoons of the oil into a large wok set over high heat. When oil just starts to smoke, add the shrimp. Stir-fry until they turn pink, about 2 minutes, remove from heat, and immediately remove them with a slotted spoon. Place them on a plate and set aside.
3
Pour the remaining tablespoon of oil into the wok and turn the heat to medium. Add the remaining turmeric, along with the bay leaf, chiles, cumin, coriander, and the ginger. Stir well, and cook until very fragrant, about one minute. Add the zucchini, and toss until the cubes are evenly coated in the spice mixture. Cover the wok, and cook until the pieces have softened, stirring occasionally, five to eight minutes.
4
Add the shrimp and the cilantro, stir well, and then turn off the heat. Divide the mixture between four plates and serve immediately with rice.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound medium shrimp, peeled and deveined, 1 teaspoon ground turmeric, divided, Kosher salt, 3 tablespoons peanut oil, divided, and more.

Yes, Ruta Kahate'S Coriander Shrimp With Zucchini Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!