Thai Curry Shrimp Stuffed Zucchini Boats

Name: Thai Curry Shrimp Stuffed Zucchini Boats
Ingredients: 3 – 4 large, even looking zucchinis, about 12 inches long, sliced lengthwise and the centers scraped out; 2 C cooked shrimp, patted dry; 1 C jasmine rice cooked; ½ large red pepper small dice; ¼ white onion small dice; 3 heaping T red curry sauce (I used Trader Joe’s brand); 4 oz greek yogurt; Juice of one lime; 1 t rice wine vinegar; 1 t fish sauce; 2 T julienned basil leaves; 1 T julienned mint leaves; 1 – 2 t sriracha sauce; 2 T Duke’s mayonnaise; Olive oil to moisten zucchini; Salt; Pepper

ifeellikecooking.com

View full recipe on ifeellikecooking.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at ifeellikecooking.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Spoon
Skillet
Saucepan
Pot
Baking sheet
Oven
Stove
Mixing bowl
Whisk
Measuring spoon
Measuring cup
Colander
Paper towel

Ingredients

3 – 4 large, even looking zucchinis, about 12 inches long, sliced lengthwise and the centers scraped out
2 C cooked shrimp, patted dry
1 C jasmine rice cooked
½ large red pepper small dice
¼ white onion small dice
3 heaping T red curry sauce (I used Trader Joe’s brand)
4 oz greek yogurt
Juice of one lime
1 t rice wine vinegar
1 t fish sauce
2 T julienned basil leaves
1 T julienned mint leaves
1 – 2 t sriracha sauce
2 T Duke’s mayonnaise
Olive oil to moisten zucchini
Salt
Pepper