Curry Roasted Shrimp With Garlic and Cilantro
Prep: 20 minutes
If you're looking to lower your lipid profile, one way to do so is to limit consuming beef and pork to three total servings per week.
"The rest of the week should consist of white meat, skinless poultry, a meatless dish or seafood," says Troy Mueller, R.D.-N., outpatient clinical dietitian for Carilion Clinic. "This recipe is a great seafood option."
Curry might not be your go-to seasoning for seafood, but with its mixture of spices that have anti-inflammatory benefits, especially turmeric, it is sure to add a savory flavor.
Another small substitute with added health benefits is using Himalayan pink salt instead of kosher. "The Himalayan pink salt has an additional 84 minerals and trace elements that are beneficial," says Troy.
2 tablespoons olive oil
2 teaspoons curry powder
1 shallot, peeled and coarsely chopped
2 cloves garlic, peeled and smashed
1 cup fresh cilantro, coarsely chopped
1 pound shrimp, peeled and deveined
2 zucchini, trimmed and sliced into coins
- Heat oven to 500 degrees F.
- Place the oil, curry powder, salt, shallot and garlic in the bowl of a food processor and pulse until smooth. Add the cilantro and a splash of water and pulse until the leaves are coarsely chopped and the mixture is combined.
- Toss the mixture with the shrimp and zucchini and spread onto a rimmed baking sheet in an even layer.
- Roast, stirring halfway through, until the shrimp are pink and just cooked through and the zucchini are crisp tender, about 10-12 minutes. Serve immediately over brown rice or in a pita.