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Coconut Curry with Zucchini Noodles and Shrimp

Coconut Curry with Zucchini Noodles and Shrimp


Hello! Anyone out there? I wouldn’t be surprised if some people have given up on me. After all, my last post and recipe here was 5 months ago…bad blogger!

But I have been busy. Things are ticking along quite nicely, to be honest.

I signed a BIG cookbook deal for my other blog, Outlander Kitchen, a couple of months ago, which is what I’ve been working towards for the past 5 years. I’m so proud that the hard work paid off and my dreams are coming true!

But with rewards comes more hard work — my deadline for the cookbook is short, which explains my absence here. There’s only so many recipes one girl can write, and right now my priority is over at OK.

kitchenThe other piece of exciting news is that I have a new, beautiful kitchen! Isn’t it the swankiest cooking area you’ve ever seen?

A big thank you goes out to Santi and Patricia at IM Design right here on Pender, who built this thing of beauty for us. Their aluminum cabinets are stylish and practical. I’m so excited to cook in this space! It inspires me everyday.

julienned zucchiniOur garden is also flourishing, and today’s dish is all about using the zucchini that is over running many a Pender garden at the moment. When it rains zucchinis, it pours!

Coconut Curry with Zucchini Noodles and Shrimp

A quick, light supper that won’t weigh you down in the heat.

Serves 4

  • 3 tablespoons coconut oil or vegetable oil, divided
  • 2 cloves garlic, grated or minced
  • 2 teaspoons minced ginger
  • 1 teaspoon curry powder
  • 1 cup coconut milk
  • 1 cup chicken stock (low or no salt)
  • 1 teaspoon agave nectar or 1 tablespoon honey/maple syrup
  • 1 1/2 pounds zucchini, julienned
  • 1 small onion, julienned
  • 12 to 16 shrimp, peeled and deveined
  • Kosher salt
  • Pepper
  • 2 tablespoons chopped fresh basil

Heat 1 tablespoon of coconut oil in a small saucepan over medium until shimmering. Add the garlic, ginger and curry powder and cook until softened, about 1 minute. Stir in the coconut milk, stock, agave and 1/2 teaspoon of salt, bring to a boil then reduce to medium low and simmer for 15 minutes.

Heat the remaining 2 tablespoons of oil in a large pan over medium high. When the oil is shimmering, add the onion, zucchini and a pinch of salt and pepper. Cook, stirring frequently until the zucchini is tender and bright green, 3 or 4 minutes. Stir the basil into the zucchini, then move everything to the edges of the pan. Add the shrimp to the middle of the pan and cook until pink on both sides, turning once, about 3 minutes. Remove the pan from the heat,

Pile the zucchini in the middle of each of 4 bowls, then add the shrimp.  Pour the curry sauce into the bottom of the bowls then garnish with more basil. I also served black rice with this dish to make it a little more substantial, but if you want to keep it low carb, you could serve it with a side of kale, or broccoli, or whatever your tummy desires.