Thai Curry Shrimp Stuffed Zucchini Boats

Serves 8


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 and Pepper
(optional – top with butter moistened panko crumbs/OR/dot with goat cheese)


  • Take cored zucchini and place on cookie sheet. Drizzle with about 2 T olive oil. Pick up and cover the veg’s with the oil by hand until the oil is all over each half. Place on sheet. Sprinkle generously with salt and pepper.
  •  Cook rice according to directions. (I always make more than 1 C and save the rest for rice pudding, or casseroles.)
  •  Heat 1 T oil in fry pan over medium heat. Saute the peppers and onions for about 4 minutes until translucent. Add them to the shrimp, 1 C cooked rice, and herbs. Mix in the curry, sriracha, mayo, yogurt, lime juice and fish sauce. Mix thoroughly and add a little salt if needed. (Mine needed a bit. It will depend upon how salty the curry sauce is that you choose to use.)
  •  Take mixture and place in each of the cored halves, taking care not to overfill. Place in oven preheated to 400 degrees. After you place the sheet in the oven, lower heat to 375 degrees. Cook for about 45 minutes or until brown on top. The size of your zucchini may require more or less time. Can serve hot or cold, and you can drizzle more sriracha if desired. Serve with lemon wedges.

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