Spicy Curriliscious Shrimp and Veggies

Posted by on May 17, 2013 in Recipes | 0 comments

I’m sitting here in my apartment knowing that I need to study for my final exams….but procrastination is one of those all too attractive (and comfortable) stages of studying, and I just can’t get myself to move on from it.  I decided that it’s okay to put off my note-reading for just a little longer if I’m doing something healthy and productive in its place.  I can’t procrastinate on a rumbling tummy!  And I haven’t really experimented with creative cooking in quite some time.  So here it goes, I’m going to make a scrumptious dinner, and it involve Spicy, Curry, Shrimp, and Veggies.  It’s curriliscious at best.  No, that word is not in the dictionary, so don’t try a Google search.  I’ll help you out a little and tell you that it basically means curry-that’s-not-too-curry-but’s-absolutely-delicious.  If you try this recipe for yourself, feel free to replace the shrimp with any other source of protein (such as chicken, shrimp, tofu, etc).  And you can add or exchange vegetables to your heart’s desire.  And if you don’t like things pretty spicy, you can take it easy on the ground cayenne pepper (or just leave it out completely).  Enjoy!




Spicy Curriliscious Shrimp and Veggies

Makes 2 servings



1-2 tbsp olive oil

1 onion sliced and roughly chopped

2 tsp minced garlic

1/2 to 1 cup water (depending on how thick you want the sauce)

1 tsp tumeric powder

3 tsp curry powder

1 tsp cayenne pepper (you might want to use less or none at all if you don’t like things pretty spicy)

1/2 – 1 cup sliced zucchini

1/2 cup wild mushrooms (or regular white buttom mushrooms, sliced)

1 cup red cabbage, chopped

about 2 cups thawed shrimp (or other protein source or extra veggies)

Brown rice or quinoa to serve


Heat the olive oil in a large saute pan on the stove.  Add the onions and garlic and cook for 2-3 minutes.  Add the tumeric powder, curry powder, cayenne pepper, and water, combine, and cook for about 2 minutes.  Add the zucchini, mushrooms, cabbage, and shrimp (or other protein).  Cook for 8-10 minutes, or until all the veggies are soft and the shrimp is pink and opaque.  If you are using another protein source, such as chicken, you may need to cook longer.  Just make sure the protein gets done.

Serve the dish over a nice big helping of rice, quinoa, or maybe even buttery grits.  Add salt and pepper to taste.










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