Turmeric-Spiced Shrimp Over Yellow Squash Recipe

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For more about this recipe: Cook with Turmeric

Turmeric-Spiced Shrimp Over Yellow Squash Recipe image
  • Serves 4Servings


  • 2 medium yellow squash or zucchini, stemmed
  • 1 Tbs. plus 2 tsp. olive oil
  • 2 small cloves garlic, minced
  • Salt and fresh ground pepper, to taste
  • 1 tsp. cumin
  • 1 tsp. turmeric
  • 1 tsp. coriander
  • ½ tsp. salt
  • ¾ tsp. cracked black pepper
  • ¼ tsp. cardamom
  • 1 14.5-oz. can diced tomatoes, undrained
  • 1½ lbs. raw medium shrimp, peeled and deveined (fresh or frozen, thawed)
  • 1/3 cup chopped fresh cilantro or parsley, optional


  1. Grate squash by hand or with grating
  2. attachment on food processor (this is easiest if you slice squash in half lengthwise and feed halves through the opening).
  3. Heat 1 Tbs. oil in large sauté pan over medium heat, and add shredded squash. Season with salt and pepper to taste, cover, and cook 5 minutes, stirring occasionally. Remove lid, stir, and test for tenderness. Drain off any accumulated liquids, and continue cooking for another minute or so until tender, if necessary.
  4. While squash is cooking, heat remaining 2 tsp. oil in a large skillet over medium heat. Add spices, and sauté 1 minute,
  5. or until very fragrant.
  6. Stir in tomatoes and shrimp, and cook until shrimp are just cooked through. Stir in the cilantro or parsley, if using, and serve shrimp over squash "pasta."

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 250
  • Carbohydrate Content: 10 g
  • Cholesterol Content: 275 mg
  • Fat Content: 7 g
  • Fiber Content: 2 g
  • Protein Content: 37 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 670 mg
  • Sugar Content: 6 g
Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.