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Turmeric-Spiced Shrimp Over Yellow Squash Recipe

For more about this recipe: Cook with Turmeric…

For more about this recipe: Cook with Turmeric


Serves 4


  • 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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g