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National Pinot Grigio Day: Garlic Shrimp Zoodles and Curry Leaves

Kankana Saxena
Fresh curry leaves and garlic come together to make these shrimp and lemony zoodles extra flavorful. Pair with an equally bright and acidic Pinot Grigio for the perfect duo.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main
Servings 2 servings


  • 12 oz./335g shrimp no shell or tail
  • 7 big 1.5 oz./43 g garlic cloves
  • 12 fresh curry leaves
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked peppers
  • ½ teaspoon paprika
  • 1 tablespoon vegetable oil
  • 3 zucchini
  • 1 tablespoon butter
  • 1 tablespoon all purpose flour
  • zest of 1 Meyer lemon
  • juice of half Meyer lemon
  • 1 cup fish/chicken broth
  • ½ teaspoon capers


  • Peel the garlic cloves and chop it finely along with the curry leaves. You could also put it in a hand mixer to finely chop it. Take half of the mixture and place it in a deep mixing bowl along with the oil, ½ teaspoon salt and paprika. Give it a mix and drop the shrimp. Mix again and allow the shrimp to marinate for at least 30 minutes.
  • After 30 minutes, place a pan on medium high heat and when the pan is hot enough, drop the shrimps in one single layer. If the pan is not big enough, fry the shrimp in batches. The shrimps should take 2 minutes on one side and after flipping, allow it to fry for one more minute. Overcooking the shrimp will make it taste like rubber. Once the shrimp are done, keep them aside.
  • Attach the zucchini to the spiralizer and using blade C, prepare thin spirals from the zucchinis.
  • Place a 9-inch big pan on medium heat. Add butter and remaining of the garlic-curry leaves mixture. Allow it heat up and sizzle for a couple of minutes. Add flour and cook for a few seconds. Add the lemon zest, juice and stock. Give it a stir and cook for a minute. Check for salt and add any, if required.
  • At this point, you could drop the zoodles along with capers into the sauce and cook for a couple of minutes. Or, you could switch off the heat and pour the tangy sauce in a small jar to drizzle on top of the raw zoodles.
  • No matter which way to decide to prepare the dish, when you are ready to serve, top the zoodles with stir fried shrimp and serve warm.


I didn't add any salt while cooking the zoodles as the stock I used had sodium. If you adding just water or sodium free stock, then add salt asper taste.