curried shrimp on a bed of sweet potato and zucchini "noodles"

I made this fairly effortless shrimp dish for dinner last night in an effort to lighten up after a weekend of beef short ribs and pork shoulder.  Once the weather turns chilly, it's just hard to enjoy a salad. This recipe is warm, both in temperature and spice.  I served it over a bed of greens (to make it more filling and get some extra greens) and finished with a swish of sriracha and squeeze of fresh lime to taste. This way individuals can add as much or as little heat as desired.

Also, I hadn't planned on sharing this recipe on the blog, so please pardon the sparse nature of this post.  The recipe is simple enough, but I'll be more than happy to respond to questions/comments as quickly as possible

-keep eating




Ingredients:
(serves 2)

• 1lb, 16/20 count frozen shrimp (preferable wild, with ez peel shell) 
• 1 medium sized sweet potato, peeled.
• 2 medium/large zucchini
• 2 tablespoons olive oil
• 2 teaspoons curry powder (I like madras curry, very warm, without too much heat)
• 1/2 avocado
• pinch of salt
• black pepper to taste

• sriracha
• lime
• cilantro, or micro greens (radish have a nice bright flavor) 

Directions:

Preheat the oven to 400 degrees

Thaw the shrimp in a cool water bath.

Using a spiralizer (I have and love this one from Paderno ) make noodles from the sweet potato and zucchini.

Peel the thawed shrimp. In a bowl toss the raw shrimp with 1 tbs olive oil and 1 tsp curry powder.
Place on a sheet pan and roast in the oven for 6-8 minutes.  They may seem a bit underdone, but they will finish cooking with the "noodles".

Add 1 tbsp of olive oil to a frying pan, and bring to medium heat.  Sautee the sweet potatoes for a few minutes before adding the zucchini.  This is because the sweet potatoes take a few more minutes to soften.  Add a pinch of sea salt, and 1 tsp curry powder.

Using tongs, transfer the shrimp to the fry pan, drizzle with just a bit of olive oil.  Toss together with the noodles over medium heat for another 3-5 minutes.  Turn the heat off, and move the pan to a cool surface.

I like to plate a dish like this in a large bowl.  This makes it easier to scoop up any remaining sauce at the end of the meal. Using the tongs, divide the shrimp and noodles into your bowls.  Top w/ slices of avocado, a and a squeeze of lime. Feel free to add a bit more salt, and some pepper to taste.