Grilled Red Curry Shrimp Bowls with Squash and Basil Yogurt Sauce

Grilled Red Curry Shrimp Bowls with Grilled Zucchini, Yellow Squash, and Basil Yogurt Sauce | theroastedroot.net #healthy #dinner #recipe

Thing.of.beauty.

We’ve got protein, we’ve got veggie variety, we’ve got healthy fat, we’ve got carbs, we’ve got rhythm, we’ve got music, we’ve got basil. What could be better than a mix grill bowl of colorful food that covers all of your essential food groups? It’s a one-stop shop until your next well-rounded meal.

Grilled Red Curry Shrimp Bowls with Grilled Zucchini, Yellow Squash, and Basil Yogurt Sauce | theroastedroot.net #healthy #dinner #recipe

Easy like Monday morning.

Okay, false. These bowls are intricate.

…which is my fancy way of saying, this is the most complicated multi-step thing I’ve made for us in quite some time.

But just like most complicated things in life, they’re worth it.

Worth the challenge, worth the perseverance, worth the inner-boob sweat while hovering over your million-degree grill while it’s a million degrees outside, because: happy ending.

Grilled Red Curry Shrimp Bowls with Grilled Zucchini, Yellow Squash, and Basil Yogurt Sauce | theroastedroot.net #healthy #dinner #recipe

You see, underneath all those grilled bits of charred sensory overload is a pile of rice and beans. Just like a burrito bowl, just like you’re fueling up for a big race, just like you’re at the Copacabana sipping on caipirinhas, eating a mix grill bowl of flavor, while getting your back massaged by some otherwordly human, and reading the best dang work of fiction you ever laid eyeballs on.

Where was I going with that?

Oh yes.

I got a little out of control with the grill, had leftover rice and beans that were begging to be bowl-ed, on top of loads of yogurt and fresh basil. What was I to do? Mix it all up in a fiesta of color and flavor, that’s what! Sure, it took a little more time to prepare than my standard dinner, but the heart wants what it wants.

 Grilled Red Curry Shrimp Bowls with Grilled Zucchini, Yellow Squash, and Basil Yogurt Sauce | theroastedroot.net #healthy #dinner #recipe

The shrimp gets marinated in this pretty swell sauce of coconut milk, red curry paste, and paprika. The skrimplets soak up all sorts of flavor and really are the star of the whole dang bowl.

The grilled zucchini aaaand the grilled yellow squash, though. My favorite way to eat zucs and squash is straight off the grill. Plus, there’s something about grilled squash combined with a refreshing herby yogurt sauce – have you tried this mixture? It’s so on fleek.

And then the heirloom cherry tomatoes go pop in your mouth, with tangy red onion, and creamy avocado adding freshness that is SOFRESH.

Grilled Red Curry Shrimp Bowls with Grilled Zucchini, Yellow Squash, and Basil Yogurt Sauce | theroastedroot.net #healthy #dinner #recipe

Annnnnnnnd BOWL!

Grilled Red Curry Shrimp Bowls with Grilled Zucchini, Yellow Squash, and Basil Yogurt Sauce | theroastedroot.net #healthy #dinner #recipe

Grilled Red Curry Shrimp with Grilled Squash and Basil Yogurt Sauce

Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Author: Julia
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Ingredients

Coconut Red Curry Grilled Shrimp:

Grilled Zucchini and Yellow Squash:

  • 2 inch zucchini squash sliced into 1/2- thick diagonals
  • 1 inch large yellow squash sliced into 1/2- thick diagonals
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • 2 teaspoons Herbs de Provence or Italian seasoning
  • 1/4 teaspoon sea salt or to taste

Basil Yogurt Sauce:

  • 8 ounces whole milk plain yogurt*
  • 2 tablespoons lime juice
  • 1/3 cup basil leaves chopped
  • 1 tablespoon pure maple syrup

For the Bowls:

  • 3 cups to 4 cooked rice
  • 1 14- ounce can black beans drained and rinsed
  • 2 cups heirloom cherry tomatoes halved
  • ½ red onion chopped
  • 2 ripe avocados peeled and chopped

Instructions

Prepare the Shrimp:

  1. Add the coconut milk, paprika, curry paste, and sea salt to a small blender. Blend until completely smooth.
  2. Peel and devein the shrimp. You can remove the tails or leave them on. Place shrimp in a bowl (or sealable container) and pour in the red curry marinade. Use your hands to toss all of the shrimp in marinade. Cover the bowl and refrigerate at least 1 hour (to overnight).
  3. When ready to grill, preheat the grill to medium-high and thread the shrimp onto skewers. Note: if using wooden skewers, soak them in water for 20 minutes prior to threading the shrimp so that the skewers don’t burn.
  4. Place shrimp skewers on the grill and cook for 2 minutes, or until grill marks appear. Flip skewers using tongs and cook until shrimp are cooked through, about 1 minute.
  5. Transfer skewers onto a plate and set aside until ready to use.

Prepare the Zucchini and Yellow Squash:

  1. Add the chopped zucchini and yellow squash to a bowl. Drizzle with olive oil and sprinkle with paprika, Herbs de Provence (or Italian seasoning), and salt. Toss everything together until it’s well coated.
  2. Place the squash onto the hot grill, careful to not let the rounds slip through the cracks. Cover the grill and cook until grill marks appear, 2 to 3 minutes. Use tongs to flip the squash and cook an additional 1 to 2 minutes, or until squash reach desired done-ness.

Prepare the Basil Yogurt Sauce:

  1. Add all ingredients for the basil yogurt sauce to a small blender and blend until smooth. Set aside until ready to use.

Prepare the bowls:

  1. Fill bowls (this recipe feeds 4) with rice and beans. Top with grilled shrimp and squash, tomatoes, onion, avocado, and drizzle on desired amount of basil yogurt sauce. Serve with fresh lime wedges.

Recipe Notes

*I used Siggi's Icelandic-style yogurt

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Comments

  1. Becky Winkler (A Calculated Whisk)

    We are recipe twins today with the shrimp and creamy, herby sauces! I love the idea of marinating the shrimp in red curry paste. And the basil yogurt sauce with that teensy bit of maple syrup? I can tell it’s amazing. Definitely worth any sweaty spots for a meal like this…

  2. Sarah @ Making Thyme for Health

    I agree, this definitely looks like it’s worth the inner boob sweat, lol! 😉

    It’s just so darn purdy! And I love that you threw some Herbs de Provence in there. I have a whole bag from our trip that I need to use up. Grilled veggies with basil yogurt sauce, here I come!!

  3. Terri Camp

    I recently did grilled asparagus, brussels, tomatoes, sweet potatoes, corn, harissa, hot italian sausage, on a bed of arugula with avocado slices and a crispy fried egg. I can’t wait to try the basil yogurt sauce! Yum! Thank you!

  4. Joanne

    I’m down for slightly complicated if it involves delicious and CURRY all in one place. So many things to love about this!

  5. Pingback: Shrimp, Hearts of Palm, Cucumber & Tomato Salad Recipe | Cookin' Canuck

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