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Yellow Zucchini and Corn Sauté with Curried Shrimp

Recipe courtesy of Bon Appétit’s Executive Chef Mary Nolan

Prep time: 20 mins | Cooking time: 42 mins


  • 1 1/4 pounds medium to large shrimp, peeled and deveined
  • 2 1/2 teaspoons sweet curry powder
  • 3 tablespoons olive oil
  • 1/2 large onion, diced (about 1 cup)
  • 1 jalapeno, seeded and finely diced
  • 2 cloves garlic, minced
  • 1 1/2 cups corn (cut from about 2 ears of corn)
  • 1 small yellow zucchini, diced
  • 1 teaspoon kosher salt, plus more as needed
  • 1/2 cup long-grain white rice
  • 2/3 cup white wine or white vermouth
  • 2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons roughly chopped cilantro


For a fragrant rice dish with the perfect mix of color and flavor, whip up a Yellow Zucchini and Corn Sauté with Curried Shrimp for dinner. Enhance the flavor of a simple weeknight dinner with the blend of spices from curry powder. Usually a mix of turmeric, coriander, cardamom, and cumin— curry’s interesting taste will amp up your rice or grains. You’ll also get the benefits of Vitamins A and C from the yellow zucchini and dietary fiber from the corn—not to mention a mouthwatering dish the whole family will love.

  1. Toss shrimp with 2 teaspoons curry powder and mix well. Refrigerate until ready to use.<br />
  2. Heat olive oil in a large skillet (you'll need one with a lid) over medium-low heat and add onion. Sauté until soft and translucent, about 15 minutes, stirring frequently. Add jalapeño, garlic and remaining 1/2 teaspoon curry and stir, cooking until well mixed and softened, about 5 minutes. Add corn, yellow zucchini and salt. Mix well and cook until bright, about 3 minutes. Add rice and stir to combine.
  3. Increase heat to medium-high and add white wine and allow to cook until almost all absorbed, about 2 minutes. Reduce heat to low, add 1 cup water, spread mixture into an even layer and bring to a simmer. Cover and cook for 5 minutes.<br />
  4. Add shrimp in an even layer over the corn mixture and cover. Continue to cook until shrimp are no longer translucent and just starting to curl, about 5-6 minutes longer. Turn off heat and allow to rest, covered, 6 minutes. Remove lid and check seasoning, adding additional salt if desired. Sprinkle with lemon juice and cilantro and serve.<br /> Plum Pointer: Inspired by the vibrant yellows in this dish & want to introduce some of these flavors to baby, too? Then check out eat your colors® Yellow for a delightful puree of mango, zucchini, corn and turmeric.<br />