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1. Following package directions, thaw shrimp. Coarsely chop onion. Heat oil in a large non-stick frying pan set over medium heat. Add onion and stir often until soft, about 3 min. Meanwhile, slice zucchini into thin rounds and green onions into 1-in. (2.5-cm) pieces. Add ½ tsp (2 mL) curry paste to frying pan and stir until onion is coated.
2. Add shrimp, zucchini, green onions and ¼ cup (50 mL) water. Increase heat to medium-high. Stir-fry until shrimp are pink and vegetables are tender, about 4 min. Taste, and if you would like it spicier, stir in remaining ¼ tsp (1 mL) curry paste. Gradually stir in spinach. Cook until just wilted, about 1 min. Taste and add salt if needed. Terrific over basmati rice.

• 27 g protein
• 4 g fat
• 10 g carbohydrates
• 4 g fibre
• 150 mg calcium
• 180 calories