South Asian-Style Jumbo Shrimp and Salmon Curry
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South Asian-Style Jumbo Shrimp and Salmon Curry

South Asian-Style Jumbo Shrimp and Salmon Curry

with Cilantro Rice

Crispy, crunchy fried shallots provide the perfect crumble for tonight's South Asian-inspired jumbo shrimp and salmon dish. Fluffy basmati rice absorbs all the velvety-smooth coconut sauce!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

285 g

Jumbo Shrimp

(Contains Shrimp)

1 unit(s)

Coconut Milk

1 tbsp

Indian Spice Blend

7 g


¾ cup

Basmati Rice

113 g

Green Peas

1 unit(s)

Yellow Onion

1 unit(s)

Sweet Bell Pepper

2 tbsp

Ginger-Garlic Puree

2 tbsp

Curry Paste

1 unit(s)

Shanghai Bok Choy

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

250 g

Salmon Fillets, skin-on

(Contains Salmon)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.13 tsp


0.06 tsp



Nutrition Values

Calories1200 kcal
Fat65 g
Saturated Fat34 g
Carbohydrate94 g
Sugar12 g
Dietary Fiber11 g
Protein60 g
Cholesterol295 mg
Sodium1410 mg
Trans Fat0.5 g
Potassium1450 mg
Calcium300 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan


Cook rice

Before starting, wash and dry all produce. Heat a medium pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then rice. Cook, stirring often, until toasted, 1-2 min. Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high. Once boiling, season with salt, then reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.


Meanwhile, peel, then cut onion into 1/4-inch pieces. Roughly chop cilantro. Core, then cut pepper into 1/4-inch slices. Cut bok choy into 1-inch pieces. Drain, rinse then pat shrimp dry with paper towels.

Cook veggies and salmon

Heat a large non-stick pan over medium heat.When hot, add 2 tbsp (4 tbsp) butter, then onions, peppers, bok choy, peas and Indian Spice Mix. Cook, stirring often, until veggies soften slightly, 3-4 min. Meanwhile, pat salmon dry with paper towels, then season with salt and pepper. Heat a medium non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.**

Cook shrimp curry

Add coconut milk, 1/4 cup (1/2 cup) water, curry paste, ginger-garlic puree and shrimp to the pan with veggies. Cook, stirring often, until curry thickens slightly and shrimp are cooked through, 3-4 min.** Season with salt and pepper, to taste.

Finish and serve

Fluff rice with a fork, then stir in cilantro.Divide cilantro rice between bowls. Top with shrimp curry and salmon. Sprinkle crispy shallots over top.

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