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Nutritionist's Pick: Indian-Spiced Shrimp and Microwaveable Brown Rice

Nutritionist's Pick: Indian-Spiced Shrimp and Microwaveable Brown Rice

with Zucchini, Peppers and Mint Yogurt Sauce
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1010 kcal
Protein
: 
39g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Shrimp
  • Milk
  • Almonds
  • Mustard
  • Soy
  • Sulphites
  • Egg
  • Gluten
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • May contain traces of allergens
  • Tree nuts
  • Wheat
  • Crustaceans
  • Fish
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

285 g

Shrimp

(Contains: Shrimp)

1 unit(s)

Greek Yogurt

(Contains: Milk)

1 unit(s)

Zucchini

2 unit(s)

Garlic, cloves

1 unit(s)

Lemon

1 unit(s)

Sweet Bell Pepper

28 g

Almonds, sliced

(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

9 g

Indian Spice Mix

(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

7 g

Mint

250 g

Microwaveable Brown Rice

(May be present: Egg, Milk, Mustard, Sulphites, Tree nuts, Peanuts, Sesame, Crustaceans, Fish, Triticale, Soy, Wheat)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

1 tbsp

Butter*

Calories1010 kcal
Fat39 g
Saturated Fat8 g
Carbohydrate129 g
Sugar9 g
Dietary Fiber12 g
Protein39 g
Cholesterol200 mg
Sodium1290 mg
Trans Fat0.3 g
Potassium1250 mg
Calcium250 mg
Iron6.5 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.

Cooking Steps

Prep
1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • Peel, then mince or grate garlic.
  • Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
  • Core, then cut pepper into 1/2-inch pieces.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.
  • Thinly slice mint.
  • Drain and rinse shrimp, then pat dry with paper towels. Season with remaining Indian Spice Mix.
Cook veggies
2
  • To an unlined baking sheet, add peppers, zucchini and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. 
  • Roast in the middle of the oven for 12-15 min, stirring halfway through, until tender.
Make mint yogurt sauce
3
  • Meanwhile, to a small bowl, add yogurt, mint, half the garlic, 1/2 tbsp (1 tbsp) water, 1/4 tsp (1/2 tsp) sugar, lemon zest and half the lemon juice. Stir to combine. Season with salt and pepper.
Cook Microwaveable Brown Rice
4
  • Meanwhile, massage the pouch of rice to separate grains.
  • Open top of package and heat rice in the microwave for 2 min. (NOTE: If you don’t have a microwave, stir-fry rice in a hot non-stick pan with a splash of water for 3 min, until heated through.)
Cook shrimp
5
  • In a large non-stick pan, heat 1 tbsp (2 tbsp) olive oil over medium-high.
  • When the pan is hot, add shrimp and remaining garlic. Cook for 1-2 min, stirring occasionally.
  • Add almonds. Cook for 1-2 min, stirring occasionally, until shrimp just turn pink.** Season with salt and pepper.
Finish and serve
6
  • To brown rice, add remaining lemon juice, then fluff with a fork.
  • Spoon half the mint yogurt sauce over the base of each bowl. Top with brown rice, then veggies and shrimp.
  • Dollop remaining mint yogurt sauce over top.
  • Squeeze lemon wedge over top.

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