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Smart Shrimp and Salmon Curry
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Smart Shrimp and Salmon Curry

Smart Shrimp and Salmon Curry

with Buttered Couscous

This silky, fragrant curry sauce built with warm spices, tomatoes and cream cheese is sure to delight your palate! A healthy serving of shrimp, salmon and a side of light couscous make this meal a wholesome wonder.

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Tags:
Spicy
Quick
Carb Smart
Calorie Smart
Allergens:
Shrimp/Crevettes
Wheat
Milk
Salmon/Saumon

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

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp/Crevettes)

1 tsp

Garlic Powder

1 tbsp

Dal Spice Blend

2 tbsp

Curry Paste

2 unit

Tomato

½ cup

Couscous

(Contains Wheat)

1 unit

Zucchini

7 g

Cilantro

1 unit

Cream Cheese

(Contains Milk)

250 g

Salmon Fillets, skin-on

(Contains Salmon/Saumon)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp

Salt*

¼ tsp

Pepper*

½ tbsp

Oil*

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Nutrition Values

Calories780 kcal
Fat40 g
Saturated Fat16 g
Carbohydrate49 g
Sugar7 g
Dietary Fiber6 g
Protein55 g
Cholesterol310 mg
Sodium1680 mg
Trans Fat1 g
Potassium1400 mg
Calcium225 mg
Iron3.25 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.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Strainer
Large Non-Stick Pan

Instructions

Cook couscous
1

Before starting, wash and dry all produce. Add half the garlic powder, 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove from heat, then add couscous. Stir to combine. Cover and let stand, 5 min.

Prep
2

Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.Roughly chop cilantro.Cut tomato into 1/2-inch pieces.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Cook shrimp and salmon
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min. Remove from heat. Transfer to a plate.Pat salmon dry with paper towels, then season with salt and pepper. Return the pan to medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side. Transfer to a plate and cover to keep warm.

Start curry
4

Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add tomatoes. Cook, stirring often, until tomatoes start to break down, 2-3 min. Add zucchini. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add Dal Spice Blend, curry paste and remaining garlic powder. Cook, stirring often, until fragrant, 30 sec.

Finish curry
5

Add cream cheese and 2/3 cup (1 cup) water. Bring to a simmer, stirring often, until combined.Once simmering, add shrimp. Continue cooking, stirring often, until warmed through and sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste. (TIP: If sauce is too acidic, add 1/4 tsp [1/2 tsp] sugar!)

Finish and serve
6

Add half the cilantro to the pot with couscous. Season with salt and pepper, then fluff with a fork.Divide couscous between bowls. Spoon shrimp curry over top. Arrange salmon on top of curry.Sprinkle with remaining cilantro.