Smart Shrimp Curry
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Smart Shrimp Curry

Smart Shrimp Curry

with Smashed Cauliflower and Potatoes

"This silky, fragrant curry sauce built on warm spices, tomatoes and cream cheese will instantly delight the palate! We've lightened buttery smashed potatoes with cauliflower for a filling side that's lower on starch.

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

Carb Smart
Calorie Smart

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


(Contains Crustacean/Crustacé)

1 unit

Garlic, cloves

50 g


1 tbsp

Indian Spice Blend

2 tbsp

Mild Curry Paste

160 g


285 g

Cauliflower, florets

230 g

Russet Potato

7 g


43 g

Cream Cheese

(Contains Milk)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


¼ tsp


½ tbsp



Nutrition Values

Calories540 kcal
Fat29 g
Saturated Fat16 g
Carbohydrate43 g
Sugar9 g
Dietary Fiber7 g
Protein29 g
Cholesterol240 mg
Sodium1300 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.


Large Pot
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Measuring Cups
Potato Masher


Cook potatoes and cauliflower

Before starting, wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, cauliflower, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return veggies to the same pot, off heat. Cover to keep warm.


While potatoes and cauliflower cook, cut tomatoes into 1/2-inch pieces. Roughly chop cilantro. Peel, then mince or grate garlic. Peel, then cut shallot into 1/4-inch pieces. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Cook shrimp

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove the pan from heat. Transfer shrimp to a plate.

Start curry

Heat the same pan over medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add shallots. Cook, stirring occasionally, until slightly softened, 2-3 min. Add garlic and tomatoes. Cook, stirring often, until tomatoes start to break down, 3-4 min. Add Indian Spice Mix and curry paste. Cook, stirring constantly, until fragrant, 30 sec.

Finish curry

Add cream cheese and 1/2 cup water (dbl for 4 ppl) to the pan. Bring to a simmer over medium-high, whisking constantly, until combined. Once simmering, continue whisking occasionally until sauce thickens slightly, 2-3 min. Add shrimp and stir to warm through. Season with salt and pepper, to taste. (TIP: If sauce is too acidic, add 1/4 tsp sugar.)

Finish and serve

Roughly mash 2 tbsp butter (dbl for 4 ppl) into veggies until slightly mashed. (NOTE: 'Smashed' potatoes and cauliflower will still have a few chunks!) Season with salt and pepper, to taste. Divide smashed potatoes and cauliflower between plates. Spoon shrimp curry over top. Sprinkle with cilantro.