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Smart Shrimp Curry

Smart Shrimp Curry

with Buttered Couscous

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This silky, fragrant curry sauce built on warm spices, tomatoes and cream cheese will instantly delight the palate! A healthy serving of shrimp and a side of light couscous make this a wholesome wonder.

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

Tags:QuickCarb Smart (50g or less)Calorie Smart (650kcal or less)
Allergens:Crustacean/CrustacéWheat/BléMilk/Lait

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

1 tsp

Garlic Powder

1 tbsp

Indian Spice Blend

2 tbsp

Mild Curry Paste

160 g

Roma Tomato

½ cup

Couscous

(ContainsWheat/Blé)

200 g

Zucchini

7 g

Cilantro

43 g

Cream Cheese

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Salt*

0.13 tsp

Pepper*

½ tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories530 kcal
Fat24 g
Saturated Fat12 g
Carbohydrate50 g
Sugar6 g
Dietary Fiber6 g
Protein30 g
Cholesterol228 mg
Sodium1400 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Strainer
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add half the garlic powder, 2/3 cup water, 1 tbsp butter and 1/8 tsp salt (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.

2

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

3

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. Carefully wipe the pan clean.

4

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

5

Add cream cheese and 1 cup water (dbl for 4 ppl) to the pan with tomatoes. Bring to a simmer over medium-high, stirring often, until smooth. Once simmering, add zucchini. Cook, stirring occasionally, until zucchini are tender-crisp, 3-4 min. Add shrimp, then stir until warmed through. Season with salt and pepper, to taste. (TIP: If sauce is too acidic, add 1/4 tsp sugar!)

6

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