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Smart Shrimp Curry
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Smart Shrimp Curry

Smart Shrimp Curry

with Buttered Couscous

This silky, fragrant curry sauce built on warm spices, tomatoes and cream cheese is sure to delight your palate! A healthy serving of shrimp 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

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp/Crevettes)

1 tsp

Garlic Powder

1 tbsp

Dal Spice Blend

2 tbsp

Spicy Curry Paste

160 g

Tomato

½ cup

Couscous

(Contains Wheat)

200 g

Zucchini

7 g

Cilantro

43 g

Cream Cheese

(Contains Milk)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

0.13 tsp

Pepper*

½ tbsp

Oil*

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Nutrition Values

Calories530 kcal
Fat24 g
Saturated Fat12 g
Carbohydrate49 g
Sugar6 g
Dietary Fiber6 g
Protein30 g
Cholesterol230 mg
Sodium1320 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 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.

Prep
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.

Cook shrimp
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.

Start curry
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 Dal Spice Blend, curry paste and remaining garlic powder. Cook, stirring constantly, until fragrant, 30 sec.

Finish curry
5

Add cream cheese and 3/4 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 is 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!)

Finish and serve
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 on the side. Sprinkle with remaining cilantro.