Smart Shrimp 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 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
1 tsp
Garlic Powder
1 tbsp
Dal Spice Blend
(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
2 tbsp
Curry Paste
(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)
2 piece
Tomato
½ cup
Couscous
(Contains Wheat)
1 piece
Zucchini
7 g
Cilantro
1 piece
Cream Cheese
(Contains Milk)
Not included in your delivery
½ tbsp
Oil*
½ tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- Heat a large non-stick pan over medium-high heat.
- When the pan is 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.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl 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.
- 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. (TIP: If sauce is too acidic, add 1/4 tsp [1/2 tsp] sugar!)
- 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.
- Sprinkle with remaining cilantro.