Smart Spicy Shrimp Curry
with Buttered Couscous- Shrimp
- Wheat
- Milk
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.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
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)
½ tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add half the garlic powder, 2/3 cup water, 1 tbsp butter and 1/4 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.
Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half moons.Roughly chop cilantro. Cut tomatoes 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 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.
Heat the same pan over medium-high. 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, 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 water (1 cup for 4 ppl) Bring to a simmer, stirring often, until combined.Once simmering, add shrimp. Stir 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 sugar!)
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 remaining cilantro.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The curry sauce is rich and fragrant, with bold spice that many reviewers loved; some found the heat overpowering and suggest using half the curry paste for a milder result.
- Ease of prep: Most reviewers found this dish quick and straightforward to pull together on a weeknight.
- Suggestions: Add a pinch of sugar to balance acidity and tame the heat, as the recipe itself recommends; some reviewers also added extra vegetables like bell pepper, spinach, or chickpeas to bulk out the dish.
- Leftovers: This dish keeps well for next-day lunches, though a few reviewers noted the spice level intensifies overnight.
- Sides: Many reviewers preferred rice — jasmine, basmati, or short-grain — over couscous, finding it a better match for the curry sauce; a few successfully swapped in quinoa or cauliflower rice.
