Smart Golden Shrimp and Coconut Sauce

Name: Smart Golden Shrimp and Coconut Sauce with Veggies and Couscous
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 285 g Shrimp; ½ cup Couscous; 1 unit(s) Zucchini; 113 g Baby Tomatoes; 28 g Baby Spinach; 1 unit(s) Coconut Milk; 14 g Crispy Shallots; 1 tbsp Curry Paste; 7.5 g Vegetable Stock Powder; 4 g Cumin-Turmeric Spice Blend; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*; 1 tbsp Butter*

with Veggies and Couscous

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As golden and bright as it is delicious and filling, tonight's dinner is also guilt-free! We're serving it with less conventional--but delicious--veggie-studded couscous to help soak up all of that tasty coconut broth.

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Ingredients: Shrimp • Coconut milk (coconut extract, water) • Zucchini • Baby tomatoes • Moroccan couscous (durum wheat semolina) (wheat) • Spinach • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).

Tags:

Spicy

•Quick

•New

•Calorie Smart

•Carb Smart

Allergens:

Shrimp

•Wheat

•Soy

•Sulphites

•Milk

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

285 g

Shrimp

(Contains: Shrimp)

½ cup

Couscous

(Contains: Wheat)

1 unit(s)

Zucchini

113 g

Baby Tomatoes

28 g

Baby Spinach

1 unit(s)

Coconut Milk

14 g

Crispy Shallots

(Contains: Wheat May contain traces of: Gluten)

1 tbsp

Curry Paste

(May contain traces of: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)

7.5 g

Vegetable Stock Powder

(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

4 g

Cumin-Turmeric Spice Blend

(May contain traces of: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Butter*

(Contains: Milk)

Nutrition Values

Calories650 kcal

Fat38 g

Saturated Fat24 g

Carbohydrate51 g

Sugar8 g

Dietary Fiber6 g

Protein30 g

Cholesterol195 mg

Sodium1590 mg

Trans Fat0.3 g

Potassium1000 mg

Calcium150 mg

Iron4.5 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 Spoons

•Measuring Cups

•Baking Sheet

•Strainer

•Large Non-Stick Pan

Cooking Steps

PDF

Before starting, preheat the broiler to high. Wash and dry all produce.
To a medium pot, add 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter. Season with salt and bring to a boil over high.
Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.

Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch quarter-moons.
Using a fork, pierce tomatoes.
Roughly chop spinach.
To an unlined baking sheet, add zucchini, tomatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
Broil veggies in the middle of the oven for 8-12 min, stirring halfway until veggies are lightly charred and tender.

Heat a large non-stick pan over medium-high.
While pan heats, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper
When hot, add 1/2 tbsp (1 tbsp) oil, shrimp and Cumin-Turmeric Spice Blend. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
Transfer shrimp to a plate.

Reheat the same pan over medium.
Add coconut milk, stock powder and half the curry paste (use all for 4 servings).
Cook for 3-4 min, stirring occasionally, until sauce has thickened slightly.
Add shrimp. Stir to coat.