South Asian-Style Jumbo Shrimp Curry
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South Asian-Style Jumbo Shrimp Curry

South Asian-Style Jumbo Shrimp Curry

with Cilantro Rice

Crispy, crunchy fried shallots provide the perfect crumble for tonight's South Asian-inspired jumbo shrimp dish. Fluffy basmati rice absorbs all the velvety-smooth coconut sauce!


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


serving amount

285 g

Jumbo Shrimp

(Contains Shrimp)

1 unit(s)

Coconut Milk

1 tbsp

Indian Spice Mix

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

7 g


¾ cup

Basmati Rice

113 g

Green Peas

1 unit(s)

Yellow Onion

1 unit(s)

Sweet Bell Pepper

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

2 tbsp

Curry Paste

(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)

1 unit(s)

Shanghai Bok Choy

28 g

Crispy Shallots

(Contains Wheat)

Not included in your delivery

0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp


1 tbsp



Nutrition Values

Calories910 kcal
Fat45 g
Saturated Fat30 g
Carbohydrate93 g
Sugar12 g
Dietary Fiber11 g
Protein35 g
Cholesterol210 mg
Sodium1360 mg
Trans Fat0.5 g
Potassium900 mg
Calcium250 mg
Iron6.5 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.


Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan


Cook rice
  • Heat a medium pot over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then rice.
  • Cook, stirring often, until toasted, 1-2 min.
  • Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high.
  • Once boiling, season with salt, then reduce heat to low.
  • Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.

  • Meanwhile, peel, then cut onion into 1/4-inch pieces.
  • Roughly chop cilantro.
  • Core, then cut pepper into 1/4-inch slices.
  • Cut bok choy into 1-inch pieces.
  • Drain, rinse then pat shrimp dry with paper towels.
Cook veggies
  • Heat a large non-stick pan over medium heat.
  • When hot, add 2 tbsp (4 tbsp) butter, then onions, peppers, bok choy, peas and Indian Spice Mix.
  • Cook, stirring often, until veggies soften slightly, 3-4 min.
Cook shrimp curry
  • Add coconut milk, 1/4 cup (1/2 cup) water, curry paste, ginger-garlic puree and shrimp to the pan with veggies.
  • Cook, stirring often, until curry thickens slightly and shrimp are cooked through, 3-4 min.**
  • Season with salt and pepper, to taste.
Finish and serve
  • Fluff rice with a fork, then stir in cilantro.
  • Divide cilantro rice between bowls. Top with shrimp curry.
  • Sprinkle crispy shallots over top.