Smart Golden Coconut Shrimp
with Veggie Couscous
As golden and bright as it is delicious and filling, you can enjoy tonight's dinner guilt free! We're serving it with less conventional but delicious and veggie studded fluffy couscous to help soak up all of that delicately delicious coconut broth.
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.
Ingredients
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 Gluten)
1 tbsp
Curry Paste
(May contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
7.5 g
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
4 g
Cumin-Turmeric Spice Blend
(May contain Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450˚F.
Wash and dry all produce. - Quarter zucchini lengthwise, then cut into 1/2-inch quarter moons.
- Using a fork, pierce tomatoes.
- To a parchment-lined baking sheet, add zucchini, tomatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast veggies in the bottom of the oven for 10-12 min until zucchini is tender-crisp and golden and tomatoes just burst.
- While veggies roast, 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.
- Meanwhile, roughly chop spinach.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper
- When hot, add 1 tbsp (2 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-high.
- Add coconut milk, stock powder and half the curry paste (use all for 4 servings).
- Cook, stirring occasionally until sauce has thickened slightly, 3-4 min.
- Add shrimp and spinach. Stir for 1 minute until spinach wilts.
- Fluff couscous with a fork.
- Divide couscous and veggies between bowls.
- Spoon shrimp curry overtop.
- Sprinkle half the crispy shallots (use all for 4 servings) overtop.
