Smart Shrimp Curry
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Smart Shrimp Curry

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.

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 • Zucchini • Roma tomatoes • Moroccan couscous (durum wheat semolina) (wheat) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • 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) • Cilantro • Dal spice blend (spices, garlic powder, salt, canola oil, silicon dioxide) • Garlic powder.

Tags:
Calorie Smart
Quick
Spicy
Carb Smart
Allergens:
Shrimp
Wheat
Milk

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

Preparation Time20 minutes
Cooking Time6 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

1 tsp

Garlic Powder

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

1 tbsp

Dal Spice Blend

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

2 tbsp

Curry Paste

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

2 unit(s)

Tomato

½ cup

Couscous

(Contains Wheat)

1 unit(s)

Zucchini

7 g

Cilantro

2 unit(s)

Cream Cheese

(Contains Milk)

Not included in your delivery

½ tbsp

Oil*

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories510 kcal
Fat22 g
Saturated Fat11 g
Carbohydrate48 g
Sugar7 g
Dietary Fiber5 g
Protein33 g
Cholesterol220 mg
Sodium1620 mg
Trans Fat1 g
Potassium950 mg
Calcium175 mg
Iron3 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
Strainer
Large Non-Stick Pan

Instructions

Cook couscous
1
  • 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.
Prep
2
  • 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.
Cook shrimp
3
  • Heat a large non-stick pan over medium-high heat.
  • When 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.
Start curry
4
  • Reheat the same pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) butter, 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.
Finish curry
5
  • 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!)
Finish and serve
6
  • 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.