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.
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Allergens
Soy
Mustard
Wheat
Milk
Sulphites
Shrimp
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Utensils
Measuring Spoons
Strainer
Large Non-Stick Pan
Medium Pot
Measuring Cups
Tags
Spicy
Quick
Under 50g of Carbs
Under 650 Calories
Ingredients
Shrimp
285 g
Garlic Powder
1 tsp
Dal Spice Blend
1 tbsp
Curry Paste
2 tbsp
Tomato
2 unit
Couscous
0.5 cup
Zucchini
1 unit
Cilantro
7 g
Cream Cheese
1 unit
Oil
0.5 tbsp
Unsalted Butter
2 tbsp
Salt
0.5 tsp
Pepper
0.25 tsp
Preparation
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.
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.
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.
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.
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!)
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.
