Spicy Shrimp & Zucchini Curry
Elevated Dinners, Impressively Easy
If your craving for a creamy, flavorful curry just can’t wait, you’re in luck: This version comes together in just 15 minutes, thanks to a few clever time-savers from our chefs. Zucchini, bell pepper, and shrimp simmer in a coconut curry spiked with spicy-sweet Thai chili sauce and lime juice. When the veggies are tender, the shrimp is cooked, and the sauce is thickened, it’s time to spoon it all over zesty cilantro rice and sprinkle with crispy fried onions and crunchy peanuts. Yup, it’s another Fast & Fresh game changer!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
1 unit
Bell Pepper
10 ounce
Shrimp
(Contains Shellfish)
1 tablespoon
Curry Powder
1 unit
Veggie Stock Concentrate
1 unit
Coconut Milk
(Contains Tree Nuts)
1 ounce
Sweet Thai Chili Sauce
1 unit
Microwavable rice
1 unit
Lime
¼ ounce
Cilantro
1 ounce
Peanuts
(Contains Peanuts)
1 unit
Crispy Fried Onions
(Contains Wheat)
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Thinly slice zucchini. Cut bell pepper into strips. • Rinse shrimp* under cold water, then pat dry. In a medium bowl, mix shrimp, curry powder, stock concentrate, a pinch of salt, and pepper. TIP: Use less curry powder if you like a milder flavor. You can always add more when you taste and season your finished curry.
• Drizzle oil in a hot large pan. Add zucchini and bell pepper. Cook, stirring occasionally, until veggies are slightly tender, 5-6 minutes. • Stir in seasoned shrimp; cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes more. • Stir in coconut milk and chili sauce. Bring to a boil, then cover and turn off heat.
• While curry cooks, massage rice in package to break up grains; partially open package. Microwave for 90 seconds. TIP: For a richer flavor, add 1 TBSP butter to the rice. • Quarter lime. Tear cilantro. • Once curry is done, stir in juice from half the lime. Taste and season with salt and pepper.
• Top rice with shrimp curry. Sprinkle with cilantro, peanuts, and crispy fried onions. • Serve with remaining lime wedges on the side. TIP: If you have extra time, toast the peanuts first to add some extra crunch and flavor!
Shrimp are fully cooked when internal temperature reaches 145°.
