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Easy prep

Sticky Indian-Style Shrimp

with Coconut Rice, Green Peas & Wilted Spinach

Cooking time

20 minutes




690 /serving

Take a quick trip to savoury town with this yummy dinner, ready in the best-spent 20 minutes of your day. The sweet, plump shrimp bask in a flavourful sauce made with apricot glaze and our Madras curry blend, enlivened with a jaunty spritz of lime juice and a sprinkle of cilantro. On top of a comforting bed of creamy, coconutty rice, this quick curry is some kind of wonderful.

We will send you:

  • 570g Shrimp
  • 180g Baby spinach
  • 30ml Minced garlic
  • 1 Bunch of cilantro
  • 2 Limes
  • 330g White rice
  • 200g Green peas
  • 120g Apricot glaze
  • 330ml Coconut milk
  • 15g Madras curry spice blend (turmeric, coriander, salt, mustard, fenugreek, garlic, cumin, onion, wheat flour, fennel, black pepper)

Contains: Mustard, Shrimp, Sulphites, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Salt & pepper
Total Fat
19 g
Saturated Fat
8 g
1280 mg
Total Carbs
99 g
16 g
31 g
7 g
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Make the coconut rice
In a medium pot, combine the coconut milk, 1 ½ cups water and a pinch of salt; bring to a boil. Add the rice, cover and reduce the heat. Let simmer, 14 to 16 minutes, until the liquid has been absorbed and the rice is tender. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork; season with S&P to taste. Set aside in a warm spot.
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Mise en place
While the rice cooks, juice the limes. Finely chop the cilantro leaves and stems.
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Cook the shrimp
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Pat the shrimp dry with paper towel; season with ½ the spice blend and S&P. Add the shrimp* to the pan in a single, even layer and cook, 1 to 2 minutes per side, until opaque and cooked through. Transfer to a plate and set aside in a warm spot. Reserve the pan.
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Cook the vegetables
In the same pan, heat a drizzle of oil on medium. Add the garlic, green peas, apricot glaze and ½ the lime juice; season with the remaining spice blend and S&P. Cook, stirring frequently, 2 to 3 minutes, until the sauce has reduced. Add the spinach and shrimp to the pan. Cook, stirring frequently, 1 to 2 minutes, until the spinach has wilted; season with S&P and add the remaining lime juice, to taste.
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Plate your dish
Divide the coconut rice between your bowls. Top with the shrimp and vegetables. Garnish with the cilantro. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.