Indian Coconut Curry Shrimp

with butternut squash

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Fish, Shellfish, Tree Nuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • ¼ tsp. Red Pepper Flakes
  • Info
    4 oz. Green Curry Sauce
  • 2 oz. Peas
  • 2 Green Onions
  • Info
    2 Tbsp. Toasted Coconut
  • 1 Lime
  • ½ cup Basmati Rice
  • 8 oz. Cubed Butternut Squash
  • Info
    8 oz. Shrimp

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    475
  • Carbohydrates
    64g
  • Fat
    14g
  • Protein
    22g
  • Sodium
    1405mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook The Rice

    Bring a small pot with rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients.

  • 2

    Prepare The Ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Halve lime lengthwise. Cut one half into wedges and juice the other half. Pat shrimp dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 3

    Cook The Shrimp

    Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Transfer shrimp to a plate. Reserve pan; no need to wipe clean.

  • 4

    Cook The Butternut Mixture

    Return pan used to cook shrimp to medium heat and add 1 tsp. olive oil. Add butternut squash to hot pan. Cover, and stir occasionally until tender and lightly browned, 8-12 minutes. Stir in peas, white portions of green onions, ¼ tsp. salt, and a pinch of pepper. Cook, 1 minute. Add 2 tsp. lime juice, green curry sauce, shrimp, and ¼ cup water and stir until heated through, 1-2 minutes.

  • 5

    Finish The Dish

    Plate dish as pictured on front of card, garnishing with green portions of green onions, toasted coconut, and red pepper flakes (to taste). Squeeze lime wedges over to taste. Bon appétit!

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