Tamarind Shrimp with Coconut Curry

with jasmine rice and zucchini

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Shellfish, Tree Nuts

Calories Conscious
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

If this is your first time cooking with tamarind, it almost certainly won't be your last. Try a small taste of it. It's like putting a ripe strawberry and 9V battery on your tongue at the same time--sweet, sour, and something you can't resist wanting more of. We mix it with sweet chili sauce to glaze succulent pan-seared shrimp. Served with brown rice and coconut-curried zucchini and bell pepper, this is a quick, healthy dinner with unforgettable flavors.

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • 1 Zucchini
  • 1 Red Bell Pepper
  • 2 Garlic Cloves
  • Info
    8 oz. Shrimp
  • 1 tsp. Curry Powder
  • 1 tsp. Chopped Ginger
  • Info
    5⅖ fl. oz. Coconut Milk
  • 1 fl. oz. Sweet Chili Sauce
  • 1½ oz. Tamarind Concentrate

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
    636
  • Carbohydrates
    75g
  • Fat
    24g
  • Protein
    26g
  • Sodium
    480mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare the Rice

    Bring a small pot with 1 ½ cups water and rice to a boil. Reduce to a simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes.

  • 2

    Prepare the Ingredients

    Trim zucchini ends, quarter, and cut into ½" dice. Stem, seed, and cut red bell pepper into ½" dice. Mince garlic. Rinse shrimp, pat dry, and season with ¼ tsp. salt and a pinch of pepper.

  • 3

    Cook the Vegetables

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add red bell pepper and zucchini to hot pan. Cook 3 minutes, stirring often, until vegetables begin to soften. Add curry powder, garlic, and ginger and cook 1 minute, or until fragrant. Add coconut milk, bring to a boil, reduce heat to medium-low, and simmer 3 minutes, or until creamy. Taste, and season with salt and pepper, if needed. Remove to a plate and keep warm. Wipe pan clean.

  • 4

    Cook the Shrimp

    Return pan used to cook vegetables to medium-high heat. Add 2 tsp. olive oil and shrimp to hot pan. Brown first side 3 minutes, flip, and add sweet chili sauce (to taste) and tamarind concentrate. Stir and continue cooking 2 minutes, or until mixture reduces to a glaze, shrimp curl up, become opaque, and reach a minimum internal temperature of 145 degrees.

  • 5

    Plate the Dish

    Place a mound of rice in center of each plate. Spoon curried vegetables around rice and place shrimp on top of vegetables.

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