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Coconut-Coriander Shrimp


Succulent pink shrimp in a gently sweet, moderately spicy India-inspired sauce of tomatoes, coconut milk, and coriander. Basmati rice included. (stovetop)

10 Minutes Stovetop Calories

Shrimp sautéed with onion, carrots, and celery, in a low-fat tomato cream sauce. Served over rotini with a sprinkle of parmesan (included). Buon appetito! (stovetop)

stovetop): Thaw in fridge. Cook basmati rice (included). Drain and discard excess liquid from shrimp. Heat a frypan on medium-high. Stirfry onion mixture, 3-4 min or until onion begins to brown. Reduce heat to medium-low. Stir in tomato mixture. Add 1/2 c. water (Split Orders add 1/4 c.). Simmer, covered, 5 min, stirring occasionally. Add shrimp. Cook, stirring, 4-5 min, or just until shrimp turn pink. Stir in coconut milk. Serve over rice.

Shrimp, crushed tomatoes, coconut milk, yellow onion, cilantro, canola oil, garlic, ginger, cumin seeds, coriander, jalapeno peppers, salt, chili powder, basmati rice

Nutrition Facts

6 Servings Per Main Dish

Amount Per Serving
Calories 418
Total Fat 15g
Saturated Fat 6g
Cholesterol 172mg
Sodium 512mg
Total Carbohydrate 43g
Fiber 2g
Sugar 0g
Protein 28g
Weight 6 kg
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