Past Recipes
Shrimp Coconut Curry

Shrimp Coconut Curry with Corn and Zucchini

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This fragrant, golden curry combines bold ingredients like garam masala (a warm spice blend) and ginger with familiar summer produce like corn and zucchini. The vegetables and shrimp simmer in coconut milk until perfectly tender. Instead of rice, the saucy curry is served over millet—a mild, gluten-free grain that has a similar fluffy texture to couscous. Vibrant Indian flavors without having to leave your kitchen? We are so in. 

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 600
  • Protein 31g
  • Total Carb 62g
  • Total Fat 26g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • shallot
    • 1
    • shallot
  • millet
    • 1/2 cup
    • millet
  • sliced almonds
    • 2 tablespoons
    • sliced almonds
  • unsalted butter
    • 2 packets
    • unsalted butter
  • cilantro
    • 1/8 ounce
    • cilantro
  • lime
    • 1
    • lime
  • corn
    • 1/2 cup
    • corn
  • lite coconut milk
    • 1 can
    • lite coconut milk
  • ginger
    • 1/8 ounce
    • ginger
  • mustard seed
    • 1/2 teaspoon
    • mustard seed
  • zucchini
    • 6 ounces
    • zucchini
  • ground turmeric
    • 1/2 teaspoon
    • ground turmeric
  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • shrimp
    • 10 ounces
    • shrimp
  • garam masala
    • 1 teaspoon
    • garam masala

What You’ll Need

  • black pepper
  • kosher salt
  • olive oil
  • 6" small pot with lid
  • 10" medium high-sided pan

Allergens

Crustacean Shellfish, Milk, Tree Nuts

Cooking Steps

  1. Cook millet

    Cook millet

    In a small pot, combine millet, 1 cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Reduce heat to low, cover pot, and cook until water is fully absorbed, 19-21 minutes (move on to Step 2—but don't forget to come back!). Remove pot from heat and let stand, still covered, for 10 minutes. Fluff millet with a fork, stir in butter, then cover again to keep warm until ready to serve.

  2. Prepare ingredients

    Prepare ingredients

    While millet cooks, rinse zucchini and cut into ½-inch dice, discarding ends. Rinse cilantro and roughly chop leaves and stems, keeping separate. Trim and discard skin of ginger and mince. Peel shallot, halve, and thinly slice. If you have a zester and want to infuse your millet with even more lime flavor, rinse lime and zest up to ½. Halve lime and set aside 1 half for seasoning curry; cut remainder into wedges for serving.

  3. Sauté vegetables

    Sauté vegetables

    Heat 1 tablespoon olive oil in a medium high-sided pan over medium heat. When oil is shimmering, add spice mix and cook until spices are fragrant, about 1 minute. Add ginger and shallot and cook, stirring, until softened, 2-3 minutes. Add corn and zucchini and cook until beginning to brown and soften, 3-4 minutes.

  4. Simmer curry

    Simmer curry

    Add coconut milk and ½ teaspoon salt to pan with vegetables and bring to a boil over high heat. Reduce heat to medium and simmer until liquid is slightly reduced and flavors have melded, 4-5 minutes. Meanwhile, pat shrimp dry with paper towel and season all over with ¼ teaspoon salt.

  5. Cook shrimp

    Cook shrimp

    Add shrimp to curry in pan, still over medium heat, and cook, stirring halfway through, until shrimp are opaque and cooked through, 4-6 minutes total. Remove pan from heat and stir in juice of ½ lime. Taste curry and add salt and pepper as desired.

  6. Plate shrimp coconut curry

    Plate shrimp coconut curry

    Stir cilantro stems and lime zest (if using) into millet. Divide cilantro millet between serving bowls, then top with shrimp coconut curry. Garnish with almonds and cilantro leaves. Serve with lime wedges for squeezing over. Dig in!

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