Coconut Curry Shrimp
In this lush dish from Chef Meena, shrimp are flash-sautéed with cumin and fennel until blushing and tender, then folded into a velvety coconut curry layered with warming spices, like turmeric, ginger, and garam masala. It’s served with cumin-laced basmati rice and sautéed cabbage tossed with mustard seeds, dried chile, and toasted coconut flakes.
Nutritional facts
Protein
26g
Carbs
60g
Calories
800kcal
Fat
53g
Ingredients
Chile de Arbol, Canola and Olive Oil Blend, Turmeric, Red Onion, Cumin, Coriander, Garlic Powder, Shrimp, Black Pepper, Cumin, Garam Masala, Tomato Paste, Cashews, Curry Leaf, Garlic, Fennel Seed, Coconut Flakes, Mustard Seeds, Heavy Cream, Onion, Basmati Rice, Ginger Garlic Paste, Kosher Salt, Thai Green Peppers, Cabbage, Coconut Milk, Greek Yogurt, Ginger, Canned Tomato, Cayenne Powder
Contains milk, shellfish, cashews, coconut, mustard, sulphur dioxide and sulphites.
Reviews
4.4
Based on 96 reviews
Faren · 12/07/25
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About Meena Sreenivas
Chef Meena Sreenivas is a professionally trained chef who took her love for cooking to the next level thanks to a great education and mentoring from the chefs at Hudson County Community College's Culinary Arts Institute in Jersey City, New Jersey. She grew up watching her mom and grandmother cook authentic South Indian dishes from her homeland of Kerala. This passion drove her to experiment with cooking the food of her culture while also incorporating other cuisines that we all know and love. Sreenivas's dishes are influenced by a mix of traditional Indian, French, and American cuisines. She has ideas and dishes with no boundaries, and creates flavors for your palate made with the professionalism of a true chef but also the heart of a home cook.
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