---
title: Spicy Shrimp & Zucchini Curry
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spicy-shrimp-zucchini-curry-652e9aa80adad327d2408d73
prep time: 5 minutes
cook time: 10 minutes
time required: 15 minutes
difficulty: easy
allergens:
  - Shellfish
  - Tree Nuts
  - Peanuts
  - Wheat
tags:
  - Spicy
  - Easy Cleanup
  - Easy Prep
  - Quick
  - New
rating: 4.5
rating_count: 971
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Many loved the curry's delicious taste, though some found it mild; consider using the full packet of curry powder for more kick."
  - theme: Ease of prep
    text: "Quick and simple to make, with most praising how fast it comes together."
nutrition:
  calories: 810
  protein: 28
  fat: 37
  saturated fat: 19
  carbohydrates: 85
  sugar: 15
  fiber: 5
  cholesterol: 215
  sodium: 1240
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Shrimp/spicy-shrimp-zucchini-curry.avif"
---
Wash and dry all produce.
Thinly slice @zucchini{2%unit}. Cut @bell pepper{2%unit} into strips.
Rinse @shrimp{20%oz} under cold water, then pat dry. In a #medium bowl{}, mix shrimp, @curry powder{2%tbsp}, @veggie stock concentrate{2%unit}, a pinch of @salt{}, and @pepper{}. TIP: Use less curry powder if you like a milder flavor. You can always add more when you taste and season your finished curry.

Drizzle @cooking oil{1%tsp} in a hot #large pan{}. Add zucchini and bell pepper. Cook, stirring occasionally, until veggies are slightly tender, ~{5%minutes} to ~{6%minutes}.

Stir in seasoned shrimp; cook, stirring occasionally, until shrimp are opaque and cooked through, ~{3%minutes} to ~{4%minutes} more.

Stir in @coconut milk{2%unit} and @sweet Thai chili sauce{2%oz}. Bring to a boil, then cover and turn off heat.

While curry cooks, massage @microwavable rice{2%unit} in the unopened package to break up grains. Partially open package; microwave for ~{90%seconds}.
TIP: For a richer flavor, add 1 tbsp butter to the rice.
Quarter @lime{2%unit}. Tear @cilantro{½%oz}.

Once curry is done, stir in juice from half the lime. Taste and season with salt and pepper.

Top rice with shrimp curry. Sprinkle with shredded cilantro, @peanuts{2%oz}, and @crispy fried onions{2%unit}. Serve with remaining lime wedges on the side. TIP: If you have extra time, toast the peanuts first to add some extra crunch and flavor.
Shrimp are fully cooked when internal temperature reaches 145 degrees.