Masala shrimp with turmeric-roasted cauliflower

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Masala shrimp with turmeric-roasted cauliflower

Masala shrimp with turmeric-roasted cauliflower

Gluten-Free Friendly, Dairy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

30–40 Minutes

The beloved spice blend garam masala originally comes from Punjab in North India. But it has become a staple throughout the South Asian continent and around the globe. It brings instant complexity to many of our custom spice blends. Here, our masala paste infuses this fast shrimp and coconut-milk curry with long-cooked flavor. You’ll love it with roasted cauliflower dusted with turmeric, a powerful anti-inflammatory.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces cauliflower florets
  • 1 teaspoon turmeric
  • 5 ounces zucchini
  • 10 ounces wild Gulf shrimp
  • 1 lime
  • Fresh cilantro
  • Sunbasket masala curry paste (olive oil - fresh garlic - fresh ginger - garam masala - fennel seeds - turmeric)
  • ½ cup diced tomatoes
  • ¾ cup coconut milk
  • 2 tablespoons fried shallots (contain soy – optional)

Nutrition per serving

Calories 580, Total Fat 38g (49% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 215mg (72% DV), Sodium 510mg (22% DV), Total Carb. 21g (8% DV), Fiber 6g (21% DV), Protein 29g
Contains: Crustacean Shellfish, Soybeans


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and roast the cauliflower

Heat the oven to 425ºF.
  • Cut any large cauliflower florets in half.
In a medium bowl, toss the cauliflower with the turmeric and 1 to 2 tablespoons oil; season with salt and pepper. Spread in an even layer on a sheet pan and roast, stirring halfway through, until the cauliflower is tender and starting to brown, 12 to 15 minutes.
While the cauliflower roasts, make the curry.


Prep the remaining ingredients

  • Trim the ends from the zucchini; cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
  • Zest the lime and juice half; keeping the zest and juice separate, set them aside for the curry. Cut the other lime half into wedges for garnish.
  • Coarsely chop the cilantro.


Cook the curry

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Stir in the zucchini and masala curry paste and cook until fragrant, 1 to 2 minutes. Season with salt and pepper. Add the tomatoes and coconut milk and bring to a boil. Reduce to a simmer, add the shrimp, and cook, stirring occasionally, until firm and cooked through, 2 to 3 minutes.
Remove from the heat and stir in the lime zest and 1 teaspoon lime juice. Season to taste with salt and pepper.


Transfer the curry to individual bowls. Garnish the cauliflower with the cilantro and fried shallots, if using. Serve the cauliflower and lime wedges on the side.

Chef’s Tip To get dinner to the table even more quickly, in Step 2, start cooking the zucchini while you finish prepping the shrimp, lime, and cilantro.