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Tomato Achaar Glazed Shrimp & Lime Rice
with Mustard Seed Green Beans
40 MIN
2 Servings
From the Test Kitchen
Here, we're coating plump shrimp with fragrant vadouvan curry, then basting them in the pan with a savory-sweet tomato achaar and honey glaze to imbue the shrimp with deliciously bold, Indian-style flavor. It's perfectly tempered by a bed of zesty rice and a creamy lime yogurt drizzled on top.
5-14 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
600 Calories Or Less
-
NutritionPER SERVING
-
Calories570 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Tail-On Shrimp (Peeled & Deveined)
-
½ cup Brown Rice
-
2 Tbsps Tomato Achaar
-
6 oz Green Beans
-
1½ tsps Brown & Yellow Mustard Seeds
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1 Lime
-
½ cup Plain Nonfat Greek Yogurt
-
2 tsps Vadouvan Curry Powder
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3 Tbsps Roasted Cashews
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2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Quarter the lime. Roughly chop the cashews. To make the glaze, in a bowl, combine the honey (kneading the packet before opening), 2 tablespoons of water, and as much of the tomato achaar as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the yogurt, the juice of 2 lime wedges, and 2 teaspoons of water; season with salt and pepper.
3
Cook the green beans
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Add the mustard seeds. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook & glaze the shrimp
Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl; season with salt, pepper, and enough of the curry powder to coat (you may have extra). Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat.
5
Finish the rice & serve your dish
Add the lime zest to the pot of cooked rice; season with salt and pepper. Stir to combine. Serve the glazed shrimp (including any glaze from the pan) with the finished rice and cooked green beans. Top the shrimp with the lime yogurt. Garnish with the chopped cashews. Serve the remaining lime wedges on the side. Enjoy!
1
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Quarter the lime. Roughly chop the cashews. To make the glaze, in a bowl, combine the honey (kneading the packet before opening), 2 tablespoons of water, and as much of the tomato achaar as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the yogurt, the juice of 2 lime wedges, and 2 teaspoons of water; season with salt and pepper.
3
Cook the green beans
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Add the mustard seeds. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook & glaze the shrimp
Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl; season with salt, pepper, and enough of the curry powder to coat (you may have extra). Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat.
5
Finish the rice & serve your dish
Add the lime zest to the pot of cooked rice; season with salt and pepper. Stir to combine. Serve the glazed shrimp (including any glaze from the pan) with the finished rice and cooked green beans. Top the shrimp with the lime yogurt. Garnish with the chopped cashews. Serve the remaining lime wedges on the side. Enjoy!
Tips from Home Chefs