Pan seared shrimp simmered in a savory coconut curry sauce. Served on a bed of Cilantro Lime Rice with sautéed vegetables.

What you need:

Pick up these fresh items at your local Raley’s Chefs’ Menu meat case!

Quick preparation:


  • 1-1.5 lbs. of Shrimp
  • 10 oz. Coconut Curry Sauce
  • 12 oz. Cilantro Lime Rice Gourmet Side
  • Chefs’ Menu Restaurant Blend Seasoning
  • 2 TBSP. Olive Oil
  • 9.5 oz. Fresh-Cut Squash Blend Vegetables


  • 10-12” Non-Stick Frying Pan
  • Tongs
  • Scissors

Vegetable Sauté

  1. Preheat your oven to 200F. Heat a large frying pan over MEDIUM-HIGH heat for 1 minute. Next add 1 TBSP of oil and vegetables to the pan. Sprinkle with Restaurant Blend seasoning and sauté for 1-2 minutes, stirring constantly. Then add 1/4 cup of water, cover, and steam on same heat for 2-3 minutes.
  2. Divide cooked vegetables onto plates and place in oven to keep warm while you cook the shrimp.

Caution: Plates will be hot when removed. Please use oven mitt.

Main Course

  1. Heat the same pan over MEDIUM-HIGH heat for 1 minute and then add 1 TBSP of oil to the pan. Sprinkle both sides of the shrimp with Restaurant Blend seasoning and carefully add shrimp to the hot pan. Cook shrimp for 2 minutes on each side. While shrimp is cooking, heat the Cilantro Lime Rice pouch in the microwave. Follow heating instructions on the box.
  2. Cut open Thai Coconut sauce, pour sauce into pan, and let simmer for 1 minute.
  3. Using an oven mitt, carefully remove plates from oven and portion the rice onto the plates with vegetables.
  4. Portion shrimp on to plates and cover with the remaining sauce from the pan.