Description
A vibrant and flavorful Coconut Curry Shrimp & Peas recipe featuring tender shrimp simmered in a fragrant coconut curry sauce with peas and spinach, served over rice. This quick and easy dish combines aromatic spices like garam masala, turmeric, and paprika with creamy coconut milk for a comforting meal perfect for weeknights.
Ingredients
Scale
For the Curry
- 1 Tbsp. virgin coconut or vegetable oil
- 1 small yellow onion, finely chopped
- Kosher salt, to taste
- 1 (2″) piece ginger, peeled, finely chopped (about 1 tbsp.)
- 1/2 serrano chile, very thinly sliced, seeds removed if desired for less heat
- 4 cloves garlic, finely chopped
- 2 Tbsp. tomato paste
- 2 tsp. garam masala
- 2 tsp. sweet paprika
- 1 tsp. ground turmeric
- 1 (14-oz.) can full-fat coconut milk
- 1 tsp. brown sugar
- 1 1/2 lb. jumbo (16/20) shrimp, peeled and deveined
- 1 (10-oz.) bag frozen petite peas (about 2 cups)
- 5 oz. baby spinach
- 2 Tbsp. fresh lime juice
For Serving
- Cooked white or brown rice
- Lime wedges
Instructions
- Cook Onion and Aromatics: In a large skillet over medium-high heat, heat the oil. Add the finely chopped onion and 1/4 teaspoon kosher salt. Cook until the onion is softened, about 5 minutes. Add the chopped ginger, thinly sliced serrano chile, and chopped garlic. Stir and cook until the onion turns translucent and the ginger and garlic become fragrant, about 2 to 3 more minutes.
- Add Spices and Coconut Milk: Stir in the tomato paste, garam masala, sweet paprika, and ground turmeric. Cook while stirring until the spices are fragrant, about 1 minute. Pour in the full-fat coconut milk, add the brown sugar and another 1/4 teaspoon salt. Bring the mixture to a gentle simmer.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Toss occasionally and cook just until the shrimp are about cooked through, roughly 3 to 5 minutes.
- Add Peas and Spinach: Stir in the frozen petite peas and baby spinach. Cook while tossing the mixture until the spinach wilts, peas are warmed through, and shrimp is fully cooked, about 2 minutes more. Remove from heat and stir in the fresh lime juice. Taste and adjust salt if needed.
- Serve: Divide cooked white or brown rice among serving bowls. Spoon the coconut curry shrimp and peas mixture on top. Serve with lime wedges alongside for extra brightness.
Notes
- Remove serrano chile seeds for a milder curry.
- Use medium or large shrimp if jumbo is unavailable, adjusting cooking time accordingly.
- For a dairy-free and gluten-free meal, ensure all ingredients are certified accordingly.
- Leftovers keep well refrigerated for up to 2 days and reheat gently over low heat.
- Serve over rice or with warm naan bread for a fuller meal.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 220 mg
