clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
shrimp in bowl with rice

Healthy Shrimp Curry with Coconut Milk and Spinach

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Alexis Joseph
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Main Meals
  • Method: Stovetop
  • Cuisine: Indian-Inspired
  • Diet: Gluten Free


Vibrant Shrimp Curry made with creamy coconut milk, tomatoes, peppers, spinach and warming Indian-inspired spices for a super flavorful 30-minute meal! This quick dinner is packed with protein and comes together easily in a skillet on the stovetop. I like to use thawed from frozen shrimp and serve atop fluffy rice with cilantro.


Units Scale
  • 1 tbsp extra virgin olive oil
  • 1 small onion, thinly sliced
  • 1 red bell pepper, sliced
  • 3 cloves garlic, minced
  • 2 tsp curry powder
  • 1 1/2 tsp coriander
  • 1 tsp ground ginger
  • 1/2 tsp turmeric
  • 1 tsp kosher salt
  • 1 14.5oz can diced tomatoes (fire roasted is also nice!)
  • 1 cup canned full fat coconut milk*
  • 1/2 cup vegetable broth (I use Better Than Bouillon)
  • 2 12oz packages peeled and de-veined shrimp (I used thawed from frozen)
  • 2 cups baby spinach
  • 1 lime, juiced
  • 2-3 cups cooked rice and handful chopped cilantro, for serving


  1. Warm oil in a large skillet over medium heat. Once hot, add onion and a pinch of salt and cook for 5 minutes, stirring often. Add pepper and cook for another 5 minutes.
  2. Add garlic, spices, and salt and cook for 1 minute, until fragrant. Add tomatoes and their juices, coconut milk, and vegetable broth. Bring to a boil. Once simmering, reduce heat to low and simmer for 5 minutes, stirring often.
  3. Bring curry back to medium heat and add spinach, cooking just until almost wilted. Add shrimp and cook for 3 minutes, or until opaque and just cooked through.  Serve hot over rice with a good squeeze of lime juice (to taste) and chopped cilantro!


*If coconut milk is separated (hard and thick on top), simply dump it into a bowl and whisk the water with the fat until smooth and creamy and then measure. You can also combine it in a blender.