Description
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.
Ingredients
Units
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- 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
Instructions
- 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.
- 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.
- 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!
Notes
*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.