Description
A vibrant and flavorful Coconut Curry Shrimp & Peas recipe combining tender jumbo shrimp, sweet peas, and fresh spinach in a rich coconut curry sauce infused with aromatic spices like garam masala, turmeric, and paprika. This dish is served over rice and balanced with a fresh squeeze of lime for a deliciously satisfying meal.
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
- Sauté Aromatics: In a large skillet over medium-high heat, heat the oil. Add the finely chopped onion with 1/4 teaspoon kosher salt and cook until softened, about 5 minutes. Then add the chopped ginger, sliced serrano chile, and garlic, stirring until the onion becomes translucent and the ginger and garlic release their fragrance, about 2 to 3 minutes.
- Develop the Curry Base: Stir in tomato paste, garam masala, paprika, and turmeric. Cook while stirring for about 1 minute until the spices become fragrant. Pour in the canned full-fat coconut milk, add brown sugar and an additional 1/4 teaspoon salt, and bring the mixture to a gentle simmer.
- Cook Shrimp and Vegetables: Add the peeled and deveined shrimp to the curry sauce, tossing occasionally to ensure even cooking, until the shrimp are almost done but still tender, about 3 to 5 minutes. Then add the frozen petite peas and baby spinach, tossing gently until the spinach wilts and the peas are warmed through, approximately 2 more minutes. Lastly, stir in fresh lime juice and adjust seasoning with more salt if needed.
- Serve: Spoon cooked white or brown rice into bowls. Top each serving with the coconut shrimp curry mixture. Serve alongside lime wedges for an extra bright, tangy finish.
Notes
- For less heat, remove serrano chile seeds completely.
- Use fresh shrimp for best texture, but frozen shrimp can be thawed and used as well.
- Full-fat coconut milk adds richness, but light coconut milk can be substituted for a lower calorie option.
- Serve with basmati or jasmine rice for authentic flavor pairing.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 470 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 200 mg
