Stuck On Sweet

sharing a little of everything but always saving room for dessert

  • Home
  • About
    • Policies
  • Recipes
  • The Sweet Stuff
    • Beauty Stuff
    • My Favorite Food Blogs
    • Food Stuff
    • Kitchen/Home Stuff
    • Life Stuff
  • FAQ
  • Contact
  •  

Coconut Shrimp Curry with Red Pepper and Spinach

November 10, 2015

Are you surprised?

Coconut Shrimp Curry with Red Pepper and Spinach | stuckonsweet.com

I know…me too. It may seem sort of random that I am sharing a curry recipe on the blog given that I often blog about dessert, Italian food and salad. It’s not that I don’t like curry, I do! I actually really like it but I didn’t grow up eating Indian food (neither did Vin) and we don’t currently indulge in Indian food that often.

With that said, I LOVE CURRY.

Confused?

Coconut Shrimp Curry with Red Pepper and Spinach | stuckonsweet.com

Well I love this curry recipe, at least. Awhile back I asked my friend if she had any yummy recipes that she’s made lately and she gave me one for Coconut Shrimp Curry – she raved about it so I decided to make it.

She was right…it was very good and pretty easy to make.

Coconut Shrimp Curry with Red Pepper and Spinach | stuckonsweet.com

So I made it again, and again, and again and tweaked it until I got it just the way I liked it. Since I am not an avid curry eater, I don’t have anything to compare this recipe to.

What I can say is that it’s creamy, light yet flavorful and has great textures going on with the rice, shrimp and red pepper. I always clean my plate when I make it – because each bite just makes me want to have another bite and another…

I think that’s called addicting?

Coconut Shrimp Curry with Red Pepper and Spinach | stuckonsweet.com

Yes, it’s addicting. Did I mention it’s pretty healthy too? I used full fat coconut milk because it’s absolutely delicious but you could use lite coconut milk if your watching the fat and calories. Other than that, it’s made with vegetables, shrimp and spices.

Coconut Shrimp Curry with Red Pepper and Spinach | stuckonsweet.com

Go get your curry on.

Don’t forget to pin this recipe on Pinterest by clicking the image below!

Coconut Shrimp Curry with Red Pepper and Spinach | stuckonsweet.com

Coconut Shrimp Curry with Red Pepper and Spinach
 
Save Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Stuckonsweet.com: Jessica from www.stuckonsweet.com
Recipe type: Dinner
Serves: 2
Ingredients
Shrimp Marinate
  • 12-14 large shrimp, deveined and shelled
  • 1½ tablespoon fresh lemon juice
  • sprinkle of cayenne pepper
  • pinch of salt and pepper
Sauce
  • 2 tablespoons vegetable oil (if using a non-stick pan, just use 1 tablespoon)
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 teaspoons minced garlic
  • 2 teaspoons fresh minced ginger
  • 1½ teaspoons ground coriander
  • ¾ teaspoon curry powder
  • ¼ teaspoons+ ⅛ teaspoon turmeric
  • 1 14 ounce can diced tomatoes with juice
  • 1 teaspoon sugar
  • 1 14 ounce can full fat unsweetened coconut milk
  • Salt and pepper to taste
  • large handful of spinach
  • Cooked rice for serving
Instructions
  1. In a bowl mix together the shrimp marinate ingredients and add shrimp, let sit for 15 minutes.
  2. While shrimp is marinating, add vegetable oil to a large skillet and place over medium heat. Add diced onion and red pepper and cook for 4 minutes or until vegetables soften. Add garlic and saute for an additional minute.
  3. Next add fresh ginger, coriander, curry powder and turmeric. Stir and cook for an additional minute.
  4. Next add tomatoes with juices and sugar, stir and simmer for about 15 minutes.
  5. Next add coconut milk and stir, let simmer for an additional 10 minutes. Taste and season with salt and pepper to your liking.
  6. Lastly add spinach and shrimp with marinade juices and simmer for a few additional minutes until shrimp are cooked through (they will curl up and turn light pink). Serve with cooked rice.
Notes
The reason to simmer the tomatoes for a while is to cook them enough so they aren't too acidic. Feel free to add more curry, turmeric and curry powder to your liking - I prefer a lighter curry taste.
3.4.3177

Adapted from Jo Cooks

Related Posts Plugin for WordPress, Blogger...

55 Comments
Filed Under: Dinner, Healthy, Seafood Tagged With: coconut shrimp curry, curry, dinner, healthy, recipes, seafood


Comments

  1. Shannon says

    October 15, 2019 at 6:22 pm

    Wow! I came across this because I needed to clean out the pantry. It was WONDERFUL! The entire family, my 2 and 4 year old included, devoured it!
    I was missing ginger and coriander, so I subbed cumin for an extra flavor profile, but I cannot wait to try it again the original way. Thanks!!

    Reply
    • Jessica Erin says

      October 20, 2019 at 8:12 pm

      YUM! You’re welcome!

      Reply
  2. Andrea M says

    October 6, 2019 at 3:03 pm

    I love this recipe. I’ve made it often since I found it last year. Recently I’ve been eating less meat (more veggies) so decided to try a meatless version. I added a can of chick peas and roasted eggplant. Wow!!! Game changer!!! I also use lite coconut milk and a little cayenne to spice it up. This recipe is fantastic and soooo versatile. Thank you for sharing.

    Reply
    • Jessica Erin says

      October 8, 2019 at 1:38 pm

      love your additions!!

      Reply
  3. Amy says

    January 6, 2019 at 9:12 pm

    Loved it! I had it over zucchini noodles in place of rice. Fantastic!

    Reply
    • Jessica Erin says

      January 10, 2019 at 10:17 am

      yum!

      Reply
  4. Vincent.m.esposito@gmail.com says

    October 18, 2018 at 11:41 pm

    Thank you so much for this incredible recipe. I’ve been looking to try making a curry dish and now I already have a favorite. This was better than some dishes I’ve gotten in restaurants! Thank you! Instant favorite!

    Reply
    • Jessica Erin says

      October 21, 2018 at 12:12 pm

      you’re welcome!

      Reply
  5. Anna Knepler says

    August 8, 2018 at 8:26 am

    Wondering if leaving out the tsp of sugar would make a big difference? I am doing Whole30 and this is compliant other wise.

    Reply
    • Jessica Erin says

      August 13, 2018 at 1:40 pm

      nope it will be fine! the sugar is to help cut out the acidity a little but it shouldn’t make that much of a difference.

      Reply
  6. Luz says

    July 20, 2018 at 8:20 am

    Thank you for this great recipe!! I’ve just cooked it and the whole family loved it. It’s already one of the family’s favourite dishes.

    Reply
    • Jessica Erin says

      July 25, 2018 at 2:05 pm

      great!

      Reply
  7. Kimi says

    June 20, 2018 at 11:01 am

    Hello! Your recipe is delicious! Everyone in my family loves it! I also changed a few things such as added linguini, added paprika and used fresh prawns!

    Reply
    • Jessica Erin says

      June 20, 2018 at 3:00 pm

      Thank you! Love your additions!! Can’t wait to try!

      Reply
  8. Melony says

    June 12, 2018 at 5:10 pm

    Hi. Am from the Bahamas and we loved this dish. My husband is an extra picky eater and he asked for seconds. Will keep this recipe and make again and again.

    Reply
    • Jessica Erin says

      June 13, 2018 at 6:03 am

      Great!

      Reply
  9. Lynne says

    March 23, 2018 at 6:24 am

    Great sauce, I made double quantity and froze remainder for another night. Tonight we had with prawns, may make with chicken next time. Thank you for sharing this recipe.

    Reply
    • Jessica Erin says

      March 27, 2018 at 6:37 am

      thank you! Yes, it would be great with chicken, too!

      Reply
  10. Maria says

    March 14, 2018 at 5:27 pm

    Fabulous recipe! I actually had every thing in the house and made this for dinner tonight. My husband and I loved it. I made homemade naan to accompany it. I will definitely make this again. Thanks.

    Reply
    • Jessica Erin says

      March 14, 2018 at 8:23 pm

      you’re welcome!

      Reply
  11. Ash says

    February 25, 2018 at 8:32 pm

    Loved it! Very good Recipe!

    Reply
    • Jessica Erin says

      March 5, 2018 at 4:20 pm

      Thank you!

      Reply
  12. Rachel Desroches says

    January 23, 2018 at 1:59 pm

    Add me to your list of fans. This shrimp recipe was awesome. My husband and I loved it.

    Reply
    • Jessica Erin says

      January 27, 2018 at 7:53 am

      great!! it’s one of our favorites, too!

      Reply
  13. Dagmar says

    January 21, 2018 at 5:26 pm

    OH. MY. GOODNESS. This was awesome! Can’t wait to make this again. Thanks for an awesome recipe. The peppers and spinach were so good in this.

    Reply
    • Jessica Erin says

      January 27, 2018 at 7:53 am

      You’re welcome!

      Reply
  14. Alexandra says

    January 1, 2018 at 9:39 am

    This was the BEST thing I’ve ever made at home. Seriously the best, I’ve been talking about it for days!

    Reply
    • Jessica Erin says

      January 3, 2018 at 8:37 pm

      Great! So glad you liked it!

      Reply
  15. Annie Shallcross says

    December 17, 2017 at 6:07 pm

    We loved your recipe. Thanks so much!!

    Reply
    • Jessica Erin says

      December 19, 2017 at 1:40 pm

      You’re welcome!

      Reply
  16. Pat Rothenberger says

    December 8, 2017 at 7:21 am

    I doubled the recipe and made a few minor tweaks because my husband loves spicy! Here are the substitutions/tweaks: Instead of lemon in the shrimp marinade, I used the zest and juice of one lime for a double recipe. Once the onion/pepper is softened, add the garlic and ginger (bottled minced ginger works fine too) I added a generous (about 2 tbsp or more) sprinkling of garam masala mix and curry powder (or epicure curry dip mix works well too). Let the spices cook with the softened veg for about 5 min to bring out the flavours of the spice. Instead of sugar, I added honey. I also added a healthy glug of sriracha for heat. You can add it to taste. The last tweak; I made the sauce without the shrimp and spinach about an hour or 2 ahead on a very low simmer to develop the flavours. Add the shrimp/spinach about 10 minutes before serving. Now I didn’t have any on hand last night, but a spectacular finish to this dish is some crushed cashews and freshly chopped cilantro. Other than my tweaks, I followed the recipe, lol. Enjoy!

    Reply
    • Jessica Erin says

      December 12, 2017 at 12:14 pm

      Love your tweaks! YUM!

      Reply
      • Pat Rothenberger says

        December 14, 2017 at 12:19 pm

        Thanks Jessica! But my tweaks only added to an already great recipe!

        Reply
  17. Marie says

    November 11, 2017 at 2:45 pm

    I’m doing Slimming World here in the UK so to cut down on syns I used light coconut milk rather than full fat, fry light spray oil and sweetner and it was very very tasty, I’ll definitely be doing it again, thanks for sharing the recipe 😊 x

    Reply
    • Jessica Erin says

      November 12, 2017 at 3:27 pm

      Love the changes you made! glad you liked it!

      Reply
  18. sheryl green says

    August 10, 2017 at 1:38 am

    I loved this recipe i added deep fried slices of hard tofu and twas delicious

    Reply
  19. aneverydayfit says

    May 5, 2017 at 2:38 pm

    Recently made this dish and it is now a staple in my house! Love it!! I hope it’s okay I include you and this dish on a blog post so people will come to your site for more yummy and healthy meals!

    Reply
    • Jessica Erin says

      May 6, 2017 at 8:59 am

      Wonderful!!

      Reply
    • sheryl green says

      August 10, 2017 at 1:09 am

      I loved this curry i deep fried some tofu to repace the shrimp twas delicious

      Reply
      • Jessica Erin says

        August 14, 2017 at 3:36 pm

        Yum!!

        Reply
  20. Angela says

    May 1, 2017 at 6:25 pm

    I substitute pasta instead of rice and it was great , will make again

    Reply
    • Jessica Erin says

      May 2, 2017 at 6:31 pm

      glad you liked it!

      Reply
  21. jjiinngg says

    February 6, 2017 at 4:59 am

    I like the food. thanks for sharing

    Reply
  22. Petula says

    January 25, 2017 at 6:16 pm

    Love the recipe. I added a stir fry mix with snow peas, carrots, red cabbage and kale along with the spinach. It was so amazing. Served it over black japonica rice. This recipe is a keeper. Hubby lived it.

    Reply
  23. Muriel says

    January 12, 2017 at 10:49 am

    Hi Jessica. Preparing your dish as we speak and I’m sure it will become one of my favorite curry’s. Thanks for sharing the recipe.

    Reply
    • Jessica Erin says

      January 12, 2017 at 7:45 pm

      I hope you like it!

      Reply
  24. Olivia says

    November 8, 2016 at 9:50 am

    I made this for dinner Sunday but ate it Monday and it was delicious! My hubby loved it! I added a little more curry and hot pepper sauce. Can wait to make again!

    Reply
    • Jessica Erin says

      November 10, 2016 at 4:30 pm

      We love it, too! Glad you guys enjoyed it!

      Reply
  25. Jessica Noelke says

    July 18, 2016 at 10:43 pm

    why is it called coconut shrimp curry? Theres no coconut in this.

    Reply
    • Jessica Erin says

      July 19, 2016 at 5:51 am

      Hi Jessica! I call it that because there is a can of full fat coconut milk in it.

      Reply
  26. Helen says

    June 17, 2016 at 1:49 pm

    I dont eat shrimp however i do make it for my dear husband and he always “subtly” requests it from time to time! Its looks delicious n he says it tastes amazing! Thanks for a great recipe!

    Reply
    • Jessica Erin says

      June 17, 2016 at 6:59 pm

      you’re so welcome! glad your husband likes it!

      Reply
  27. Amy says

    April 26, 2016 at 7:09 am

    Do you think this would work in the crockpot?

    Reply
  28. Susan says

    April 23, 2016 at 11:03 pm

    This is a fantastic recipe. I bumped up the spices because we like it like that. Added some brown sugar & extra shrimp. Threw in some matchstick carrots I had on hand. So yum! I have made it twice in 2 weeks. Thanks for sharing!

    Reply
    • Jessica Erin says

      April 24, 2016 at 9:52 am

      Yum! Love your additions! I will have to try it with the carrots!

      Reply

Leave a Reply to Amy Cancel reply

I'm Jessica Erin and I am the recipe developer, photographer, and writer behind stuckonsweet.com! You will find a little of everything including healthy meals, comfort food, and my favorite - sweets. So stay awhile...I hope you're hungry!

Oh, and don't forget to save room for dessert... (read more)
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Never Miss Another Recipe!

Enter your email address to get Stuck on Sweet recipes delivered to your inbox:

Search for all my recipes

POPULAR RECIPES

Christmas Crack (AKA White Chocolate Chex Mix)
Snickerdoodle Cookies
Caprese Salad Skewers
Bakery Style Chocolate Chip Cookies
The Easiest Baked Brisket Recipe
Pulled Pork Sliders with Garlic Aioli

Holiday Recipes (click on picture for recipe)

Cheesy Potatoes
Chocolate Caramel Sugar Cookies
Snowball Cookies (Russian Tea Cakes)
No Bake Oreo Pudding Pie
Hot Chocolate Sugar Cookies
Christmas Crack (AKA White Chocolate Chex Mix)
Pesto Sun Dried Tomato Dip
Pecan Pie Cookie Cups


Return to top of page

Copyright © 2019 ·Genesis Sample Theme · Genesis Framework by StudioPress · WordPress · Log in

site design by designer blogs