Coconut Shrimp Curry with Red Pepper and Spinach
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Are you surprised? Coconut Shrimp Curry with Red Pepper and Spinach is what’s for dinner! This delicious Indian inspired recipe is packed full of flavor, but I keep it light with the curry spices. A combination of coconut milk, tomatoes, garlic, onion, red pepper and Indian spices make a delicious sweet broth that is poured over cooked rice and shrimp. This is a wonderful curry dish!
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?
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.
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?
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.
Go get your curry on.
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- Shrimp Marinade:
- 12-14 large shrimp, deveined and shelled
- 1 1/2 tablespoon fresh lemon juice
- sprinkle of cayenne pepper
- pinch of salt and pepper
- Sauce
- 2 tablespoons oil (any oil will do. I use olive oil typically)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 teaspoons minced garlic
- 2 teaspoons fresh minced ginger ([url href=”https://amzn.to/49EZFdQ” target=”_blank”]Microplane grater is great for this[/url])
- 1 1/2 teaspoons ground coriander
- 3/4 teaspoon curry powder
- 1/4 teaspoons+ 1/8 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
- 1 cup rice (basmati or long grain white rice)
- 2 cups water or vegetable stock (I prefer using a stock for my flavor)
- In a bowl mix together the shrimp marinade ingredients and add shrimp, let sit for 15 minutes.
- This is a good time to start your rice. Add rice and liquid (water or stock) in a pot that has a lid. Bring to a boil, then reduce heat, put lid on and simmer for 15-20 minutes. My rice typically takes 15 minutes.
- Next, add 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 sauté for an additional minute.
- Next add fresh ginger, coriander, curry powder and turmeric. Stir and cook for an additional minute.
- Next add tomatoes with juices and sugar, stir and simmer for about 15 minutes.
- Next add coconut milk and stir, let simmer for an additional 10 minutes. Taste and season with salt and pepper to your liking.
- 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.
Adapted from Jo Cooks
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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.
thank you! Yes, it would be great with chicken, too!
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.
you’re welcome!
Loved it! Very good Recipe!
Thank you!
Add me to your list of fans. This shrimp recipe was awesome. My husband and I loved it.
great!! it’s one of our favorites, too!
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.
You’re welcome!
This was the BEST thing I’ve ever made at home. Seriously the best, I’ve been talking about it for days!
Great! So glad you liked it!
We loved your recipe. Thanks so much!!
You’re welcome!
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!
Love your tweaks! YUM!
Thanks Jessica! But my tweaks only added to an already great recipe!
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
Love the changes you made! glad you liked it!
I loved this recipe i added deep fried slices of hard tofu and twas delicious