Coconut Shrimp Curry with Red Pepper and Spinach
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 2
Shrimp Marinate
  • 12-14 large shrimp, deveined and shelled
  • 1½ tablespoon fresh lemon juice
  • sprinkle of cayenne pepper
  • pinch of salt and pepper
  • 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
  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.
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.
Recipe by Stuck On Sweet at