Coconut Curry Shrimp & Peas

Coconut Curry Shrimp & Peas


Coconut Curry Shrimp & Peas is the easiest weeknight dinner.
  • 1 tbsp. virgin coconut or vegetable oil
  • 1 small yellow onion, finely chopped
  • 1 (2") piece ginger, peeled, finely chopped (about 1 tbsp.)
  • ½ serrano chile, very thinly sliced, seeds removed if desired for less heat
  • 4 cloves garlic, finely chopped
  • Kosher salt
  • 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
  • 1½ lb. jumbo (16/20) shrimp, peeled, deveined
  • 1 (10-oz.) bag frozen petite peas (about 2 c.)
  • 5 oz. baby spinach
  • 2 tbsp. fresh lime juice
  • Cooked white or brown rice and lime wedges, for serving
  1. In a large skillet over medium-high heat, heat oil. Add onion, ginger, chile, garlic, and ¼ teaspoon salt. Cook, stirring frequently, until onion is translucent and ginger and garlic are fragrant, 3 to 5 minutes.
  2. Add tomato paste, garam masala, paprika, and turmeric and cook, stirring, until fragrant, about 1 minute. Add coconut milk, brown sugar, and ¼ teaspoon salt; bring to a simmer. Add shrimp and cook, tossing shrimp a few times, until just about cooked through, 3 to 5 minutes. Add peas and spinach and cook, tossing, until spinach is wilted, peas are warmed, and shrimp is cooked through, about 2 minutes more. Stir in lime juice; season with more salt, if needed.
  3. Divide rice among bowls. Top with shrimp mixture. Serve with lime wedges alongside.

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