Say goodbye to ho-hum
weeknight meals. This coconut curry shrimp and peas recipe is a quick route to a delicious, crowd-pleasing dinner. You’ll start by building up flavor with a mixture of onion, fresh ginger, garlic, and serrano chiles. Next, a smattering of spices—garam masala, paprika, and turmeric—infuses the coconut milk. All that’s left to do is poach the shrimp directly in the broth and heat the peas and spinach through, and you’re ready for dinner. Served spooned over brown rice or white rice, this is a quick, easy dinner that will earn a spot on the regular weeknight rotation.
Ingredients
- 1 tbsp.virgin coconut or vegetable oil
- 1small yellow onion, finely chopped
- 1(2″) piece ginger, peeled, finely chopped (about 1 tbsp.)
- 1/2serrano chile, very thinly sliced, seeds removed if desired for less heat
- 4cloves 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
- 1 1/2 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
Directions
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- Step 1
In a large skillet over medium-high heat, heat oil. Add onion, ginger, chile, garlic, and 1/4 teaspoon salt. Cook, stirring frequently, until onion is translucent and ginger and garlic are fragrant, 3 to 5 minutes.
- Step 2Add tomato paste, garam masala, paprika, and turmeric and cook, stirring, until fragrant, about 1 minute. Add coconut milk, brown sugar, and 1/4 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.
- Step 3Divide rice among bowls. Top with shrimp mixture. Serve with lime wedges alongside.
- Step 1
