Coconut Curry Shrimp And Peas Recipe

Say goodbye to ho-hum weeknight meals. This Coconut Curry Shrimp and Peas recipe is a quick way to a delicious, crowd-pleasing dinner. You’ll start by flavoring it with a mixture of onions, fresh ginger, garlic, and serrano chiles. Next, spices—hot spices, paprika, and a touch of turmeric—are mixed into the coconut milk. All that’s left to do is poach the shrimp straight into the broth and heat through the peas and spinach 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 in the regular weeknight rotation.

If you like heat, try adding a whole serrano chile instead of halving, or use the rest for garnish.

For more shrimp recipes, try our Saucy Tuscan Butter Shrimp, Spicy Grilled Shrimp, or Garlic Butter Shrimp Pasta.

YIELDS:	PREP TIME:	TOTAL TIME:
4 serving(s)	20 mins	35 mins

                          

 

Ingredients

1 tbsp. virgin coconut or vegetable oil

1 small yellow onion, finely chopped

1 (2″) piece ginger, peeled, finely chopped (about 1 tbsp.)

1/2 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

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

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 2

Add 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 3

Divide rice among bowls. Top with shrimp mixture. Serve with lime wedges alongside.