Description
A vibrant, creamy bowl featuring succulent shrimp simmered in a rich coconut curry sauce with fresh spinach and lime.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp curry powder
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 cups fresh baby spinach
- 1 tbsp lime juice
- 2 tbsp coconut oil
- 2 cups cooked jasmine rice
- Fresh cilantro for garnish
Instructions
- Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Add shrimp and sear for 2 minutes per side until pink. Remove and set aside.
- In the same skillet, add the remaining oil. Sauté minced garlic and grated ginger for 1 minute until fragrant.
- Stir in the curry powder and cook for 30-60 seconds to bloom the spices.
- Pour in the coconut milk and stir to combine. Bring to a gentle simmer for 5-7 minutes until slightly thickened.
- Stir in the baby spinach and cook for 1 minute until just wilted.
- Return the seared shrimp to the pan and stir gently for 1 minute to reheat.
- Turn off the heat and stir in the fresh lime juice.
- Serve the curry over bowls of cooked jasmine rice and garnish with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Thai-Inspired