Description
This Coconut Curry Shrimp with Peas recipe features succulent jumbo shrimp simmered in a rich and aromatic coconut curry sauce infused with ginger, garlic, and warming spices. Paired with tender peas and fresh baby spinach, this vibrant dish balances creamy coconut milk with a hint of heat from serrano chile and garam masala, making it a flavorful, wholesome meal perfect for serving over steamed rice.
Ingredients
Scale
For the Curry
- 1 Tbsp. virgin coconut or vegetable oil
- 1 small yellow onion, finely chopped
- Kosher salt, to taste
- 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
- 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 and deveined
- 1 (10-oz.) bag frozen petite peas (about 2 cups)
- 5 oz. baby spinach
- 2 Tbsp. fresh lime juice
For Serving
- Cooked white or brown rice
- Lime wedges
Instructions
- Heat the oil and sauté aromatics: In a large skillet or pan over medium heat, warm the virgin coconut or vegetable oil. Add the finely chopped yellow onion and a pinch of kosher salt, cooking until the onion is soft and translucent, about 5 minutes.
- Add ginger, chile, and garlic: Stir in the finely chopped ginger, thinly sliced serrano chile, and garlic. Cook, stirring frequently, for about 2 minutes until fragrant.
- Incorporate tomato paste and spices: Add the tomato paste, garam masala, sweet paprika, and ground turmeric to the skillet. Cook, stirring constantly, for 1 to 2 minutes to toast the spices and deepen their flavors.
- Pour in coconut milk and brown sugar: Slowly pour in the full-fat coconut milk, stirring to combine everything into a smooth sauce. Add the brown sugar, and bring the mixture to a gentle simmer.
- Add the shrimp: Carefully place the peeled and deveined jumbo shrimp into the coconut curry sauce. Simmer gently until the shrimp turn pink and are cooked through, about 4 to 6 minutes depending on their size.
- Add peas and spinach: Stir in the frozen petite peas and baby spinach. Cook until the spinach wilts and the peas are heated through, approximately 3 to 4 minutes.
- Finish with lime juice and season: Remove the skillet from heat and stir in the fresh lime juice. Taste the curry and adjust kosher salt if needed.
- Serve: Serve the coconut curry shrimp hot over cooked white or brown rice, accompanied by lime wedges for squeezing over the top.
Notes
- For less heat, remove serrano chile seeds before slicing.
- Use fresh shrimp if possible for the best flavor, but frozen shrimp work well too.
- Can be made ahead and reheated gently on the stovetop.
- Substitute spinach with kale or Swiss chard if desired.
- For a spicier curry, add more serrano chile or a pinch of cayenne pepper.
Keywords: coconut curry shrimp, shrimp curry recipe, easy coconut curry, shrimp with peas, coconut milk curry, Indian-inspired seafood, healthy shrimp recipes