Are you surprised? Coconut Shrimp Curry with Red Pepper and Spinach is what’s for dinner! This delicious Indian inspired recipe is packed full of flavor, but I keep it light with the curry spices. A combination of coconut milk, tomatoes, garlic, onion, red pepper and Indian spices make a delicious sweet broth that is poured over cooked rice and shrimp. This is a wonderful curry dish!
I know…me too. It may seem sort of random that I am sharing a curry recipe on the blog given that I often blog about dessert, Italian food and salad. It’s not that I don’t like curry, I do! I actually really like it but I didn’t grow up eating Indian food (neither did Vin) and we don’t currently indulge in Indian food that often.
With that said, I LOVE CURRY.
Confused?
Well I love this curry recipe, at least. Awhile back I asked my friend if she had any yummy recipes that she’s made lately and she gave me one for Coconut Shrimp Curry – she raved about it so I decided to make it.
She was right…it was very good and pretty easy to make.
So I made it again, and again, and again and tweaked it until I got it just the way I liked it. Since I am not an avid curry eater, I don’t have anything to compare this recipe to.
What I can say is that it’s creamy, light yet flavorful and has great textures going on with the rice, shrimp and red pepper. I always clean my plate when I make it – because each bite just makes me want to have another bite and another…
I think that’s called addicting?
Yes, it’s addicting. Did I mention it’s pretty healthy too? I used full fat coconut milk because it’s absolutely delicious but you could use lite coconut milk if your watching the fat and calories. Other than that, it’s made with vegetables, shrimp and spices.
Go get your curry on.
Don’t forget to pin this recipe on Pinterest by clicking the image below!
Coconut Shrimp Curry with Red Pepper and Spinach
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Coconut Shrimp Curry with Red Pepper and Spinach Recipe Type : Dinner Author: Jessica from www.stuckonsweet.com Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 2
Stuckonsweet.com: Jessica from www.stuckonsweet.com
Recipe type: Dinner
Cuisine: Indian
Serves: 2-4
Ingredients
- Shrimp Marinade:
- 12-14 large shrimp, deveined and shelled
- 1½ tablespoon fresh lemon juice
- sprinkle of cayenne pepper
- pinch of salt and pepper
- Sauce
- 2 tablespoons oil (any oil will do. I use olive oil typically)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 teaspoons minced garlic
- 2 teaspoons fresh minced ginger (Microplane grater is great for this)
- 1½ teaspoons ground coriander
- ¾ teaspoon curry powder
- ¼ teaspoons+ ⅛ teaspoon turmeric
- 1 14 ounce can diced tomatoes with juice
- 1 teaspoon sugar
- 1 14 ounce can full fat unsweetened coconut milk
- Salt and pepper to taste
- large handful of spinach
- 1 cup rice (basmati or long grain white rice)
- 2 cups water or vegetable stock (I prefer using a stock for my flavor)
Instructions
- In a bowl mix together the shrimp marinade ingredients and add shrimp, let sit for 15 minutes.
- This is a good time to start your rice. Add rice and liquid (water or stock) in a pot that has a lid. Bring to a boil, then reduce heat, put lid on and simmer for 15-20 minutes. My rice typically takes 15 minutes.
- Next, add oil to a large skillet and place over medium heat. Add diced onion and red pepper and cook for 4 minutes or until vegetables soften. Add garlic and sauté for an additional minute.
- Next add fresh ginger, coriander, curry powder and turmeric. Stir and cook for an additional minute.
- Next add tomatoes with juices and sugar, stir and simmer for about 15 minutes.
- Next add coconut milk and stir, let simmer for an additional 10 minutes. Taste and season with salt and pepper to your liking.
- Lastly add spinach and shrimp with marinade juices and simmer for a few additional minutes until shrimp are cooked through (they will curl up and turn light pink). Serve with cooked rice.
Notes
The reason to simmer the tomatoes for a while is to cook them enough so they aren't too acidic. Feel free to add more curry, turmeric and curry powder to your liking - I prefer a lighter curry taste.
3.4.3177
Adapted from Jo Cooks
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Reader Interactions
Comments
very yummy
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Karlathis is such a good recipe!! i did put in more lemon juice because i put in more shrimps, also added crushed red pepper for spice in the marinate! and i added cumin as well. i would definitely try this recipe again!!!
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- Jessica Erin
yum!
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- Linda Scott
I too add red chillies and sometimes make it with chicken instead of shrimps, a real favorite with my friends and family
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- Jessica Erin
yum sounds great!!
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- Kathy Derrick
Made this last night and added mushrooms. I also added some curry paste because I was out of curry powder. I was so good! Will keep in my rotations of quick and easy dinners.
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- Jessica Erin
glad you liked it!
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- Shannon
Wow! I came across this because I needed to clean out the pantry. It was WONDERFUL! The entire family, my 2 and 4 year old included, devoured it!
I was missing ginger and coriander, so I subbed cumin for an extra flavor profile, but I cannot wait to try it again the original way. Thanks!!Reply
- Jessica Erin
YUM! You’re welcome!
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- Andrea M
I love this recipe. I’ve made it often since I found it last year. Recently I’ve been eating less meat (more veggies) so decided to try a meatless version. I added a can of chick peas and roasted eggplant. Wow!!! Game changer!!! I also use lite coconut milk and a little cayenne to spice it up. This recipe is fantastic and soooo versatile. Thank you for sharing.
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- Jessica Erin
love your additions!!
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- Amy
Loved it! I had it over zucchini noodles in place of rice. Fantastic!
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- Jessica Erin
yum!
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- Vincent.m.esposito@gmail.com
Thank you so much for this incredible recipe. I’ve been looking to try making a curry dish and now I already have a favorite. This was better than some dishes I’ve gotten in restaurants! Thank you! Instant favorite!
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- Jessica Erin
you’re welcome!
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- Anna Knepler
Wondering if leaving out the tsp of sugar would make a big difference? I am doing Whole30 and this is compliant other wise.
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- Jessica Erin
nope it will be fine! the sugar is to help cut out the acidity a little but it shouldn’t make that much of a difference.
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- Luz
Thank you for this great recipe!! I’ve just cooked it and the whole family loved it. It’s already one of the family’s favourite dishes.
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- Jessica Erin
great!
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- Kimi
Hello! Your recipe is delicious! Everyone in my family loves it! I also changed a few things such as added linguini, added paprika and used fresh prawns!
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- Jessica Erin
Thank you! Love your additions!! Can’t wait to try!
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- Serengeti
Hello! I live with my parents, grandparents, sister and fiancé in one big house, and I have made this recipe at least a dozen times now, and my family LOVES it every time. Thank you so much!
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- Jessica Erin
We love it too! Thanks for sharing!
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- Melony
Hi. Am from the Bahamas and we loved this dish. My husband is an extra picky eater and he asked for seconds. Will keep this recipe and make again and again.
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- Jessica Erin
Great!
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- Lynne
Great sauce, I made double quantity and froze remainder for another night. Tonight we had with prawns, may make with chicken next time. Thank you for sharing this recipe.
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- Jessica Erin
thank you! Yes, it would be great with chicken, too!
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- Maria
Fabulous recipe! I actually had every thing in the house and made this for dinner tonight. My husband and I loved it. I made homemade naan to accompany it. I will definitely make this again. Thanks.
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- Jessica Erin
you’re welcome!
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- Ash
Loved it! Very good Recipe!
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- Jessica Erin
Thank you!
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- Rachel Desroches
Add me to your list of fans. This shrimp recipe was awesome. My husband and I loved it.
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- Jessica Erin
great!! it’s one of our favorites, too!
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- Dagmar
OH. MY. GOODNESS. This was awesome! Can’t wait to make this again. Thanks for an awesome recipe. The peppers and spinach were so good in this.
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- Jessica Erin
You’re welcome!
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- Alexandra
This was the BEST thing I’ve ever made at home. Seriously the best, I’ve been talking about it for days!
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- Jessica Erin
Great! So glad you liked it!
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- Annie Shallcross
We loved your recipe. Thanks so much!!
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- Jessica Erin
You’re welcome!
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- Pat Rothenberger
I doubled the recipe and made a few minor tweaks because my husband loves spicy! Here are the substitutions/tweaks: Instead of lemon in the shrimp marinade, I used the zest and juice of one lime for a double recipe. Once the onion/pepper is softened, add the garlic and ginger (bottled minced ginger works fine too) I added a generous (about 2 tbsp or more) sprinkling of garam masala mix and curry powder (or epicure curry dip mix works well too). Let the spices cook with the softened veg for about 5 min to bring out the flavours of the spice. Instead of sugar, I added honey. I also added a healthy glug of sriracha for heat. You can add it to taste. The last tweak; I made the sauce without the shrimp and spinach about an hour or 2 ahead on a very low simmer to develop the flavours. Add the shrimp/spinach about 10 minutes before serving. Now I didn’t have any on hand last night, but a spectacular finish to this dish is some crushed cashews and freshly chopped cilantro. Other than my tweaks, I followed the recipe, lol. Enjoy!
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- Jessica Erin
Love your tweaks! YUM!
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- Pat Rothenberger
Thanks Jessica! But my tweaks only added to an already great recipe!
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- Marie
I’m doing Slimming World here in the UK so to cut down on syns I used light coconut milk rather than full fat, fry light spray oil and sweetner and it was very very tasty, I’ll definitely be doing it again, thanks for sharing the recipe 😊 x
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- Jessica Erin
Love the changes you made! glad you liked it!
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- sheryl green
I loved this recipe i added deep fried slices of hard tofu and twas delicious
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Recently made this dish and it is now a staple in my house! Love it!! I hope it’s okay I include you and this dish on a blog post so people will come to your site for more yummy and healthy meals!
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- Jessica Erin
Wonderful!!
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- sheryl green
I loved this curry i deep fried some tofu to repace the shrimp twas delicious
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- Jessica Erin
Yum!!
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- Angela
I substitute pasta instead of rice and it was great , will make again
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- Jessica Erin
glad you liked it!
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I like the food. thanks for sharing
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- Petula
Love the recipe. I added a stir fry mix with snow peas, carrots, red cabbage and kale along with the spinach. It was so amazing. Served it over black japonica rice. This recipe is a keeper. Hubby lived it.
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Hi Jessica. Preparing your dish as we speak and I’m sure it will become one of my favorite curry’s. Thanks for sharing the recipe.
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- Jessica Erin
I hope you like it!
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I made this for dinner Sunday but ate it Monday and it was delicious! My hubby loved it! I added a little more curry and hot pepper sauce. Can wait to make again!
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- Jessica Erin
We love it, too! Glad you guys enjoyed it!
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- Jessica Noelke
why is it called coconut shrimp curry? Theres no coconut in this.
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- Jessica Erin
Hi Jessica! I call it that because there is a can of full fat coconut milk in it.
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- Helen
I dont eat shrimp however i do make it for my dear husband and he always “subtly” requests it from time to time! Its looks delicious n he says it tastes amazing! Thanks for a great recipe!
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- Jessica Erin
you’re so welcome! glad your husband likes it!
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Do you think this would work in the crockpot?
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This is a fantastic recipe. I bumped up the spices because we like it like that. Added some brown sugar & extra shrimp. Threw in some matchstick carrots I had on hand. So yum! I have made it twice in 2 weeks. Thanks for sharing!
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- Jessica Erin
Yum! Love your additions! I will have to try it with the carrots!
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Oh, and don't forget to save room for dessert... more about me
I'm Jessica Erin and I am the recipe developer, photographer, and writer behind stuckonsweet.com! You will find a little of everything including healthy meals, comfort food, and my favorite - sweets. So stay awhile...I hope you're hungry!
