🦐 Ingredients Breakdown
Main Ingredients
| Ingredient | Amount |
|---|---|
| Shrimp (peeled & deveined) | 1 pound |
| Coconut milk (canned) | 14 oz (1 can) |
| Fresh spinach (chopped) | 2 cups |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Ginger (grated) | 1 teaspoon |
Seasonings & Flavor Enhancers
| Ingredient | Amount |
|---|---|
| Curry powder | 1 tablespoon |
| Vegetable oil | 2 tablespoons |
| Salt | To taste |
| Chili flakes (optional) | As desired (for heat) |
For Serving
| Ingredient | Amount |
|---|---|
| Cooked rice or quinoa | As needed |
🔥 Step-by-Step Cooking Guide
Step 1: Sauté the Aromatics
1️⃣ Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
2️⃣ Add the chopped onion and sauté for about 3-4 minutes until translucent.
3️⃣ Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
👉 Pro Tip: Stir continuously to avoid burning the garlic!
Step 2: Cook the Shrimp
4️⃣ Add the shrimp to the skillet, spreading them in an even layer.
5️⃣ Cook for 2-3 minutes, flipping once, until they turn pink and opaque.
6️⃣ Stir in the curry powder, making sure all the shrimp are evenly coated in the spices.
👉 Pro Tip: Be careful not to overcook the shrimp! They cook fast and will become rubbery if left too long.
Step 3: Add Coconut Milk & Simmer
7️⃣ Pour in the coconut milk and gently stir to combine.
8️⃣ Bring the mixture to a light simmer, allowing the flavors to meld together for about 5 minutes.
👉 Pro Tip: If you like a thicker curry, let it simmer uncovered for a few extra minutes.
Step 4: Add the Spinach
9️⃣ Stir in the chopped spinach and cook for about 2 minutes, just until wilted.
🔟 Season with salt and chili flakes (if using) to taste.
👉 Pro Tip: The spinach will shrink significantly, so don’t worry if it seems like a lot at first!
Step 5: Serve & Enjoy!
1️⃣1️⃣ Remove from heat and serve immediately over steamed rice or quinoa.
1️⃣2️⃣ Garnish with fresh herbs, extra chili flakes, or a squeeze of lime juice for added brightness.
💡 Pairing Idea: Serve with naan bread or roti for a delicious way to soak up the creamy curry sauce!
🍛 Why You’ll Love This Recipe
✅ Quick & Easy: Ready in under 30 minutes—perfect for busy nights.
✅ One-Pan Meal: Minimal cleanup with maximum flavor!
✅ Rich & Creamy: Coconut milk creates a velvety sauce that’s irresistible.
✅ Healthy & Nutritious: Packed with protein, iron, and healthy fats.
✅ Customizable: Adjust the spice level to your liking.
💡 Perfect Pairings
- Side Dish: A cooling cucumber salad or roasted vegetables complement the warm spices.
- Drink: A glass of iced mango lassi or coconut water balances the curry's heat.
🧐 Common Mistakes to Avoid
❌ Overcooking the Shrimp: Keep an eye on them—shrimp cook in just a few minutes!
❌ Burning the Spices: Always stir well and cook on medium heat to avoid bitterness.
❌ Adding Spinach Too Early: It only takes a minute or two to wilt, so add it at the end!
❓ FAQs
🔹 Can I use frozen shrimp?
Yes! Just thaw completely and pat dry before cooking to avoid excess water in the curry.
🔹 How do I make it spicier?
Increase the chili flakes, add fresh chilies, or stir in a bit of hot sauce!
🔹 Can I use a different protein?
Absolutely! Try chicken, tofu, or even salmon instead of shrimp.
🔹 How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.
🎉 Final Thoughts
This Coconut Curry Shrimp with Spinach is a flavor-packed dish that brings warmth, creaminess, and spice together in one bowl. It’s an effortless recipe that delivers gourmet flavors—perfect for weeknight dinners or impressing guests!
🍽️ Try it today and let me know how it turns out! 🔥
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