Coconut Curry Shrimp

Name: Coconut Curry Shrimp
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 serving
Ingredients: ½ cup shredded coconut; 2 tablespoons vegetable oil; 2 medium onions; 4 medium garlic cloves; 2 teaspoons finely chopped fresh ginger; 1 teaspoon red curry paste; 2 teaspoons ground cumin; 1 teaspoon ground coriander; ½ teaspoon Turmeric; 2 teaspoons curry powder; 2 teaspoons kosher salt; 1 tablespoon dark brown sugar; 1 beef bouillon cube; 1-14 ounce can crushed tomatoes; 20 ounces light coconut milk; 4 cups fresh spinach; 1 pound Shrimp; 1 ½ cups tiny frozen peas

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings
6
Calories
300 kcal
Course
Main Course
Cuisine
Indian

Coconut Curry Shrimp

Brielle Kelley

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A delicious Indian-inspired meal in a bowl! Everyone goes crazy over this wonderful curry!

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Ingredients

Servings

½ cup shredded coconut sweetened or unsweetened is fine
2 tablespoons vegetable oil
2 medium onions finely chopped
4 medium garlic cloves finely chopped
2 teaspoons finely chopped fresh ginger
1 teaspoon red curry paste add more if you like it really spicy
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon Turmeric
2 teaspoons curry powder
2 teaspoons kosher salt
1 tablespoon dark brown sugar
1 beef bouillon cube or 1 teaspoon beef bouillon granules
1-14 ounce can crushed tomatoes
20 ounces light coconut milk about 1 ½ cans
4 cups fresh spinach roughly chopped
1 pound Shrimp peeled and deveined
1 ½ cups tiny frozen peas

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Instructions

Dry toast the coconut by heating a medium non-stick pan over medium heat. Add the shredded coconut and cook until golden brown, stirring frequently. This will take about 10 minutes depending on your heat. Be sure to watch coconut carefully as it can easily burn. Transfer coconut to a bowl and set aside to cool.
Heat the vegetable oil in a large pot or dutch oven. Add the onions and sauté for 8-10 minutes or until softened and translucent. Add the garlic and next eight ingredients and cook another 2 minutes until fragrant.
Add the crushed tomatoes, bouillon cube, toasted coconut and coconut milk. Bring to a boil, then reduce to a simmer. Cook, uncovered for 30 minutes. Next, puree mixture with a stick blender or a regular blender till smooth. If using a regular blender, allow mixture to cool down a bit before blending.
Add the shrimp and cook for another 2-3 minutes over medium-high heat, or until the shrimp turn pink and opaque and begin to curl. Remove from heat. Add spinach and peas and cover for 2-3 minutes. Serve in bowls with a scoop of jasmine rice, a sprinkle of cilantro and a splash of fresh lime. You could also garnish with fresh basil, chives or green onions.

Nutrition Information

Show Details

Calories 300kcal (15%) Carbohydrates 20g (7%) Protein 19g (38%) Fat 15g (23%) Saturated Fat 12g (60%) Cholesterol 190mg (63%) Sodium 1648mg (69%) Potassium 383mg (11%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 2305IU (46%) Vitamin C 27mg (30%) Calcium 160mg (16%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 300 kcal

% Daily Value*

Calories	300kcal	15%
Carbohydrates	20g	7%
Protein	19g	38%
Fat	15g	23%
Saturated Fat	12g	60%
Cholesterol	190mg	63%
Sodium	1648mg	69%
Potassium	383mg	8%
Fiber	3g	12%
Sugar	9g	18%
Vitamin A	2305IU	46%
Vitamin C	27mg	30%
Calcium	160mg	16%
Iron	3.7mg	21%