5.0 from 3 votes
Coconut Curry Shrimp
A delicious Indian-inspired meal in a bowl! Everyone goes crazy over this wonderful curry!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 6
Calories: 300 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.