Description
This Coconut Curry Shrimp with Peas recipe features succulent jumbo shrimp simmered in a rich and creamy coconut milk-based curry infused with aromatic spices like garam masala, turmeric, and paprika. Paired with tender peas and fresh baby spinach, it’s a vibrant and flavorful dish served best alongside fluffy white or brown rice and a squeeze of fresh lime for a perfect balance of zest and creaminess.
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: In a large skillet over medium heat, warm 1 tablespoon of virgin coconut or vegetable oil until shimmering.
- Sauté aromatics: Add the finely chopped yellow onion and a pinch of kosher salt. Cook until translucent and soft, about 5 minutes. Stir in the chopped ginger, serrano chile, and garlic; cook for another 1-2 minutes until fragrant.
- Add spices and tomato paste: Stir in 2 tablespoons tomato paste, 2 teaspoons garam masala, 2 teaspoons sweet paprika, and 1 teaspoon ground turmeric. Cook the mixture, stirring frequently, for 2 minutes to toast the spices and deepen flavors.
- Pour coconut milk: Pour in the full-fat coconut milk and add 1 teaspoon brown sugar, stirring to combine. Bring the mixture to a gentle simmer and let it thicken slightly, about 5 minutes.
- Cook shrimp and peas: Add the peeled and deveined jumbo shrimp along with the frozen petite peas to the curry. Simmer gently until the shrimp turn pink and opaque, and the peas are heated through, roughly 4-6 minutes. Do not overcook the shrimp to keep them tender.
- Finish with spinach and lime: Stir in 5 ounces of baby spinach and cook until wilted, about 1-2 minutes. Remove the skillet from heat, then stir in 2 tablespoons fresh lime juice for brightness.
- Serve: Spoon the coconut curry shrimp and peas over cooked white or brown rice. Garnish with lime wedges for added zest if desired. Enjoy immediately while hot.
Notes
- Use virgin coconut oil to enhance the coconut flavor, or vegetable oil as a neutral alternative.
- Adjust the amount of serrano chile according to your spice preference; removing seeds will reduce heat.
- Full-fat coconut milk is key for a rich and creamy curry texture.
- Peas can be fresh or frozen; just ensure they are cooked through in the curry.
- Cooking shrimp briefly prevents them from becoming tough and rubbery.
- This dish pairs wonderfully with jasmine or basmati rice but brown rice works well for a heartier, whole grain option.
