Description
A flavorful coconut curry shrimp dish that is quick and easy to make.
Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 1 can (13 oz) full-fat coconut milk
- 2 cups low-sodium chicken broth
- 2 tbsp curry powder
- 2 tsp fresh ginger (grated)
- 2 tbsp lime juice (freshly squeezed)
- 1 bell pepper (chopped)
- 2 cups fresh spinach
- 3 cloves garlic (minced)
- Cilantro for garnish (optional)
Instructions
- Prep your ingredients by chopping the bell pepper and mincing the garlic and ginger.
- In a large pot over medium heat, add a splash of oil and sauté minced garlic and grated ginger until fragrant, about 1 minute.
- Stir in chopped bell peppers and cook until slightly softened, around 3 minutes.
- Pour in coconut milk and chicken broth; stir to combine and bring to a gentle simmer.
- Add shrimp, curry powder, and lime juice; cook until shrimp are pink and opaque, about 4-5 minutes.
- Stir in fresh spinach until wilted, approximately 1-2 minutes.
- Serve hot, garnished with cilantro if desired.
Notes
- This dish pairs well with rice or quinoa.
- Adjust the amount of curry powder to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg