RecipesIngredients

Coconut Curry Shrimp & Peas

Coconut Curry Shrimp & Peas

Say goodbye to ho-hum weeknight meals. This coconut curry shrimp and peas recipe is a quick route to a delicious, crowd-pleasing dinner.

Ingreadient

• 1 Tbsp. virgin coconut or vegetable oil
• 1 small yellow onion, finely chopped
• 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
• Kosher salt
• 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, deveined
• 1 (10-oz.) bag frozen petite peas (about 2 c.)
• 5 oz. baby spinach
• 2 Tbsp. fresh lime juice
• Cooked white or brown rice and lime wedges, for serving

Direction

1. In a large skillet over medium-high heat, heat oil. Add onion, ginger, chile, garlic, and 1/4 teaspoon salt. Cook, stirring frequently, until onion is translucent and ginger and garlic are fragrant, 3 to 5 minutes.
2. Add tomato paste, garam masala, paprika, and turmeric and cook, stirring, until fragrant, about 1 minute. Add coconut milk, brown sugar, and 1/4 teaspoon salt; bring to a simmer. Add shrimp and cook, tossing shrimp a few times, until just about cooked through, 3 to 5 minutes. Add peas and spinach and cook, tossing, until spinach is wilted, peas are warmed, and shrimp is cooked through, about 2 minutes more. Stir in lime juice; season with more salt, if needed.
3. Divide rice among bowls. Top with shrimp mixture. Serve with lime wedges alongside.