Name: Coconut Curry Shrimp & Peas
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Curry Shrimp & Peas

1. 1 tbsp. virgin coconut or vegetable oil -

2. 1 small yellow onion, finely chopped -

3. 1 (2") piece ginger, peeled, finely chopped (about 1 tbsp.) -

4. 1/2 serrano chile, very thinly sliced, seeds removed if desired for less heat -

5. 4 cloves garlic, finely chopped -

6. Kosher salt -

7. 2 tbsp. tomato paste -

8. 2 tsp. garam masala -

9. 2 tsp. sweet paprika -

10. 1 tsp. ground turmeric -

11. 1 (14-oz.) can full-fat coconut milk -

12. 1 tsp. brown sugar -

13. 1 1/2 lb. jumbo (16/20) shrimp, peeled, deveined -

14. 1 (10-oz.) bag frozen petite peas (about 2 c.) -

15. 5 oz. baby spinach -

16. 2 tbsp. fresh lime juice -

17. Cooked white or brown rice and lime wedges, for serving -

How to cook deliciously - Coconut Curry Shrimp & Peas

1. Stage

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. Stage

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. Stage

Divide rice among bowls. Top with shrimp mixture. Serve with lime wedges alongside.