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Shrimp in Coconut Curry Sauce

Shrimp in Coconut Curry Sauce

This shrimp in coconut curry sauce comes together quickly, so have all the ingredients ready before you start. The spice level of the sauce can easily be adjusted by leaving out the red pepper flakes, if you wish. We liked it over lightly cooked spinach, but of course, steamed jasmine rice would be good, too!

Calories
272
Carbohydrates
30g
Protein
18g
Potassium
542mg
Fiber
4g
Sugar
9g

Ingredients

  • 14 ounces full fat coconut milk

  • 1 tablespoon cornstarch

  • 2 tablespoons red curry paste

  • 2 tablespoons neutral flavored cooking oil, divided

  • 3 shallots, finely chopped

  • 2 garlic cloves, minced

  • 1 tablespoon grated fresh ginger

  • 1/2 teaspoon red pepper flakes, or to taste

  • 1 teaspoon fish sauce (optional)

  • 1/4 teaspoon kosher salt, or to taste

  • 1/4 teaspoon ground white pepper

  • 1 pinch white sugar (optional)

  • 1 pound cleaned, shelled shrimp

  • 1/2 lime, juiced

  • 1 pound fresh baby spinach

  • 1/4 cup chopped fresh cilantro

  • 1/4 cup sliced green onions

  • 1/2 lime, cut into wedges, for garnish

Direction

  1. Stir coconut milk, cornstarch, and red curry paste together in a bowl until well blended. Set aside.

  2. Heat 1 tablespoon oil in a large, non-stick skillet over medium heat. Add shallots and cook about 2 minutes.

  3. Add garlic, ginger, and red pepper flakes to the skillet, and cook until garlic is fragrant, about 30 seconds.

  4. Stir in coconut milk mixture and cook, stirring, until bubbly. Add fish sauce, and season with salt, pepper, and white sugar.  Cook, stirring, about 2 minutes.

  5. Add shrimp and cook, stirring occasionally, until shrimp is opaque and takes on a “C” shape, 2 to 3 minutes. Remove from heat, stir in lime juice and pour into a serving bowl. 

  6. Wipe skillet clean with paper towels and heat remaining 1 tablespoon oil over medium-high heat until hot. Add spinach and cook very briefly, just until spinach turns bright green, 1 to 2 minutes.  Immediately remove from heat and divide into 4 serving bowls.

  7. Pour shrimp in curry sauce over spinach in each bowl. Top each serving with cilantro,and green onions, and garnish with lime wedges. Serve immediately.

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