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Coconut Curry Shrimp with Peas Recipe

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★★★★★

4.9 from 95 reviews

This Coconut Curry Shrimp with Peas is a vibrant and comforting dish featuring succulent jumbo shrimp simmered in a rich, fragrant coconut milk curry with aromatic spices, tender peas, and fresh spinach. Perfect for a quick and flavorful dinner served over steamed rice and garnished with fresh lime wedges.

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

  1. Heat the oil and sauté aromatics: In a large skillet or pan, warm 1 tablespoon of virgin coconut or vegetable oil over medium heat. Add the finely chopped onion and a pinch of kosher salt and cook until the onion is soft and translucent, about 4-5 minutes. Stir occasionally to prevent burning.
  2. Add ginger, chile, and garlic: Stir in the finely chopped ginger, thinly sliced serrano chile, and chopped garlic. Cook for another 1-2 minutes until fragrant, stirring frequently to blend the flavors well without browning the garlic.
  3. Add spices and tomato paste: Mix in the tomato paste, garam masala, sweet paprika, and ground turmeric. Cook this spice mixture for 1-2 minutes, allowing the tomato paste to deepen in flavor and the spices to toast slightly for a richer curry base.
  4. Pour in coconut milk and season: Stir in the full-fat coconut milk and 1 teaspoon brown sugar. Bring the curry to a gentle simmer and season with kosher salt to taste. Let it cook uncovered for 5 minutes to blend the flavors and slightly thicken the sauce.
  5. Add shrimp and cook: Add the peeled and deveined jumbo shrimp to the simmering curry. Cook for 3-5 minutes until the shrimp turn pink and opaque, stirring occasionally to ensure even cooking and that they are coated with the sauce.
  6. Stir in peas and spinach: Add the frozen petite peas directly to the curry along with the baby spinach. Cook for an additional 2-3 minutes until the peas are heated through and the spinach is wilted, stirring occasionally.
  7. Finish with lime juice: Remove the pan from heat and stir in 2 tablespoons of fresh lime juice to brighten and balance the flavors of the curry just before serving.
  8. Serve: Spoon the coconut curry shrimp over cooked white or brown rice. Garnish with lime wedges on the side for extra zest. Serve immediately while warm.

Notes

  • You can adjust the heat by removing the seeds from the serrano chile or omitting it for a milder curry.
  • For a thicker curry sauce, allow the coconut milk to simmer longer before adding the shrimp.
  • This dish pairs well with basmati rice or naan bread for soaking up the delicious sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking the shrimp.

Keywords: coconut curry shrimp, shrimp curry recipe, coconut milk shrimp, easy shrimp curry, Indian curry, seafood curry, quick dinner

Find it online: https://mjrecipe.com/coconut-curry-shrimp-with-peas-recipe/