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. COCONUT CURRY SHRIMP STIR-FRY
12

. COCONUT CURRY SHRIMP STIR-FRY

NUTRITION
HEALTHY RECIPES
Feb 21, 2025

COCONUT CURRY SHRIMP STIR-FRY

Coconut Curry Shrimp Stir-Fry is a creamy, aromatic dish that combines tender shrimp, wilted spinach, olive oil and fragrant curry powder in a rich coconut-infused sauce. The light and creamy coconut milk blends perfectly with the warming spices, creating a dish that is full of depth and flavour while remaining healthy and easy to prepare. This curry is high in protein and packed with essential nutrients. It is a great way to enjoy a nutritious dinner without spending hours in the kitchen. The shrimp cook quickly, making this a perfect option for busy weeknights, while the fresh spinach adds a vibrant touch of greens. Whether served on its own, paired with steamed jasmine rice or spooned over quinoa, this Coconut Curry Shrimp Stir-Fry is a wholesome, satisfying dish with a perfect balance of creaminess and spice.

RECIPE CATEGORY

Dinner

SERVING SIZE

1

CUISINE

Asian

PREPARATION/TECHNIQUES

Stir-Fry

OCCASION/HOLIDAY

Weeknight Dinner, Quick Meal, Family Dinner

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Low Fat, High Protein, Quick & Easy, Gluten-Free

DISH TYPE

Stir-Fry

INGREDIENTS

  • 80g shrimp, peeled
  • 30g spinach
  • 1 tsp coconut milk
  • ½ tsp curry powder
  • 1 tsp olive oil

FULL NUTRITIONAL INFORMATION

  • Calories: 130
  • Protein: 17g
  • Carbohydrates: 2g
  • Fat: 5g
  • Saturated Fat: 2g
  • Fibre: 1g
  • Sodium: 310mg
  • Sugar: 1g

PREPARATION

  • Prepare The Shrimp: Pat the shrimp dry with a paper towel to remove excess moisture for better searing.
  • Heat The Pan: Place a non-stick pan over a medium-high flame and add the olive oil, letting it warm for about 30 seconds.
  • Cook The Shrimp: Add the shrimp to the pan and stir-fry for 2-3 minutes until they turn pink and opaque. Remove from the pan and set aside.
  • Add The Spinach: Toss in the spinach and stir-fry for about 1-2 minutes until wilted.
  • Incorporate The Curry Flavour: Sprinkle in the curry powder, stirring well to coat the spinach evenly.
  • Combine Everything: Return the shrimp to the pan, pour in the coconut milk and stir for another 30 seconds to bring all the flavours together.
  • Serve Immediately: Remove from heat and enjoy hot, either on its own or with a side of rice, quinoa or noodles.

PREP TIME

5 minutes

COOKING TIME

6 minutes

TIPS

  • Use Fresh Shrimp: Fresh or high-quality frozen shrimp provide the best texture and flavour.
  • Don’t Overcook Shrimp: Shrimp cook quickly—once they turn pink and opaque, they are done.
  • Enhance The Flavour: Add a squeeze of fresh lime juice before serving for extra brightness.
  • Prevent The Curry From Burning: Stir continuously to avoid the spices sticking to the pan.
  • For A Creamier Texture: Add an extra teaspoon of coconut milk to enhance the richness.

VARIATIONS

  • Vegetarian Alternative: Swap shrimp for tofu or chickpeas for a plant-based option.
  • Extra Vegetables: Include bell peppers, carrots or snap peas for more texture and nutrients.
  • Spicy Kick: Stir in a pinch of red pepper flakes or a dash of sriracha for heat.
  • Different Protein Options: Swap shrimp for chicken or fish for a unique take on this dish.
  • Low-Sodium Option: Use reduced-sodium soy sauce or coconut aminos for a healthier choice.

PREPPING AND STORAGE

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan over medium heat for the best texture.
  • Freezing: Shrimp can be frozen before cooking. Store in a sealed bag for up to 1 month and thaw in the fridge before use.
  • Meal Prep: Pre-measure the ingredients and store them separately for a quicker cooking process.

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