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.