COCONUT CURRY SHRIMP STIR-FRY

COCONUT CURRY SHRIMP STIR-FRY

Coconut Curry Shrimp Stir-Fry is a creamy and 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

Casual Dinner, Family Reunion, Date Night, Spring

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Low Fat, Quick & Easy, Wheat/Gluten-Free

DISH TYPE

Tacos & Wraps

INGREDIENTS

• 80g shrimp, peeled

• 30g spinach

• 1 tsp coconut milk

• ½ tsp curry powder

• 1 tsp olive oil

FULL NUTRITIONAL INFORMATION

• Calories: 127.2 kcal

• Protein: 17.2 g

• Carbohydrates: 1.8 g

• Fat: 6.2 g

• Saturated Fat: 1.6 g

• Fibre: 6.2 g

• Sodium: 120.1 mg

• Sugar: 0.2 g

• Potassium: 400.7 mg

• Iron: 1.6 mg

• Calcium: 87 mg

• Cholesterol: 128.8 mg

PREPARATION

These steps are followed for the preparation of Coconut Curry Shrimp Stir-Fry :

• 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.