Coconut-Lime Shrimp Curry with Spinach
A fragrant, creamy coconut curry highlighting fresh shrimp and spinach with zesty lime and warming spices for a quick weeknight dinner. This thai-inspired seafood ready in about 25 minutes pairs peeled and deveined large shrimp, (13.5 oz) full-fat coconut milk, packed fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, peeled and deveined large shrimp
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups packed fresh spinach
- 1 medium, finely chopped onion
- 3 cloves, minced garlic cloves
- 1 tbsp grated fresh ginger
- 2 tbsp red curry paste
- 2 tbsp fresh lime juice
- 2 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1/4 cup chopped, for garnish cilantro leaves
- 1 tsp salt
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering. Add 1 medium finely chopped onion, sauté for 5 minutes until softened.
- Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 2 tbsp red curry paste. Cook for 2 minutes until fragrant, stirring frequently.
- Step 3: Pour in 1 can (13.5 oz) full-fat coconut milk, 1 tbsp fish sauce, 1 tsp brown sugar, and 1 tsp salt. Bring to a gentle simmer and cook for 5 minutes to let flavors meld.
- Step 4: Add 1 lb peeled and deveined large shrimp and 4 cups packed fresh spinach to the skillet. Simmer for 4-5 minutes until shrimp turn pink and spinach wilts.
- Step 5: Remove from heat and stir in 2 tbsp fresh lime juice. Garnish with 1/4 cup chopped cilantro leaves and serve immediately with steamed jasmine rice or cauliflower rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Lime Shrimp Curry with Spinach take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Lime Shrimp Curry with Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep packed fresh spinach from drying out.
Can I substitute ingredients in Coconut-Lime Shrimp Curry with Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Lime Shrimp Curry with Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut-Lime Shrimp Curry with Spinach?
Thai seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
