Rich Coconut Curry Shrimp with Spinach

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Succulent shrimp simmered in a creamy coconut curry sauce with fresh spinach, delivering a fragrant and comforting dish. This Thai-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, coconut milk, red curry paste 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.

Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1 can (14 oz) coconut milk
2 tbsp red curry paste
4 cups, roughly chopped fresh spinach
1 small, finely chopped onion
2, minced garlic cloves
1 tbsp, grated ginger
1 tbsp vegetable oil
1 tsp fish sauce
1 tbsp lime juice
1 tsp brown sugar

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 1 small finely chopped onion, 2 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 3-4 minutes until softened and aromatic.
Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute until fragrant and well incorporated with the onion mixture.
Step 3: Pour in 1 can (14 oz) coconut milk, 1 tsp fish sauce, and 1 tsp brown sugar, stirring to combine. Bring the sauce to a gentle simmer over medium-low heat.
Step 4: Add 1 lb peeled and deveined large shrimp to the simmering curry sauce. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque.
Step 5: Stir in 4 cups roughly chopped fresh spinach and 1 tbsp lime juice, cooking for another 1-2 minutes until the spinach wilts and the sauce thickens slightly. Serve hot over steamed rice or noodles.