Rich Coconut Curry Shrimp with Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent shrimp simmered in a creamy coconut curry sauce with fresh spinach, delivering a fragrant and comforting dish. This thai-inspired seafood 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.

★ 4.2 (13 ratings) Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute until fragrant and well incorporated with the onion mixture.
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

How long does Rich Coconut Curry Shrimp 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 Rich Coconut Curry Shrimp with Spinach?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Rich Coconut Curry Shrimp 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 Rich Coconut Curry Shrimp 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 Rich Coconut Curry Shrimp 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.

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