Stovetop Shrimp and Coconut Curry with Spinach
A fragrant coconut curry simmered with tender shrimp and fresh spinach, delivering a rich and vibrant dinner in under 30 minutes. This thai-inspired seafood ready in about 30 minutes pairs pound large shrimp, peeled and deveined, (13.5 oz) coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 pound large shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 4 cups fresh spinach leaves
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 1 diced medium onion, 3 minced garlic cloves, and 1 tablespoon grated ginger, sautéing for 3-4 minutes until softened and fragrant.
- Step 2: Stir in 2 tablespoons red curry paste and cook for 1 minute to release its aroma.
- Step 3: Pour in 1 can (13.5 oz) coconut milk, bring to a gentle simmer, then add 1 teaspoon brown sugar and 1 tablespoon fish sauce, stirring to combine.
- Step 4: Add 1 pound peeled and deveined large shrimp to the skillet, cooking for 4-5 minutes until they turn pink and opaque.
- Step 5: Stir in 4 cups fresh spinach leaves and cook for 1-2 minutes until wilted.
- Step 6: Remove from heat and finish with 1 tablespoon lime juice and 2 tablespoons chopped fresh cilantro before serving over steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stovetop Shrimp and Coconut Curry with Spinach take to make?
Total time is about 30 minutes (10 min prep + 20 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 Stovetop Shrimp and Coconut 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 (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Stovetop Shrimp and Coconut 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 Stovetop Shrimp and Coconut 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 Stovetop Shrimp and Coconut 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.
