Go Back

Coconut Shrimp Curry

This Coconut Shrimp Curry is the perfect weeknight meal. It comes together in under 30 minutes and is packed with nutrition.
Cook Time20 minutes
Total Time20 minutes
Course: Seafood
Cuisine: Pakistani, south
Keyword: curries, shrimp
Servings: 4
Author: Zeeshan Shah

Ingredients

  • 2 tablespoons coconut oil
  • 1 pinch fenugreek seeds
  • 1 sprig curry leaves
  • 1 teaspoon minced garlic
  • 1/2 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon salt or to taste
  • 2 cups of fresh spinach or 1 9 ounces pack of frozen spinach, chopped
  • 1 15.5 ounces canned chickpeas
  • 1 13.5 fluid ounces canned coconut milk
  • Cilantro to garnish

Instructions

  • In a large pan on medium heat, add the oil.
  • Once the oil is heated, add the fenugreek seeds and curry leaves and saute about 30 seconds.
  • Add the minced garlic and saute until fragrant, about 30 seconds.
  • Add all the spices and saute for another 30 seconds.
  • Add the chickpeas and stir to combine. Add the coconut milk and let simmer for a minute, covered.
  • Add the chopped spinach and the shrimp and let simmer uncovered for about 4 minutes till the shrimp turn pink and just cooked through. Don't overcook them or they'll become rubbery.
  • Garnish with cilantro and serve with white or brown rice!

Notes

  • You can just as easily make this with chicken or go all vegan and use cauliflower and peas instead!
  • Make it Whole30 compatible by omitting the chickpeas.