Pacfic Rim Shrimp Curry
Dive into the vibrant flavors of the Pacific Rim with this irresistible shrimp curry recipe! Packed with tender shrimp, creamy coconut milk, and a fragrant blend of red curry paste, garlic, and fresh ginger, this dish is a perfect balance of savory, spicy, and subtly sweet. Crisp red bell peppers and wilted baby spinach add a fresh pop of color and texture, while a squeeze of lime juice and a hint of fish sauce elevate the authentic flavor profile. Served over fluffy jasmine rice and topped with fresh cilantro, this quick and easy 35-minute recipe is ideal for busy weeknights or an exotic dinner at home. Whether you're looking for a flavorful seafood curry or a nutritious meal packed with protein and vegetables, this Pacific Rim Shrimp Curry will quickly become a family favorite!
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons coconut oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 inch piece, grated fresh ginger
- 2 tablespoons red curry paste
- 14 ounces (1 can) coconut milk
- 2 teaspoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 medium, thinly sliced red bell pepper
- 2 cups baby spinach
- 0.25 cup, chopped fresh cilantro leaves
- 2 cups, cooked jasmine rice
- to taste salt
- to taste black pepper
Instructions
Prepare the shrimp by rinsing it under cold water. Pat it dry with a paper towel and season lightly with salt and pepper. Set aside.
In a large skillet or wok, heat the coconut oil over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Add the red curry paste to the skillet, cooking and stirring for 1-2 minutes to release its flavors.
Pour in the coconut milk, fish sauce, lime juice, and brown sugar. Stir well to combine, then bring the mixture to a gentle simmer.
Add the sliced red bell pepper to the skillet and cook for 3-4 minutes until slightly softened.
Gently add the shrimp to the sauce and simmer for 4-5 minutes, or until the shrimp turn pink and are cooked through.
Stir in the baby spinach and cook until wilted, about 1 minute.
Taste the curry and adjust seasoning with additional salt or lime juice if needed.
Garnish the curry with chopped fresh cilantro and serve immediately over cooked jasmine rice.
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 1755 mg | 76% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 104.1 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1785 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
