Description
Coconut Curry Shrimp Bowls are a delicious and flavorful dish that combines succulent shrimp with a rich coconut curry sauce, served over rice or quinoa.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 bell pepper, sliced
- 2 cups spinach
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion, garlic, and ginger; sauté until fragrant.
- Stir in curry powder and cook for another minute.
- Add bell pepper and shrimp; cook until shrimp are pink.
- Pour in coconut milk and bring to a simmer.
- Add spinach and cook until wilted.
- Season with salt and pepper to taste.
- Serve over cooked rice or quinoa.
Notes
- For a spicier dish, add red pepper flakes or chopped chili.
- Can substitute shrimp with chicken or tofu for a different protein.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Coconut Curry Shrimp Bowls, Shrimp Recipe, Coconut Curry, Easy Dinner