Curry Shrimp Recipe Made In One Pan And Takes Just 10 Minutes To Prep
This coconut curry shrimp is an incredibly easy-to-make one-pan meal that tastes as if it came from a high-end restaurant! Seriously, every slurp of this stuff is packed with so much umami flavor, you'll be hooked on it from the moment your tongue tastes it. Plus, it comes together in a flash. Just 10 minutes of prep work and 5 simple steps are all you need to make it.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Shrimp
Ingredients
1 tbsp. Olive Oil
1 Lb. Shrimp, peeled and deveined
1/2 Red Bell Pepper, sliced
1 Garlic Clove, minced
1 tbsp. Ginger, minced
1 cup Broccoli, chopped
1 tbsp. Red Curry Paste (or curry powder)
14 oz. Coconut Milk
2 cups Baby Spinach
1/4 cup Green Onions, sliced
Salt to taste
1 Lime (optional)
Cilantro
Instructions
- Pat the shrimp dry and season them with salt and pepper.
- Heat the olive oil in a non-stick skillet. Add the shrimp in a single layer and cook until they are red on both sides, reserve.
- Add a bit more oil to the skillet and add the red bell pepper, garlic, and ginger. Let them cook for about 10 minutes or until the veggies are tender.
- Add the curry paste and broccoli and cook for a couple more minutes.
- Add the coconut milk and let it cook for around 10 minutes or until it starts to reduce.
- Lastly, add the spinach and shrimp, adjust the salt and serve.
- Serve with lime and cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 333
- Fat: 8
- Carbohydrates: 6
- Protein: 56
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