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    Home » Recipes » Paleo Recipes

    Curried Shrimp and Spinach Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · 1 Comment

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    The term curry can be a bit misleading because it includes so many different types of dishes from India or south Asia, and it could mean almost anything since the word curry basically means "stew".

    We usually recognize them from the use of coconut milk as well as an elaborate blend of spices that are typically used in Indian cooking. Coriander, turmeric, cumin, nutmeg, cinnamon, fennel seeds, and ginger are only a few of them.

    Instead of over-complicating things here, we'll use curry powder, which is a prepared blend of some of those spices used especially for the purpose of making curries.

    Curried shrimp and spinach

    The following curried shrimp recipe is very quick and simple to prepare and requires only a few basic ingredients. It's so easy and quick that it'll be ready in less than 15 minutes. It's a great way to prepare delicious shrimp, which are too often forgotten in our day-to-day meal planning.

    Nutritionally, we know that spinach is loaded with a multitude of nutrients like magnesium, iron, calcium, vitamin K and selenium. Shrimp, for their part, are a great source of vitamin B12 and selenium.

    Clarified butter (ghee) or coconut oil are the two best choices to prepare this dish because curries taste amazing with butter and coconut undertones and are traditionally prepared with ghee in India.

    Curried shrimp and spinach recipe

    Serves: 4

    Ingredients

    • 2 lbs shrimp, peeled and deveined;
    • 2 tablespoon ghee, butter, or coconut oil;
    • 1 onion, chopped;
    • 2 teaspoon curry powder;
    • 2 teaspoon tomato paste;
    • ½ cup homemade chicken stock;
    • 1 cup full-fat coconut milk;
    • 2 tightly packed cups of shredded spinach;
    • Sea salt and freshly ground black pepper to taste;
    Curried shrimp and spinach Recipe Preparation

    Preparation

    1. Heat a large skillet over medium-low heat and cook the onion in the ghee, butter, or coconut oil until it begins to soften, about 3 minutes.
    2. Season to taste with sea salt and freshly ground black pepper, stir in the curry powder, and continue cooking for a minute.
    3. Place the mixture in a blender or a food processor, and add the tomato paste as well as the chicken stock and coconut milk. Process or blend until smooth.
    4. Pour the mixture back into the skillet and bring to a simmer.
    5. Add the shrimp and spinach and cook, covered, for about 5 minutes, until the shrimp are just cooked.

    📖 Recipe

    Curried shrimp and spinach Recipe

    Curried shrimp and spinach recipe

    A very quick and simple curried shrimp recipe that features an amazing taste profile and that'll be ready in only a few minutes.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Asian, Indian
    Servings 4 people
    Calories 930 kcal

    Ingredients
      

    • 2 lbs shrimp peeled and deveined
    • 2 tablespoon ghee butter, or coconut oil
    • 1 onion chopped
    • 2 teaspoon curry powder
    • 2 teaspoon tomato paste
    • ½ cup homemade chicken stock
    • 1 cup full-fat coconut milk
    • 2 tightly packed cups of shredded spinach
    • Sea salt and freshly ground black pepper to taste

    Instructions
     

    • Heat a large skillet over medium-low heat and cook the onion in the ghee, butter, or coconut oil until it begins to soften, about 3 minutes.
      2 tablespoon ghee, 1 onion, 1 cup full-fat coconut milk
    • Season to taste with sea salt and freshly ground black pepper, stir in the curry powder, and continue cooking for a minute.
      Sea salt and freshly ground black pepper to taste, 2 teaspoon curry powder
    • Place the mixture in a blender or a food processor, and add the tomato paste as well as the chicken stock and coconut milk. Process or blend until smooth.
      2 teaspoon tomato paste, ½ cup homemade chicken stock
    • Pour the mixture back into the skillet and bring to a simmer.
    • Add the shrimp and spinach and cook, covered, for about 5 minutes, until the shrimp are just cooked.
      2 lbs shrimp, 2 tightly packed cups of shredded spinach

    Nutrition

    Calories: 930kcalCarbohydrates: 6gProtein: 175gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2606mgSodium: 8059mgPotassium: 245mgFiber: 1gSugar: 2gVitamin A: 104IUVitamin C: 4mgCalcium: 931mgIron: 19mg
    Keyword curried, shrimp, spinach
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Fish and Seafood Recipes, Paleo Recipes Tagged With: cooking: fast cook, cooking: fast prep, cooking: stovetop, diet: egg-free, diet: no sweeteners, diet: nut-free, good for leftovers, Paleo Budget-Friendly Recipes, Paleo Dinner Recipes, Paleo Low-Carb Recipes, Paleo Lunch Recipes

    Reader Interactions

    Comments

    1. Bri

      March 07, 2024 at 6:52 am

      5 stars
      This was so delicious it should be criminal. I didn’t have enough time to make a side but the hubby mentioned that it would be great over quinoa. The flavor was killer and the slight heat from the curry (I’m a wimp) kept me coming back for seconds.

      Reply
    5 from 3 votes (2 ratings without comment)

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