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.
Servings 4 people
Calories 930kcal
Cost 20
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: 930kcal | Carbohydrates: 6g | Protein: 175g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2606mg | Sodium: 8059mg | Potassium: 245mg | Fiber: 1g | Sugar: 2g | Vitamin A: 104IU | Vitamin C: 4mg | Calcium: 931mg | Iron: 19mg