Coconut Curry Shrimp with Rice & Greens
Juicy shrimp tossed in a quick coconut-curry sauce, served over fluffy white rice with garlicky leafy greens. A complete, vibrant dinner that tastes way better than 20 minutes should allow.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- 1 lb large shrimp, peeled and deveined
- ¾ cup coconut milk (full-fat)
- 2 tbsp curry powder
- 1 whole lime
- 1 cup white rice
- 2 cups leafy greens (spinach or kale), chopped
- ½ small red onion, thinly sliced
Instructions
- 1
Start the rice in a separate pot with 2 cups salted water. Bring to a boil, then cover and simmer for 15 minutes.
- 2
While rice cooks, heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 1 minute.
- 3
Add red onion and cook until just soft, stirring occasionally, 2 minutes. Stir in curry powder until fragrant.
- 4
Pour in coconut milk and bring to a gentle simmer. Add shrimp and cook until pink and cooked through, 4–5 minutes.
- 5
Squeeze lime juice into the curry. Toss in chopped greens and stir until wilted, about 1 minute.
- 6
Divide rice into bowls, ladle curry and shrimp over the top. Serve hot.
Tools you’ll need
- 12-inch skillet
- medium pot with lid
- wooden spoon
- cutting board and knife
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