20-Min Curry Shrimp with Green Rice
Tender shrimp in a vibrant Caribbean curry sauce, served over garlicky green rice with crispy shallots and fresh salad. One skillet, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 1 lb large shrimp, peeled and deveined
- ¾ cup coconut milk
- 2 tbsp curry powder
- 2 cup cooked white rice
- 1 cup fresh spinach or parsley, chopped
- ¼ cup fried shallots or crispy onions
- 1 whole lime (juiced and wedges for serving)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, about 60 seconds.
- 2
Add shrimp and cook, stirring often, until edges turn pink, about 4 minutes. Transfer to a plate.
- 3
Add curry powder to the same skillet, stir for 30 seconds until fragrant, then pour in coconut milk.
- 4
Return shrimp to the skillet, reduce heat to medium, and simmer 2 minutes until cooked through.
- 5
Stir rice with chopped spinach and a squeeze of lime juice, then divide between plates.
- 6
Ladle curry shrimp over rice, top with fried shallots, and serve with lime wedges and fresh salad.
Tools you’ll need
- 12-inch skillet or sauté pan
- wooden spoon or silicone spatula
- cutting board and knife
- measuring cups and spoons
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