Coconut Curry Shrimp


 Perfect Dinner on a Chilly Night…



Whenever it is really cold outside I always want a meal that is not only hardy, but has a little spice to it.  This Coconut Curry Shrimp dish has a bunch of spices that will warm you from the inside out and become a family favorite on those cold winter nights.

Here is what you will need:

  • ½ of a medium sweet onion – chopped.
  • 2 cloves garlic – minced.
  • 1 heaping tablespoon of ginger – minced.
  • 14 ounce can of diced tomatoes – juice and all.
  • 1 can of coconut milk – unsweetened.
  • 1½ lbs of large shrimp.
  • 1 bag of fresh baby spinach.
  • ½ teaspoon Cajun seasoning.
  • 1 teaspoon curry powder.
  • 1 teaspoon garam masala – this can be hard to find, so if you don’t have it, substitute it with another teaspoon of curry powder and a ¼ teaspoon of cinnamon.
  • 1 teaspoon cumin.
  • ½ teaspoon turmeric.
  • 1 teaspoon garlic powder.
  • 1 teaspoon onion powder.
  • 1 teaspoon salt.
  • ½ teaspoon pepper.
  • Cilantro – chopped for garnish

Here is what you need to do:


Saute your onion, garlic and ginger in a little olive oil for a few minutes.


Add in your diced tomatoes and coconut milk.


Give everything a good stir and bring together for a few more minutes over medium heat.


Time for some spice. Add in the curry powder, garam masala, cumin, turmeric, garlic powder, onion powder, salt and pepper. Give it all a good stir and bring to a boil.


Meanwhile, toss your shrimp in the ½ teaspoon of Cajun seasoning.


When the sauce has come to a boil, lower the heat to a simmer and add in your shrimp.


Then add in the bag of baby spinach. Give a good stir and cook for 10 minutes.

Check to see if any more salt or pepper is needed.

Garnish with fresh chopped cilantro



Enjoy :)



Jill 💜

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