Curry Shrimp Bowls

Succulent shrimp are quickly cooked in a rich, aromatic curry sauce with spinach, served over fluffy brown rice for a satisfying and healthy meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Indian
• Difficulty: Easy
• Cost: $4.14/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• Low-Fat

Tags

• stir-fry
• quick
• healthy
• spicy
• savory
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1 pound shrimp (large, peeled and deveined)
• 1 yellow onion (finely chopped)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1.5 tablespoon curry powder
• 0.5 teaspoon ground turmeric
• 1 can light coconut milk
• 1 cup vegetable broth
• 5 ounce fresh spinach
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 2.5 cup brown rice (cooked)

Instructions

1. Heat olive oil in a large skillet or wok over medium heat. Add chopped yellow onion and cook until softened, about 3-4 minutes.
2. Stir in minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
3. Add curry powder and ground turmeric. Cook, stirring constantly, for 1 minute to toast the spices.
4. Pour in the light coconut milk and vegetable broth. Bring to a gentle simmer and cook for 5 minutes, allowing the sauce to slightly thicken.
5. Add the peeled and deveined shrimp to the simmering sauce. Cook for 3-5 minutes, or until the shrimp turn pink and are cooked through. Do not overcook.
6. Stir in the fresh spinach until it wilts, about 1-2 minutes. Season with salt and black pepper to taste.
7. While the curry is cooking, prepare brown rice according to package directions. Serve the Speedy Curry Shrimp over warm brown rice.

Notes

For a little extra heat, add a pinch of red pepper flakes with the curry powder.

Nutrition (per serving)

• Calories: 290
• Protein: 16.2 g
• Carbohydrates: 35.8 g
• Fat: 8.7 g
• Fiber: 5 g
• Sodium: 1025 mg
• Saturated Fat: 4.5 g
• Sugar: 3.1 g
• Cholesterol: 100 mg