Ingredients
1 tbsp. virgin coconut or vegetable oil
1 small yellow onion, finely chopped
1 (2") piece ginger, peeled, finely chopped (about 1 tbsp.)
1/2 serrano chile, very thinly sliced, seeds removed if desired for less heat
4 cloves garlic, finely chopped
Kosher salt
2 tbsp. tomato paste
2 tsp. garam masala
2 tsp. sweet paprika
1 tsp. ground turmeric
1 (14-oz.) can full-fat coconut milk
1 tsp. brown sugar
1 1/2 lb. jumbo (16/20) shrimp, peeled, deveined
1 (10-oz.) bag frozen petite peas (about 2 c.)
5 oz. baby spinach
2 tbsp. fresh lime juice
Cooked white or brown rice and lime wedges, for serving
Preparation
Step 1In a large skillet over medium-high heat, heat oil. Add onion, ginger, chile, garlic, and 1/4 teaspoon salt. Cook, stirring frequently, until onion is translucent and ginger and garlic are fragrant, 3 to 5 minutes.Step 2Add tomato paste, garam masala, paprika, and turmeric and cook, stirring, until fragrant, about 1 minute. Add coconut milk, brown sugar, and 1/4 teaspoon salt; bring to a simmer. Add shrimp and cook, tossing shrimp a few times, until just about cooked through, 3 to 5 minutes. Add peas and spinach and cook, tossing, until spinach is wilted, peas are warmed, and shrimp is cooked through, about 2 minutes more. Stir in lime juice; season with more salt, if needed.Step 3Divide rice among bowls. Top with shrimp mixture. Serve with lime wedges alongside.
If you love heat, try adding in a full serrano chile rather than just half, or use the remainder to garnish. For more shrimp recipes, try our saucy Tuscan butter shrimp, spicy grilled shrimp, or garlic butter shrimp pasta.
