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
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Open the appInstructions
Step 1
Start the rice in a separate pot with 2 cups salted water. Bring to a boil, then cover and simmer for 15 minutes.
Step 2
While rice cooks, heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 1 minute.
Step 3
Add red onion and cook until just soft, stirring occasionally, 2 minutes. Stir in curry powder until fragrant.
Step 4
Pour in coconut milk and bring to a gentle simmer. Add shrimp and cook until pink and cooked through, 4–5 minutes.
Step 5
Squeeze lime juice into the curry. Toss in chopped greens and stir until wilted, about 1 minute.
Step 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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