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For Meatless Friday, Tami Urcia shares a recipe for Coconut Curry Shrimp that can be on the table in only 15 minutes.


Coconut Curry Shrimp

Cook time: 15 minutes



2-3 tbs olive oil

1 small onion

1/2 tsp salt (more to taste)

2 tsp curry powder

1 can diced tomatoes

1 can tomato paste

1 cup coconut milk

3 cups spinach leaves

1 small bag of peeled (frozen) shrimp



Cook one small onion with a little olive oil and salt until translucent.

Add 2 tsp of curry powder and mix well.

Add 1 can diced tomatoes, 1 can tomato paste, and 1 cup of coconut milk.

Heat until all ingredients are blended well.

Add about 3 cups of spinach leaves and heat until wilted.

Add one small bag of shrimp and simmer about 10 min.

Serve over a bed of rice. Salt to taste.


Simple and DELICIOUS!


What's cooking? Find all our Meatless Friday featured recipes here.

Copyright 2020 Tami Urcia