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Fast Shrimp

This recipe delivers a quick and flavorful South East Asian-inspired shrimp dish. It combines succulent shrimp with roasted bell peppers, onions, and fresh spinach, all brought together with a fragrant curry powder and rich coconut milk. Ideal for a fast, healthy lunch or dinner, this high-protein, low-carb meal is ready in minutes, making it perfect for busy weeknights.
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Course lunch/dinner
Cuisine south east asian
Servings 3 people
Calories 725.5 kcal

Equipment

  • 1 Large Skillet or Wok For sautéing all ingredients
  • 1 Spatula or wooden spoon For stirring and turning ingredients
  • 1 Measuring Spoons For accurate measurement of oil, milk, and curry powder
  • 1 Cutting Board (Optional, if using fresh bell pepper and onion)
  • 1 Chef's knife (Optional, if using fresh bell pepper and onion)

Ingredients
  

Main

  • 1 lb Wild Caught Argentinian Red Shrimp or other shrimp of your choice I found mine at Trader Joe’s in the freezer section raw, tails removed and de-veined
  • 1 bag frozen roasted red bell peppers and onions from Trader Joes or 1 bell pepper diced and 1/2 yellow onion diced
  • 4 big hand fulls of baby spinach leaves
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut milk
  • 1/2 tablespoon curry powder or more to taste
  • Sea salt and black pepper to taste

Instructions
 

  • If using fresh bell pepper and onion, dice them. Ensure shrimp are thawed, peeled, and de-veined.
  • Heat 2 tablespoons of coconut oil in a large skillet or wok over medium-high heat.
  • Add the roasted red bell peppers and onions (frozen or fresh) to the skillet and sauté for 3-5 minutes until tender-crisp.
  • Add the 1 lb shrimp to the skillet and cook for 2-3 minutes per side, until they just start to turn pink and opaque. Avoid overcooking.
  • Stir in 1/2 tablespoon of curry powder and cook for 30 seconds, allowing the spices to bloom in the hot oil.
  • Pour in 2 tablespoons of coconut milk, stirring to combine and create a light sauce. Bring to a gentle simmer.
  • Add the 4 big handfuls of baby spinach leaves, stirring continuously until they just wilt, about 1-2 minutes.
  • Season generously with sea salt and black pepper to taste.
  • Remove from heat and serve immediately.

Notes

Achieving perfectly cooked shrimp is key; sauté them quickly until just pink and opaque to avoid a rubbery texture. If using fresh peppers and onions, ensure they are tender-crisp before adding the shrimp to build a flavorful base. Bloom the curry powder briefly in the hot oil before adding other ingredients to unlock its full aromatic potential. The baby spinach should be stirred in at the very end, allowing the residual heat to wilt it gently without losing its vibrant color or nutritional integrity. For a richer sauce, consider a touch more coconut milk. Serve immediately over jasmine rice or cauliflower rice for a complete meal.