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Coconut Curry Shrimp with Peas

Coconut Curry Shrimp with Peas

  • Author: Jonathan
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Coconut Curry Shrimp with Peas is a vibrant and comforting dish made with creamy coconut milk, fragrant spices, tender shrimp, and sweet peas. Ready in under 30 minutes, it offers a perfect balance of rich curry flavors and subtle sweetness, making it an ideal weeknight dinner that’s both nutritious and satisfying.

Ingredients

Scale

Oils and Aromatics

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 fresh garlic cloves, minced
  • 1 tablespoon fresh ginger, grated

Spices

  • 1 tablespoon curry powder (natural)
  • 1 teaspoon ground turmeric

Liquids and Sauces

  • 1 can (13.5 oz) coconut milk (plant-based)
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1/4 cup grape juice (natural)

Main Ingredients

  • 1 pound raw shrimp, peeled and deveined
  • 1 cup fresh or frozen peas

Finish and Seasoning

  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons fresh cilantro, chopped (optional)

Optional for Variation

  • Red chili flakes or fresh diced chilies (for spicy boost)
  • Sliced bell peppers, carrots, or snap peas (for veggie upgrade)
  • Firm tofu cubes or chickpeas (for protein swap)
  • Fresh basil or mint (instead of cilantro)
  • 1 teaspoon natural gelling agent dissolved in water (for thicker curry)

Instructions

  1. Step 1: Sauté Aromatics
    Heat extra virgin olive oil in a large skillet over medium heat. Add finely chopped yellow onions and cook for 3-4 minutes until softened and translucent. Stir in minced garlic and grated ginger, cooking for another minute until aromatic.
  2. Step 2: Add Spices
    Sprinkle curry powder and ground turmeric into the skillet. Stir continuously for 1 minute to gently toast the spices and release their full aroma.
  3. Step 3: Pour in Coconut Milk and Seasonings
    Pour the coconut milk into the skillet, then add vegetarian Worcestershire sauce and grape juice. Stir everything to form a silky curry sauce. Let it simmer gently for 5 minutes to allow the flavors to meld.
  4. Step 4: Cook Shrimp and Peas
    Add the peeled and deveined shrimp along with the peas to the curry sauce. Cook for 4-5 minutes, stirring occasionally, until the shrimp turn pink and opaque.
  5. Step 5: Finish with Herbs and Season
    Season the curry with salt and freshly ground black pepper to taste. Toss in chopped cilantro just before serving for a fresh and bright finish.

Notes

  • Use fresh shrimp for better texture and quicker cooking.
  • Cook shrimp just until pink to avoid a rubbery texture.
  • Toast spices gently to release their aroma without burning.
  • Adjust curry thickness with natural gelling agent or additional coconut milk as preferred.
  • Grape juice balances spice while vegetarian Worcestershire sauce adds umami depth.
  • For extra heat, add red chili flakes or fresh diced chilies.
  • Substitute shrimp with tofu or chickpeas for a plant-based option.
  • Serve over jasmine rice, quinoa, or coconut-infused cauliflower rice for a complete meal.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 20g
  • Saturated Fat: 15g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 150mg

Keywords: coconut curry shrimp, shrimp curry, peas curry, quick dinner, gluten free, seafood curry, creamy curry shrimp

Find it online: https://familycookspot.com/coconut-curry-shrimp-with-peas/