Shrimp and Spinach Curry

Recipe by
Total Time:
25 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

The slow-cooked, non-vegetarian curry dish of Shrimp and Spinach Curry is the stuff food dreams are made of. The following shrimp and spinach curry recipe is very simple and quick to prepare; so much so that it could be ready in less than 15 minutes with all the ingredients ready for you to cook it. It’s also a great way to eat shrimp, which could be a much-ignored seafood when it comes to planning day-to-day meals in our busy lives. Moreover, spinach is loaded with many, many nutrients like selenium, vitamin K, calcium, iron and magnesium, and shrimp contains vitamin B12.

To prepare this dish, firstly tomatoes need to be placed in a heatproof bowl and boiling water needs to be poured to completely cover the tomatoes. After letting it stand for 1-2 minutes, the water needs to be drained and the stem ends of the tomatoes need to be cut with a cross. The skins of the tomatoes also need to be peeled off before chopping them up. Next, oil needs to be heated up in a skillet or a wok before adding and stir-frying garlic, ginger and onions for a while, before also adding spices chili powder, haldi powder and coriander powder. After the mixture has been fried, add the tomatoes and coconut milk and allow the mixture to now simmer. Slowly, add the spinach and stir the mixture until the vegetable has wilted and cook for 5 minutes before adding the shrimp. Stir the new mixture for 2 minutes until the shrimps cook before sprinkling almonds. Serve with rice and watch the compliments flow!

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  • 4 tomatoes
  • 2 tbsp. peanut oil
  • 2 red onions, chopped
  • 1 inch piece of fresh ginger root, peeled and grated
  • 4 garlic clove, sliced
  • ¼ tsp. chilli powder
  • ½ tsp. turmeric
  • 1 tsp. ground coriander
  • 1 ½ cups coconut milk
  • 250 gms. fresh spinach, thoroughly washed and chopped
  • 500 gms. raw jumbo shrimps, peeled
  • 1 tbsp. roasted slivered almonds
  • 1 cup cooked long grain rice, to serve

How to Make Shrimp and Spinach Curry

  • Place the tomatoes in a heatproof bowl and pour over boiling water to cover.
  • Let stand for 1-2 minutes, then drain, cut a cross at the stem end of each tomato, and peel off the skins and chop.
  • Heat the oil in a wok or large skillet, add the onions, ginger and garlic and stir fry for 2-3 minutes.
  • Add the spices and cook for another 2-3 minutes, then add the tomatoes.
  • Pour in the coconut milk and bring to a simmer.
  • Gradually, add the spinach, stirring until wilted.
  • Cook for 4-5 minutes.
  • Stir in the shrimps and cook for another 2 minutes or until the shrimps turn pink.
  • Sprinkle with the almonds and serve with cooked rice.