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Shrimp Curry
with tomato / spinach / cauliflower rice

Active: 35 minTotal: 35 min

This simple weeknight curry is packed with vegetables and comes together fast.
Smarts: A version of this curry was featured way back in 2013. We've updated the recipe and reduced the prep time by using canned tomatoes instead of fresh.

Tags

Ingredients

Servings:
4
Metric
Shrimp Curry:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp
  • Shrimp, peeled and deveined - 1 1/2 lbs
  • Onions, medium and red - 1/2, diced
  • Garlic - 4 cloves, chopped
  • Ginger - 2 tsp, grated
  • Jalapenos - 1, diced
  • Oil, cooking - 2 Tbsp
  • Tomatoes, diced (28 oz / 794 g) - 1 can
  • Curry powder, mild - 1 Tbsp
  • Spinach, baby - 2 cups
  • Cilantro leaves - 1/4 cup, chopped
  • Lemon juice - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 4 days ahead)
  2. Shrimp - Defrost, rinse, and dry.
  3. Onions / Garlic / Ginger / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)

Make

  1. Heat a skillet or saute pan over medium-high heat. Add oil and then onions, garlic, ginger, and jalapeno to heated oil with a pinch of salt. Saute until softened, ~3 minutes.
  2. Add in tomatoes (including liquid) and simmer for 5 to 7 minutes until sauce reduces slightly.
  3. Stir in curry powder and spinach leaves. Saute until spinach is wilted, 3 to 4 minutes.
  4. Add shrimp and simmer until shrimp is cooked through, 3 to 5 minutes.
  5. While curry simmers, chop cilantro.
  6. Reheat cauliflower rice if made ahead.
  7. Stir lemon juice into curry and season to taste with some salt and pepper or more curry powder. Garnish with cilantro, and enjoy over cauliflower rice!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (35)
Gluten-free (3)
Paleo (5)
Vegetarian (12)

29 reviews

Very full of flavor! Make this. Its a keeper!

By: Dennis
Posted: Jul 28, 2018
Diet: Paleo
0 Helpful

This was ok, and made a lot so good for leftovers. I made it with tofu, not paneer. A little dry for my liking but good flavors, especially with some butter at the time of serving.

By: Kate
Posted: Jul 12, 2018
Diet: Vegetarian
0 Helpful

Not enough flavor.

By: Catherine
Posted: Jun 27, 2018
Diet: Original
0 Helpful

This was great! I replaced the diced tomatoes with 2/3 cup tomato sauce & a small can coconut cream. Added some red curry paste, too. My bf loved the paneer, which was new for him.

By: Jennifer
Posted: Jun 17, 2018
Diet: Gluten-free
0 Helpful

We used tofu instead of paneer but everything was delicious!

By: Chris
Posted: Jun 16, 2018
Diet: Vegetarian
0 Helpful

This didn't have as much flavor as I hoped, but it still rated 3 stars for me because paneer makes everything better! I actually think this would have been fine without the chicken, which is rare for me! Leftovers reheated well for work lunches too.

By: Melissa
Posted: Jun 16, 2018
Diet: Original
0 Helpful