Craving a vibrant, flavorful meal that fits your dietary needs? This Coconut Lime Shrimp Curry delivers a taste of the tropics right to your dinner table. It’s a fantastic dairy free dinner recipe that’s quick to prepare and absolutely delicious.
Key Ingredients & Substitutions:
- Shrimp: Use fresh or frozen (thawed) medium to large shrimp. You can substitute with firm white fish or even chicken.
- Coconut Milk: Full-fat canned coconut milk is essential for creaminess. Light coconut milk will work but yield a thinner sauce.
- Curry Paste: Red curry paste offers a nice balance of spice and flavor. Adjust to your heat preference, or use yellow curry paste for a milder taste.
- Lime: Fresh lime juice and zest brighten the whole dish.
- Vegetables: Bell peppers and spinach add color and nutrients. Feel free to add other quick-cooking vegetables like snap peas or broccoli florets.
Ingredients:
Main:
- 1 tablespoon coconut oil
- 1 pound medium shrimp, peeled and deveined
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 5 ounces baby spinach
- 1 (13.5 ounce) can full-fat coconut milk
- 1/4 cup red curry paste (adjust to taste)
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
Spices:
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 350
- Tools Needed: Large skillet or Dutch oven, zester, measuring spoons and cups.
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat coconut oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant. Do not let it burn.
2. Cook the Shrimp
Add the peeled and deveined shrimp to the skillet. Cook for 2-3 minutes, stirring occasionally, until the shrimp just start to turn pink. Remove the shrimp from the skillet and set aside to prevent overcooking.
3. Build the Curry Base
To the same skillet, add the red curry paste. Stir it into the remaining oil and aromatics, cooking for another minute to bloom the spices. This enhances the flavor.
4. Add Coconut Milk and Vegetables
Pour in the full-fat coconut milk and bring the mixture to a gentle simmer. Add the sliced bell peppers and cook for 3-5 minutes until they are slightly softened but still have a bite.
5. Finish with Shrimp and Spinach
Return the cooked shrimp to the skillet. Stir in the baby spinach, allowing it to wilt into the curry. This will only take a minute or two.
6. Brighten with Lime
Remove the skillet from the heat. Stir in the fresh lime juice and lime zest. Taste and adjust seasoning as needed. Serve immediately with your favorite side, making this a perfect dairy free dinner recipe.
Variation Ideas:
- Add a pinch of red pepper flakes for extra heat.
- Stir in chopped fresh cilantro just before serving.
- Include other vegetables like chopped broccoli or green beans.
- Serve over jasmine rice, cauliflower rice, or noodles.
Storage Instructions:
Store any leftover Coconut Lime Shrimp Curry in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through. Add a splash of water or broth if the sauce has thickened too much.
Frequently Asked Questions (FAQ):
Q: Can I use frozen shrimp for this dairy free dinner recipe?
A: Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them dry before cooking.
Q: What if I don’t like spicy food?
A: Start with less red curry paste, perhaps half the amount, and add more to taste. Yellow curry paste is also a milder option.
Q: Can I prepare this curry ahead of time?
A: While best fresh, you can prep the vegetables and even the sauce ahead of time. Add the shrimp and spinach just before serving for the best texture.
Q: What can I serve with this curry?
A: It pairs wonderfully with jasmine rice, brown rice, cauliflower rice, or even quinoa.
Q: Is this recipe gluten-free?
A: Yes, this Coconut Lime Shrimp Curry is naturally gluten-free, but always check your curry paste label to ensure it doesn’t contain any hidden gluten.
Q: How can I make this dish more substantial?
A: Add more vegetables, or serve with a side of steamed sweet potatoes or a hearty grain.