Go Back

Coconut Shrimp with Brown Basimati Rice

Prep Time20 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Gluten Free, Indian

Ingredients

  • 2 tbsp olive oil
  • 1 medium Onion diced
  • 2 cloves Garlic minced
  • 1 tbsp ginger fresh minced
  • 1 tbsp ground coriander
  • 1/8 tsp ground cumin
  • 1/8 tsp Cinnamon
  • 1/8 tsp cayenne pepper
  • 1/8 tsp turmeric
  • 1 cup diced tomatoes drained
  • 1 can coconut milk
  • 1/4 cup water
  • Sea salt to taste
  • 1 bag frozen shrimp uncooked 30-40 per bag
  • 1/4 cup fresh spinach
  • 1/4 cup fresh basil chopped or substitute fresh cilantro if available

Instructions

  • In a large frying pan, heat the oil over moderately high heat. Add the onions and cook, stirring frequently, until golden, about 5 minutes.
  • Add the garlic and ginger and cook, stirring for 2 minutes.
  • Add the coriander, cumin, cinnamon, cayenne, and turmeric and cook, stirring, for 30 seconds.
  • Add tomatoes, and cook, stirring for 1 minute.
  • Add the coconut milk, water and salt and bring to a simmer. Reduce heat and cook at a low boil, stirring frequently, until thickened, 5 to 10 minutes.
  • Add uncooked shrimp and spinach to the pan. Reduce heat to low and bring to a simmer. Cook, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.
  • Remove from the heat and stir in the basil or fresh cilantro. Serve immediately over brown rice.