Coconut Curry Shrimp & Lentil Skillet – 30‑Minute Protein Power
Looking for a quick, protein‑rich dinner that’s bursting with flavor? This coconut curry shrimp & lentil skillet blends the savory depth of Indian spices with the lightness of fresh greens, all in one pan. Serve with a squeeze of lime and a sprinkle of cilantro for a finish that’s truly irresistible.
Ingredients
- 1 lb medium shrimp, peeled and deveined (≈ 240 g)
- 1 cup dried green lentils, rinsed (≈ 200 g)
- 2 Tbsp coconut oil
- 1 medium yellow onion, diced (≈ 150 g)
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 1 Tbsp red curry paste
- 1 can (14 oz) crushed diced tomatoes (≈ 400 g)
- 1 cup coconut milk (≈ 240 ml)
- 2 cups fresh spinach, chopped (≈ 60 g)
- Juice of 1 lime (≈ 30 ml)
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish (optional)
Instructions
- Rinse the lentils under cold water and set aside.
- Heat the coconut oil in a large skillet over medium heat.
- Add the diced onion and sauté 4‑5 minutes until translucent.
- Stir in minced garlic, grated ginger, and red curry paste; cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and coconut milk, bring to a gentle simmer.
- Add the rinsed lentils, reduce heat to low, cover, and let simmer for 15 minutes or until lentils are tender.
- Meanwhile, season the shrimp with a pinch of salt and pepper and add them to the skillet during the last 5 minutes of cooking, stirring to coat in curry sauce.
- Once shrimp turn pink, add the chopped spinach and lime juice; stir until greens wilt.
- Taste and adjust seasoning; remove from heat.
- Serve hot, garnished with fresh cilantro if desired.
Chef's Note
For an extra zing, sprinkle toasted coconut flakes on top before serving.
Make-Ahead Tips
Cool the skillet fully and store in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a skillet or microwave.
Substitutions
Swap shrimp for firm tofu cubes for a vegetarian option; use red lentils instead of green for a quicker cook time.