One-Skillet Indian Turmeric Shrimp & Spinach with Coconut Lime Rice
This vibrant skillet combines speedy shrimp with anti-inflammatory turmeric and creamy coconut milk for a weeknight-friendly powerhouse. Fragrant basmati rice cooks directly in the spiced broth, absorbing maximum flavor while packing 25g protein per serving. Spinach adds fresh balance to the golden skillet.
Ingredients
- 1 lb raw jumbo shrimp, peeled/deveined
- 1 cup basmati rice, rinsed
- 1 can (13.5oz) light coconut milk
- 3 cups fresh baby spinach
- 1 tbsp grated ginger
- 4 garlic cloves, minced
- 1 tbsp turmeric powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (optional)
- 1 lime (zested + juiced)
- 2 tbsp coconut oil
- 1/2 cup chopped cilantro
- Salt to taste
Instructions
- Marinate shrimp: Toss raw shrimp with 1 tsp turmeric, 1/2 lime juice, and pinch of salt. Set aside.
- Cook aromatics: Heat coconut oil in large skillet. Add ginger and garlic, sauté 1 minute until fragrant.
- Toast spices: Stir in turmeric, cumin, and cayenne. Cook 30 seconds to release oils.
- Add rice & liquids: Pour in rinsed rice, coconut milk, 1 cup water, lime zest, and 1/2 tsp salt. Bring to boil.
- Simmer rice: Reduce heat to low, cover, and cook 12 minutes until liquid is absorbed.
- Cook shrimp: Nestle marinated shrimp into partially cooked rice. Cover again and cook 4-5 minutes until pink.
- Wilt spinach: Scatter spinach over skillet, cover 1 minute until wilted. Gently fold into rice.
- Finish: Remove from heat. Stir in remaining lime juice and cilantro. Serve with lime wedges.
Chef's Note
For deeper flavor, bloom spices in oil 30 seconds before adding liquids. Don't overcook shrimp - they'll finish steaming in residual heat.
Make-Ahead Tips
Store cooled skillet in airtight container 3 days. Reheat with splash of water to revive rice texture.
Substitutions
Chicken breast (cubed) for shrimp; kale for spinach; quinoa for rice (reduce liquid by 1/4 cup).
Tags:
Main Dishes