Curry Shrimp with Spinach and Rice

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The weeknight dinner that tastes like you spent all day on it.

Meet our Curry Shrimp with Spinach and Rice! This is the kind of meal that turns a regular weeknight into something worth sitting down for. Built around a rich Madras curry coconut base, tender shrimp, and baby spinach wilted right into the sauce, this dish comes together very easily!

Basmati rice soaks up every bit of that creamy, spiced sauce, making this a complete and satisfying dinner with minimal cleanup.

Whether you are cooking for your family or just yourself, this curry shrimp recipe is the kind of weeknight win that earns a permanent spot in your rotation.

Curry Shrimp with Spinach and Rice

Ingredients

2 cups basmati rice (cooking directions below)
1 bay leaf
2 tbsp olive oil
1 yellow onion, finely sliced
1 inch piece of ginger, finely chopped
1 large garlic clove, minced
3 tbsp Madras curry paste
14 oz can whole peeled tomatoes, drained
14 oz can coconut milk
1 lb shrimp, peeled and deveined
4-5 oz baby spinach

Toppings

sliced green onion
chopped cilantro

Instructions

Preheat the oven to 350 degrees F.

To cook the basmati rice:

In a sieve, rinse the rice until the water runs clear.
Pour 4 cups of water into a large saucepan, add the bay leaf, and bring to the boil.
Add the rice and a pinch of salt and cook for 5–8 minutes until al dente. Drain the rice and reserve the bay leaf to flavor it as it cooks in the oven. Set aside.

In a 4-quart enamel cast-iron skillet, heat olive oil over medium heat.
Add the onion, finely chopped ginger, and minced garlic, and cook for 5–6 minutes or until the onions are soft.
Add the curry paste, stir, and cook for a minute until fragrant.
Add the drained tomatoes and break them up with a wooden spoon, then pour in the coconut milk.
Turn the heat to medium-high and bring to a slow boil.
Cook and stir regularly for about 4 minutes or until the sauce is slightly thickened.
Add the peeled and deveined shrimp and gently stir them into the sauce.
Add the baby spinach, gently fold it into the sauce, and remove the cast-iron skillet from the cooktop.
Top the curry mixture with the cooked rice and spread it out evenly. Drizzle 3 tablespoons of water over the rice to ensure the rice steams and stays moist.
Cover the skillet with the lid and bake for 35-40 minutes until the rice is cooked.
Remove from the oven, remove the cover, and gently fold the rice into the shrimp and sauce mixture.
Top with the sliced green onions and chopped cilantro and serve.