Curried Shrimp & Spinach

Just a quick recipe for you that I found at Paleo Diet Lifestyle last week.  I adjusted it a little to have more soupy curry yumminess – which in the old days would’ve been quite tasty with some rice.  But I barely missed it.  Just add more spinach and enjoy!

Curried shrimps and spinach recipe

Serves 1


  • ½ – ¾ lbs shrimps, peeled and deveined (I used already cooked shrimp)
  • 2 tbsp coconut oil
  • 1/4 onion, chopped
  • 1 tsp curry powder
  • 1 tsp tomato paste
  • ¼ cup chicken stock
  • ½ cup full-fat coconut milk
  • 2 handfuls of baby spinach
  • salt and freshly ground black pepper to taste


  1. Heat a large skillet over a medium-low heat and cook the onion in the coconut oil for about 3 minutes.
  2. Season to taste with salt and pepper, stir in the curry powder and continue cooking for a minute.
  3. Place mixture in a blender, add the tomato paste, chicken stock, and coconut milk. Blend until smooth.
  4. Pour the mixture back in the skillet and bring to a simmer.
  5. Add the shrimp and spinach and cook, covered, for about 5 minutes.
  6. Pour in a big bowl and eat up!

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