Creamy Spinach & Shrimp Curry
Craving something creamy and comforting? This nutrient-packed curry hits that spot perfectly.
When you're exhausted after a long day but still want something that feels like a warm hug, this dish is your secret weapon. It takes the soul-soothing flavors of traditional Palak Paneer—rich spinach and creamy textures—and swaps in juicy shrimp for a faster, lighter dinner. You don't need to spend hours at the stove; the heavy lifting is done by the aromatic spices and a quick simmer. The result is a velvety, vibrant green sauce that tastes like it took all afternoon to simmer. It’s basically a high-reward hug in a bowl, and the earthy notes of ginger and garlic make it incredibly satisfying for a weeknight.
Ingredients
- 1 lb large shrimp — peeled and deveined
- 6 cup fresh spinach — roughly chopped
- 1 cup heavy cream
- 1 tbsp ginger paste
- 3 unit garlic
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 2 tbsp oil
- 1 pinch salt
Method
- 1 Heat the oil in a large skillet or pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- 2 Add the minced garlic and ginger paste to the pan. Sauté for 2 minutes until the raw aroma of the garlic fades but it doesn't turn brown.
- 3 Stir in the turmeric, garam masala, and a pinch of salt. Let the spices toast with the oil for 1 minute.
- 4 Add the shrimp to the pot. Cook for about 3-4 minutes, tossing occasionally, until they are pink and opaque on the outside.
- 5 Toss in the chopped spinach. It will look like a lot, but it will wilt down quickly within 2 minutes of stirring.
- 6 Pour in the heavy cream. Stir well to combine everything into a consistent, vibrant green sauce.
- 7 Simmer for another 5 minutes over medium-low heat until the sauce thickens slightly and the flavors meld together.
- 8 Taste and adjust salt if needed before serving hot with rice or naan.
Variations
- Veggie Swap — Replace the shrimp with 14 oz of cubed firm tofu or extra paneer cheese cubes.
- The 'I'm in a Rush' Version — Use baby spinach (no chopping required) and pre-minced ginger/garlic from a jar to shave off 5 minutes of prep.
Notes
If you want an even creamier texture, you can substitute half of the heavy cream for full-fat coconut milk. Ensure your shrimp are patted dry before hitting the pan to get a better sear.
Equipment that helps
- Large Skillet — Allows for easy tossing of the shrimp and even distribution of the creamy sauce.
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