Tomato-coconut shrimp with spinach and lemon
20-Minute Meal

Tomato-coconut shrimp with spinach and lemon

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 490 Calories/Serving

20 Minutes

Sweet coconut milk meets the mild heat of (optional) red chile flakes in this one-pan shrimp dinner to create a nutrient-packed comfort meal you’ll love.

In your bag

1 bag serves 2 (2 bags serves 4)
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild jumbo shrimp
  • ½ teaspoon red chile flakes (optional)
  • 1 yellow onion
  • 2 or 3 cloves peeled fresh garlic
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 2 or 3 sprigs fresh basil
  • 1 lemon
  • 1 cup coconut milk
  • 1¼ cups diced tomatoes
  • ¼ pound baby spinach

Chef's Tip

The optional white wine adds a touch of acid to the sauce, but if you don’t have any on hand or prefer not to cook with it, water is just as effective at helping to release any browned bits from the bottom of the pan.

Nutrition per serving

Calories: 490, Protein: 24g (48% DV), Fiber: 6g (24% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 4g, Saturated Fat: 6g (30% DV), Cholesterol: 180mg (60% DV), Sodium: 900mg (38% DV), Carbohydrates: 27g (9% DV), Total Sugars: 11g, Added Sugar: 0g (0% DV).
Contains: Crustacean shellfish, Tree Nuts

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the shrimp, onion, and garlic

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt, pepper, and as many chile flakes as you like.
  • Peel and coarsely chop the yellow onion.
  • Finely chop, press, or grate enough garlic to measure 2 teaspoons.


Cook the shrimp

In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Do not clean the pan.


Cook the onion and garlic

In the same pan used for the shrimp, warm 2 tablespoons oil over medium-high heat until hot but not smoking. Add the onion and garlic, season with salt, and cook, stirring occasionally, until the onion is translucent and starting to caramelize, 4 to 5 minutes.
While the onion cooks, prepare the herbs and lemon.


Prep the herbs and lemon

  • Strip the parsley and basil leaves from the stems; coarsely chop the leaves.
  • Zest half the lemon. Cut the lemon into wedges for garnish.


Finish the sauce

  • Measure out ½ cup coconut milk; save the rest for another use.
To the pan with the onion, add ¼ cup white wine or water and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the tomatoes and ½ cup coconut milk and cook over medium-high heat, stirring occasionally, until the liquid has thickened slightly, 2 to 3 minutes. Return the shrimp to the pan, stir in the spinach, and cook until the spinach is just wilted and the shrimp are warmed through, 1 to 2 minutes.
Remove from the heat and add the parsley, basil, and lemon zest. Season to taste with salt and pepper.



Transfer the shrimp and sauce to individual bowls. Garnish with the lemon wedges and serve.

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