Why this fits a family on a budget
Frozen shrimp and light coconut milk keep costs around $1.10 per serving, fitting comfortably within the $3/meal budget while delivering bold East African coastal flavors. Everything cooks in one skillet with the rice going simultaneously, making the full meal ready in 20 minutes with simple stir-and-simmer steps.
• 12 oz frozen medium shrimp, peeled and deveined
• 13.5 oz canned coconut milk (light)
• 14.5 oz canned diced tomatoes
• 1 medium yellow onion
• 3 cloves garlic cloves
• 1 tsp fresh ginger
• 1 tbsp vegetable oil
• 2 tsp curry powder
• 0.5 tsp ground turmeric
• 1 tsp ground coriander
• 0.25 tsp red pepper flakes
• 1 tsp salt
• 1.5 cups long grain white rice
• 3 cups water
• 2 cups baby spinach
• 1 whole lime
1. Place the frozen shrimp in a colander and run cold water over them for 3–4 minutes to thaw while you prep everything else.
2. Start the rice: combine 1.5 cups rice, 3 cups water, 0.25 tsp turmeric, and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover tightly, and cook for 15 minutes until water is fully absorbed and rice is golden-tinted and fluffy.
3. Dice the onion into small pieces and mince the garlic. Grate or finely chop the fresh ginger.
4. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add the diced onion and cook for 3 minutes, stirring often, until soft and translucent.
6. Add the garlic, ginger, curry powder, coriander, and red pepper flakes. Stir for 30 seconds until very fragrant — the spices should sizzle gently in the pan.
7. Pour in the canned diced tomatoes (with their juices) and stir to combine. Cook for 2 minutes until the mixture thickens slightly.
8. Pour in the coconut milk and stir well. Bring the curry to a gentle simmer over medium heat (about 2 minutes).
9. Pat the thawed shrimp dry with paper towels and season with salt. Add them to the simmering curry in a single layer.
10. Cook the shrimp for 2–3 minutes, stirring once halfway through, until they turn pink and curl into a 'C' shape — pink and curled means done; grey and straight means they need more time.
11. Stir in the baby spinach and cook for 1 minute until just wilted and bright green.
12. Squeeze the juice of the lime over the curry, stir, and taste for salt. Serve immediately over the spiced turmeric rice.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.