Why this fits a family on a budget
Frozen shrimp and light canned coconut milk deliver bold East African coastal flavor at roughly $2.70 per serving, and everything comes together in one skillet in under 20 minutes.
• 1 lb frozen medium shrimp, peeled and deveined
• 13.5 oz canned coconut milk (light)
• 14.5 oz canned diced tomatoes
• 1 medium yellow onion
• 3 clove garlic cloves
• 1 tsp fresh ginger
• 1 whole lemon
• 2 cup baby spinach
• 1 tbsp vegetable oil
• 0.5 tsp ground turmeric
• 1 tsp ground coriander
• 0.5 tsp smoked paprika
• 0.25 tsp cayenne pepper
• 1 tsp salt
• 0.25 tsp black pepper
• 1.5 cup long grain white rice
• 2.75 cup water
1. Place the frozen shrimp in a colander and run cold water over them for 3–4 minutes until thawed. Pat dry with paper towels and set aside.
2. Combine 2.75 cups water and 1.5 cups rice in a medium saucepan over high heat. Stir in 0.25 tsp turmeric and 0.5 tsp salt. Bring to a boil, then reduce heat to low, cover, and cook for 15–18 minutes until all water is absorbed and the rice is golden-tinted and fluffy.
3. While rice cooks, dice the onion into small 0.25-inch pieces. Mince the garlic and grate or finely chop the fresh ginger. Cut the lemon in half.
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, stirring occasionally, for 3 minutes until softened and edges begin to brown.
6. Add the minced garlic, ginger, remaining 0.25 tsp turmeric, coriander, smoked paprika, and cayenne. Stir constantly for 30–45 seconds until very fragrant.
7. Pour in the canned diced tomatoes (with their juices) and stir to combine. Cook for 2 minutes until the mixture thickens slightly and the tomatoes break down.
8. Pour in the light coconut milk, add 0.25 tsp salt and black pepper, and stir well. Bring to a gentle simmer over medium heat — you will see small bubbles around the edges.
9. Add the thawed shrimp in a single layer. Cook for 2–3 minutes, flipping once halfway through, until shrimp curl into a C-shape and turn fully pink and opaque. Do not overcook — shrimp that form a tight O-shape are overdone.
10. Remove from heat and stir in the baby spinach; it will wilt in about 30 seconds from the residual heat. Squeeze the juice of half the lemon over the dish, stir, and taste for salt. Serve over turmeric rice with additional lemon wedges on the side.
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.