Coconut Curry Shrimp with Spinach Rice

• shrimppeeled and deveined20 oz
• cooked brown rice20 oz
• coconut milk12 fl oz
• red bell pepperthinly sliced2
• onionthinly sliced1 lb
• baby spinachrinsed6 oz
• extra-virgin olive oil4 tsp
• curry powder2 tsp
• lemon juice4 tsp
• salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Thinly slice the onion and red bell pepper. Rinse the spinach. Pat the shrimp dry, then season it with the salt and black pepper before it meets the heat.
2. 2Warm the extra-virgin olive oil in a skillet over medium heat until shimmering. Add the onion and bell pepper with a small pinch of salt and cook 4-5 minutes, until translucent and softened.
3. 3Stir in the curry powder and cook 30-60 seconds, until fragrant. Pour in the coconut milk and simmer 3-4 minutes, until the sauce lightly coats a spoon; taste and adjust the salt.
4. 4Add the shrimp and simmer 3-4 minutes, turning once, until pearly and opaque and curled into a C. Stir in the spinach and cook 1-2 minutes, until just wilted.
5. 5Warm the cooked brown rice in the microwave until steaming, then spoon it into a bowl. Top with the curry and finish with the lemon juice, tasting and adjusting the salt and black pepper.