Ginger-Garlic Shrimp With Coconut Milk
Updated May 19, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large garlic cloves, minced or grated
- 1teaspoon minced or grated ginger
- 1teaspoon ground turmeric
- Kosher salt and black pepper
- 1tablespoon olive oil
- 1pound large shrimp, peeled and deveined, tails on or off
- 2tablespoons vegetable oil
- 1(14-ounce) can full-fat coconut milk
- 1tablespoon soy sauce
- 3packed cups baby spinach
- 1lime, halved
- 1fresno, jalapeño or serrano chile, thinly sliced
- 2scallions, white and light green parts, thinly sliced
- ½packed cup cilantro leaves and tender stems, roughly chopped
- Steamed rice, vermicelli noodles or naan, for serving
Nutritional analysis per serving (4 servings)
469 calories; 32 grams fat; 20 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 27 grams protein; 736 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
- Step 2
Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
- Step 3
Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.
Private Notes
Comments
Suggestion: preheat the coconut milk to warm before adding it in Step 2. It prevents the shrimp from overcooking while you wait for it to come to temperature.
After the prep, the recipe comes together very quickly and is delicious. After reading earlier comments, I was generous with the spices. I also pulled the shrimp out of the sauce after three minutes so I could continue reducing the sauce without overcooking them. I put the shrimp back in the sauce to reheat them and served over rice as directed.
Add fish sauce (equal to soy sauce) Sear shrimp, remove, sauté scallion whites and chile, then add in coconut milk
This dish is amazing! Few tips - if your shrimp comes frozen, cook it down a little to get rid of the liquid - just to where it's starting to get pink and the ice has melted off. For me, about a cup of water melts off, and if you skip this step you will end up with an excessively watery broth at the end. Second, if you are using soy sauce, follow the amount of salt listed in this recipe very closely. I was just winging it (I usually do with salt) the it and it gets very salty very quickly!
substituted the spinach with super thin slice/mandolin-ed zucchini and it was superb! also, added sesame seeds, a teensy bit of rice vinegar and the green scallion bits to the rice while it was piping hot.
Mix coconut milk with half and half, for a slightly less coconutty taste.