Ginger-Garlic Shrimp with Coconut Milk

Shrimp is one of those incredible proteins that cooks up in the blink of an eye, making it a go-to for weeknight dinners. Did you know that just 3 ounces of shrimp can pack over 18 grams of protein with only about 80 calories? It’s a delightful option that’s rich in omega-3 fatty acids and low in fat. The tantalizing aroma of garlic and ginger fills your kitchen as you whip up a dish that not only tantalizes the senses but also warms the soul.

Print

Why This Ginger-Garlic Shrimp With Coconut Milk Never Fails

When it comes to quick, satisfying meals, this Ginger-Garlic Shrimp with Coconut Milk is a serious winner. The combination of succulent shrimp, aromatic garlic, and velvety coconut milk creates a symphony of flavors that dance on your palate. Plus, it can be on your table in just 30 minutes, making it ideal for busy families. Trust me, this dish is bound to become a favorite in your home, delighting even the pickiest eaters.

What You’ll Need

• 2 large garlic cloves, minced or grated
• 1 teaspoon minced or grated ginger
• 1 teaspoon ground turmeric
• Kosher salt and black pepper to taste
• 1 tablespoon olive oil
• 1 pound large shrimp, peeled and deveined, tails on or off
• 2 tablespoons vegetable oil
• 1 (14-ounce) can full-fat coconut milk
• 1 tablespoon soy sauce
• 3 packed cups baby spinach
• 1 lime, halved
• 1 fresno, jalapeño or serrano chile, thinly sliced
• 2 scallions, white and light green parts, thinly sliced
• 1/2 packed cup cilantro leaves and tender stems, roughly chopped
• Steamed rice, vermicelli noodles or naan, for serving

Let’s Cook

1. In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, and ½ teaspoon pepper with the olive oil to create a fragrant marinade.
2. Add the shrimp and mix to coat well, allowing the flavors to infuse.
3. Heat the vegetable oil in a large skillet over medium-high until shimmering—this is when the magic begins.
4. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes so they get a beautiful sear.
5. Pour in the coconut milk and soy sauce, stirring to combine and gently turning the shrimp.
6. Raise the heat to high and adjust to maintain a simmer (avoid bringing it to a boil) while cooking for about 3 minutes, until the liquid thickens slightly and the shrimp are nearly cooked through—watch for that lovely pink color.
7. Stir in the spinach in batches until wilted, adding a pop of color and nutrients to your dish.
8. Remove from heat, squeeze in juice from half a lime to brighten everything up. Adjust seasoning with more lime and salt as needed for perfection.
9. Top with the chiles, scallions, and cilantro, and serve alongside rice, noodles, or naan for an unforgettable meal.

Balanced Bites

This dish serves approximately four people, with each serving containing about 400 calories, 25 grams of protein, 25 grams of carbohydrates, and 27 grams of fat. The generous portion of spinach adds fiber, ensuring a satisfying meal that contributes to your daily veggie intake. Plus, the healthy fats in coconut milk and shrimp offer heart-healthy benefits that are worth celebrating.

Perfect Pairings

When serving Ginger-Garlic Shrimp with Coconut Milk, think about the options that can complement this vibrant dish. Steamed jasmine rice is classic, soaking up all the luscious sauce, but vermicelli noodles are a delightful twist that adds a nice texture. A fresh cucumber salad with lime dressing pairs well, brightening every bite. This dish shines particularly during warm summer evenings or cozy family gatherings where you want something fuss-free yet impressive.

How to Store It Right

After enjoying your meal, any leftovers can be stored in an airtight container in the fridge for up to two days. If you’re looking for longer storage, this dish freezes beautifully for up to three months. When you’re ready to reheat, use a skillet on medium-low heat, adding a splash of water or coconut milk to bring back that creamy goodness without drying it out.

Pro Tips

1. For extra texture, consider tossing in some sliced bell peppers or snap peas during the last minute of cooking for a bit of crunch.
2. To heighten the flavor, let the shrimp marinate for even just 15 minutes before cooking to deepen that ginger-garlic infusion.
3. If you want to maximize creaminess, opt for a fuller fat coconut milk—don’t skimp on the lusciousness!
4. Always taste and adjust—don’t hesitate to add more lime juice or salt at the end; it can make all the difference.
5. Garnish with toasted coconut flakes for a sophisticated touch that elevates both flavor and presentation.

Easy Variations

1. Seasonal Twist: Swap spinach for steamed asparagus during spring for bright color and flavor.
2. Gourmet Option: For a luxurious twist, add a splash of white wine or a tablespoon of curry paste to the coconut sauce and let it simmer before adding shrimp.
3. Playful Add-In: Toss in some pineapple chunks for a sweet Caribbean vibe on weeknights, livening up your usual routine!

Learn from My Mistakes

1. Overcooking Shrimp: Don’t leave the shrimp cooking too long; they turn rubbery. As soon as they turn pink, they are done.
2. Skipping the Seasoning: Failing to season properly can lead to bland flavors. Always taste as you go!
3. Boiling the Coconut Milk: Bringing the coconut milk to a full boil can create an unappealing texture. Keep the heat at medium-high and maintain a gentle simmer for the best results.
4. Neglecting Fresh Herbs: Don’t forget the freshness! Adding herbs like cilantro and lime juice at the end brightens the dish—adding them earlier will mute their flavors.
5. Using Low-Quality Coconut Milk: Opt for full-fat coconut milk for optimal creaminess and richness; low-fat alternatives don’t yield the same satisfying result.

Creative Second-Day Ideas

1. Shrimp Tacos: Take the leftover shrimp and layer them into taco shells with shredded cabbage and a zesty lime crema for a quick second-day dinner.
2. Coconut Curry Soup: Create a comforting soup by adding leftover shrimp and coconut milk into a broth with noodles and your favorite vegetables—easy, warming, and satisfying.
3. Shrimp Fried Rice: Toss the leftover shrimp into a skillet with day-old rice, frozen peas, and scrambled eggs for a quick and delicious fried rice makeover.

Curious Cooks Ask

• Can I use frozen shrimp for this recipe? Absolutely! Just ensure you thaw them before cooking for even results.
• Is this dish gluten-free? Yes, use gluten-free soy sauce to keep it friendly for gluten sensitivities.
• Can I make this dish vegetarian? Certainly! Substitute shrimp with chickpeas or tofu for a plant-based option that’s just as delightful.
• What can I serve as a side? Crisp, tangy cucumber salad or a light mango salsa pairs perfectly to complement the dish’s rich flavors.