Description
A quick and flavorful dish featuring shrimp marinated in garlic and ginger, cooked in coconut milk with spinach, perfect for busy weeknights.
Ingredients
Scale
- 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
Instructions
- 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.
- Add the shrimp and mix to coat well, allowing the flavors to infuse.
- 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, stirring to combine and gently turning the shrimp.
- Raise the heat to high and simmer for about 3 minutes, until the liquid thickens slightly and the shrimp are nearly cooked through.
- Stir in the spinach in batches until wilted.
- Remove from heat and squeeze in juice from half a lime.
- Top with chiles, scallions, and cilantro, and serve alongside rice, noodles, or naan.
Notes
For extra texture, consider adding bell peppers or snap peas, and letting the shrimp marinate for 15 minutes enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 23g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 160mg