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
I’ve made this several times and it’s always delicious. I did change the order of preparation to preserve my shrimp. I seasoned the shrimp as directed but added a touch of salt and lime zest. I then 90% cook the shrimp and set aside. In the same pan I added few slices of the pepper sauté for 1 minute, add the coconut milk, soy sauce and simmer then I added the lime juice, half the cilantro cook for 1 minute. Remove from heat add the shrimp back, let the residual heat finish cooking the shrimps. My family hates cooked spinach so I server the shrimp and sauce over raw spinach and the heat from the sauce wilts them just enough. I used quick pickle Serrano peppers and the rest of the toppings. It is perfection each time with perfectly done shrimp with a nice color.
My alterations: double the garlic and ginger, mixed with yellow curry powder (sub for turmeric), olive oil, and shrimp; marinate 1-2 hours in fridge. I used grapeseed oil for searing the shrimp; added half the green onions. Turned shrimp, took them out after a minute, then added the coconut milk/soy sauce. Put shrimp back in when I added the spinach. Then add lime juice from 1 whole lime. Topped with cilantro, fresno chili, remaining scallions and chopped dry roasted salted peanuts. Excellent!
great bang for easy recipe.