Ginger-Garlic Shrimp With Coconut Milk
Updated May 18, 2022
Chris Simpson for The New York Times. Food Stylist: Frances Boswell.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 large garlic cloves, minced or grated
1 teaspoon minced or grated ginger
1 teaspoon ground turmeric
Kosher salt and black pepper
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
½ packed cup cilantro leaves and tender stems, roughly chopped
Steamed rice, vermicelli noodles or naan, for serving
Nutritional analysis per serving (4 servings)
22 grams carbs; 183 milligrams cholesterol; 469 calories; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams saturated fat; 32 grams fat; 2 grams fiber; 736 milligrams sodium; 27 grams protein; 1 gram sugar
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
Flavorless. This recipe needs some more flavor, maybe curry paste or sauce of some sort. It’s basically shrimp and coconut milk as is.
One of my very favorite nyt recipes of all time!! This time, I added pistachios. Gave it a little crunch and made it even better than ever.
This recipe was delicious. I made a little over a half recipe and used full recipe seasoning. Funny, I had not read the comments about the seasoning needed to be adjusted. I knew there was no way 1 teaspoon of turmeric would be enough for a full pound of shrimp. All in all, very easy and flavors were on point. I want to try it with chicken next time.