Ginger Garlic Shrimp With Coconut Milk
Fresh ingredients and bold spices take center stage in this quick 20-minute dish, filling the kitchen with a mouthwatering aroma that will have everyone wondering what’s cooking. Drawing inspiration from Indian and Thai curries, the shrimp are seasoned with ginger, garlic, and turmeric, then seared and simmered in a rich coconut milk and soy sauce sauce. A handful of spinach adds a burst of green, but you can easily swap it for your favorite quick-cooking greens like bok choy or kale, adjusting the cooking time accordingly. Feel free to replace the shrimp with scallops or white fish for a twist. Serve with rice, rice vermicelli noodles, or naan to soak up the flavorful sauce.
- 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 of 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
Preparation:
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Step 1
Mix the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper, and olive oil in a mixing bowl. Add the shrimp and mix to coat well.
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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 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 it to a boil), and cook until the liquid is slightly thickened and the shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
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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.
