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.

Ingredients:

4 servings

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:

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.
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.
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.