Ginger-Garlic Shrimp With Coconut Milk
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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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- 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
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Cooking Notes
Rob the Architect
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.
Peace
The recipe does not use olive oil for searing. Read step 2.
MJ
Olive oil isn’t good for searing things. It has too low a smoke point. I’m wondering why an Asian-based recipe would use olive oil in the first place. I would suggest canola, grapeseed, or other neutral oil, however much you used.
Jason
I’ve been using avocado oil for high heat searing for almost everything. It’s a great neutral oil. It’s good avoid seed oils anyway…
Erica
Instead of olive oil, I used 1tbs of sesame oil which is the staple in Asian cooking and is a high heat friendly oil.
Robo
I’ve been cooking Asian recipes in a wok for decades using Karen Lee’s 1970s book, Chinese Cooking for the American Kitchen. She uses peanut oil in her great recipes because it has a high burning temperature, which is a bit pricey but can be purchased at Asian food stores. Also, she uses a marinade for shrimp of egg white, sherry and water chestnut powder (or cornstarch).
KJ
I added 8oz of mushrooms cooked before the shrimp in butter and a dash of soy sauce. I set them aside and added them with their accumulated juices when the coconut milk went in the pan. Excellent!
Tim Tapping
Only 2 garlic cloves and 1 tsp ginger for a pound of shrimp? Methinks one must enjoy neither! 🤭
Home Chef
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.
cynthia
I have not tried this yet but 5 minutes seems like a long time to cook shrimp. Has anyone cooked the shrimp as long as it says to?
joe
Extra virgin olive oil has a low smoke point, but olive oil does not. Either way though, the olive oil here is used to coat the shrimp and then veg oil is used for searing.
Ines
I think there is slightly too much oil in this recipe and 1 tablespoon of vegetable oil is enough - even better, stick to olive oil throughout. I had no lime, so replaced it with lemon juice, and I was out of chiles; the result without that was good but a bit bland, so I think next time I may add a bit of cayenne pepper to give it a bit of kick.
Mardale
Coconut oil for searing would be a natural here. Otherwise, I agree with those suggesting canola or peanut oil.
kem046
Add fish sauce (equal to soy sauce) Sear shrimp, remove, sauté scallion whites and chile, then add in coconut milk
Eliz
Used heaping chili powder 1 tablespoon Didn’t have Serrano or jalapeños Used arugula didn’t have spinach Was great
Juliet S
Literally the quickest dinner ever— making the rice was the longest part. I used paprika instead of turmeric and added miso to the soy sauce coconut milk mixture. Add in more spinach than you think, it welts down to nothing. Tasted so authentic and delish—will definitely be returning to this recipe.
thu
Made more like 1.5 lbs shrimp. Skipped chili. Added 1 tsp of madras curry powder and half a shallot.
Brenda
To the marinade, I added a teaspoon of Thai green curry paste, and let it all sit in the fridge for a couple of hours. Oh, and I upped the garlic and ginger content, as well. Other than that, I made it just as written, and it was really tasty. Very nice over steamed jasmine rice.
Rachel
Delicious and easy recipe. I’m not a huge fan of spinach so I subbed for broccoli and worked well. Definitely going to be making this again.
Megan
Added some fish sauce and dried Thai chili
Stdpudel
Lowfat coconut milk makes the dish much wetter and preheating as another commenter suggested would help.
yumyum
Didn't taste of much despite my faithfully keeping to recipe.
sherry c.
this is one of the best shrimp dishes I've ever made. I doubled the garlic and ginger, mixed with turmeric, sesame oil, and shrimp; marinaded a couple hours in fridge. I used grape seed 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 lime juice, cilantro, jalapeno, remaining scallions.
Melissa
Tasty dish but a bit salty. Doesn’t need additional salt or if you do add salt, maybe half the salt required. I will make it again but will reduce the salt, use fish sauce instead of soy sauce and will add a little brown sugar to balance the fish sauce.
Debb
Instead of spinach I added potatoes and carrots and it was wonderful.
MC
I also double the garlic and ginger, and used tender collards that were growing in my garden. Oh so good!!! Keeper recipe!
Yum
Added a teaspoon of brown sugar to the coconut milk and finished it with a tiny slurry of cornstarch as it was still a tad thin for my taste.
Ruas
Absolutely delightful recipe. I would say that the sauce is enough for at least another quarter pound of shrimp. The red fresno pepper was a nice colorful addition, and adds flavor too. I followed the recipe exactly - and will be doing it again, with more shrimps next time.
jaymo
This was pretty flavorless. I added extra ginger & garlic, and it was still practically imperceptible. Even the jalapeños, cilantro, & scallions on top didn’t do much to help. I try to stick to 5-star recipes because life is short, but this was a real letdown. I was afraid at one point with the strength of the ginger & garlic on my hands from chopping that I might have overdone it; definitely not the case. I might try once more in case the coconut milk or something was off.
Marie
Substituted ginger for 1/2 tsp of curry powder.
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