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 monosaturated 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
I forgot to marinate the shrimp before adding to the pan, but it came out okay anyway. I agree that the shrimp should come out before reducing the sauce as the shrimp were a little overcooked.
My tweaks were not so much changes/additions but just technique. I too did use extra garlic, ginger and tumeric with the shrimp marinade, and part dark sesame oil part olive oil there. I cooked the shrimp 2 or so minutes using coconut oil , removed from pan, proceeded with the coconut milk etc. cooked down maybe 5-6 mins. Subbed in about 1/2 fish sauce for half the soy. Used extra spinach to amp up greens. Extra lime as needed. Once off the heat load up the cilantro and scallions on top, let wilt a few minutes. Served over linguine width rice noodle cooked ahead so ready to go. Absolutely delicious.
I liked it. This was delicious. Loved the ginger and touch of soy sauce. Used arugula and placed on top of jasmine rice. Delicious!