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.
kem046
Add fish sauce (equal to soy sauce) Sear shrimp, remove, sauté scallion whites and chile, then add in coconut milk
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.
Eliz
Used heaping chili powder 1 tablespoon Didn’t have Serrano or jalapeños Used arugula didn’t have spinach Was great
RobinC
We thought this was pretty good and quick to make, but a little lacking in flavor. For the leftovers I added a teaspoon of garam masala, which made it perfect. I’m modifying the recipe to add 2 teaspoons of garam masala to the entire dish.
Doris J
Wonderful flavor despite the flawed cooking instructions. 5 minutes of cooking the shrimp results in rubbery tough shrimp. Remove after 3 minutes and then reduce the sauce further. Tumeric does not add flavor, just color. Curry powder adds a better flavor.
Mare
To veganize: sub tofu for shrimp and cook until golden on all sides. I used Swiss chard instead of spinach because it was ready in the garden. YUM! We’ll be enjoying this with fresh greens and home grown chiles all summer.
Jenna B.
Absolutely delicious. I read the comments and used avocado oil instead of olive oil. Quick and easy and massively flavorful. My husband kept raving this was the best dish I've ever made! Topped it over rice.
Elena
Delish cold! Perfect for hot summer days.
SHarris
This was a good dish and relatively quick to make once you get the seasonings prepped. I loved the flavors, but ended up having to add a smidge of honey to sweeten it. I used unsweetened coconut milk, but next time I make it I won’t buy unsweetened. I also added in a few shiitake mushrooms. It was delish!
Yummy and quick!
Delicious, tasty and came together fairly quickly. I doubled the amount of ginger and garlic. Made everything else as is. Would absolutely make again!
BurtDaddy
I too removed the shrimp to prevent overcooking while reducing the sauce more. I also added more ginger and garlic because, well, yeah! Other than that, it tasted great!
delicious
7/10/24 super good easy prep use real ginger and more heat next time.
Lucille Lo Sapio
Made this tonight with shrimp in one pan and faux chicken in the other. Delicious! I used coconut oil to sear and olive oil as the marinade, as the recipe says. Fast, easy and quite yummy.
Erik Larsen
Use rice or noodles next time. Could use chicken. Get peeled shrimp
Hayl
So delicious and easy. Made a bag of cilantro lime rice for added flavor. Used parsley because I didnt have cilantro and didn't have a hot pepper. Still makes ya want to lick the bowl
my notes
Excellent. Do all prep work ahead and then easy to cook. Sauce is delicious.
Molly
I used more garlic and ginger and added some curry powder for more flavor. Highly recommend!
Ginger
This was simple and delicious. I used a white fish instead of shrimp because my kids prefer fish but definitely want to try it with shrimp too. Will definitely make it again.
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