Ginger-Garlic Shrimp with Coconut Milk Recipe
Introduction
This Ginger-Garlic Shrimp with Coconut Milk is a flavorful and comforting dish that combines aromatic spices with creamy coconut milk. It’s quick to prepare, making it perfect for a weeknight dinner that feels special. Serve it over rice, noodles, or with naan for a satisfying meal.
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
- 1/2 packed cup cilantro leaves and tender stems, roughly chopped
- Steamed rice, vermicelli noodles or naan, for serving
Instructions
- Step 1: In a mixing bowl, combine the minced garlic, ginger, turmeric, 1 teaspoon kosher salt, ½ teaspoon black pepper, and olive oil. Add the shrimp and toss well to coat evenly.
- Step 2: Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook without stirring for 2 minutes.
- Step 3: Pour in the coconut milk and soy sauce, stir to combine, then turn the shrimp. Increase the heat to high but keep it at a gentle simmer without boiling. Cook until the sauce thickens slightly and the shrimp are nearly cooked through, about 3 minutes, stirring occasionally.
- Step 4: Add the baby spinach in batches, stirring until each batch is wilted.
- Step 5: Remove the skillet from heat and squeeze the juice of half a lime over the dish. Adjust seasoning with additional lime juice and salt if needed.
- Step 6: Garnish with sliced chile, scallions, and chopped cilantro. Serve immediately with steamed rice, vermicelli noodles, or naan.
Tips & Variations
- For extra heat, include some of the chile seeds or add a pinch of red pepper flakes.
- Use coconut cream instead of coconut milk for a richer, thicker sauce.
- Swap the spinach with kale or Swiss chard for a different leafy green texture.
- If you prefer milder flavors, omit the fresh chiles or replace them with sweet bell peppers.
Storage
Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the shrimp. Avoid freezing as the shrimp can become rubbery when thawed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Thaw completely and pat dry before marinating to ensure they cook evenly.
Is this recipe suitable for a dairy-free diet?
Absolutely. This dish uses coconut milk and no dairy ingredients, making it naturally dairy-free and suitable for those with dairy sensitivities.
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Ginger-Garlic Shrimp with Coconut Milk Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A vibrant and creamy Ginger-Garlic Shrimp dish cooked in fragrant coconut milk with turmeric, fresh spinach, and a hint of chili, perfect for serving over steamed rice, vermicelli noodles, or naan. This recipe combines bold spices and fresh herbs for a quick and flavorful seafood meal made on the stovetop.
Ingredients
Marinade and Shrimp
- 2 large garlic cloves, minced or grated
- 1 teaspoon minced or grated ginger
- 1 teaspoon ground turmeric
- Kosher salt, 1 teaspoon
- Black pepper, ½ teaspoon
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined, tails on or off
Cooking
- 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
To Serve
- Steamed rice, vermicelli noodles, or naan
Instructions
- Marinate the Shrimp: In a mixing bowl, combine the minced garlic, grated ginger, ground turmeric, kosher salt, black pepper, and olive oil. Add the shrimp and toss well to coat evenly with the marinade. Set aside to let the flavors meld.
- Cook the Shrimp: Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Arrange the marinated shrimp in a single even layer and cook without stirring for 2 minutes to develop a light sear.
- Add Coconut Milk and Simmer: Pour in the full-fat coconut milk and soy sauce, stirring gently to combine and turning the shrimp to coat them. Increase the heat to high, then adjust to maintain a gentle simmer—avoid boiling. Cook for about 3 minutes, stirring occasionally, until the coconut milk thickens slightly and the shrimp are almost cooked through.
- Wilt the Spinach: Add the baby spinach in batches, stirring each batch until wilted and incorporated into the sauce.
- Finish the Dish: Remove the skillet from heat. Squeeze juice from half the lime into the skillet and taste to adjust seasoning, adding more lime juice or salt if needed. Garnish with the sliced chile, scallions, and chopped cilantro.
- Serve: Serve the ginger-garlic shrimp hot with your choice of steamed rice, vermicelli noodles, or naan bread for a complete and satisfying meal.
Notes
- Adjust the type and amount of chile to control the dish’s spiciness.
- For a lighter version, use light coconut milk instead of full-fat.
- Peel and devein shrimp beforehand for convenience and better texture.
- Use fresh turmeric if available, finely grated, for a more vibrant flavor.
- Leftover shrimp should be stored in an airtight container and consumed within 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: shrimp, coconut milk, ginger garlic shrimp, turmeric shrimp, quick dinner, stovetop shrimp recipe, creamy shrimp curry, gluten free seafood
