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
Scale
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
