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.
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.
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! 🤭
kem046
Add fish sauce (equal to soy sauce) Sear shrimp, remove, sauté scallion whites and chile, then add in coconut milk
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?
Mardale
Coconut oil for searing would be a natural here. Otherwise, I agree with those suggesting canola or peanut oil.
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.
Eliz
Used heaping chili powder 1 tablespoon Didn’t have Serrano or jalapeños Used arugula didn’t have spinach Was great
Tina
Tripled the amount of garlic and ginger, and added red bell pepper for color. Agree that the shrimp should be sauted then removed before adding the liquid to let it reduce on its own so as not to overcook. Ramped up the heat with additional jalapeno. Used rice noodles and combined them with the mixture. My husband thought it was spectacular (and he's a retired fine dining chef).
Michael
So simple and delicious!
christine k
I would add some bell pepper to this for added veggies. Delish. Will make again.
Morgan T
If you cook the shrimp as described, they will end up overcooked. I went a little easier on the cooking time for the shrimp, used lemon instead of lime, and served it over coconut sticky rice, absolutely fantastic.
Sam H.
Delicious and easy. Will make it into our rotation. Modifications: - Added one cup chicken broth and let coconut milk mixture reduce a bit before adding cooked shrimp *back* in (removed to avoid overcooking). This was just to have a bit more broth with the soup. - Added fish sauce to broth. - Used wild rice rather than white for health reasons, but the chewier texture ended up being perfect for soup and I would use this again. - Doubled chives and Serrano peppers. - Subbed spinach for kale.
George
Why always the addition "kosher" to the salt? Is regular salt not good enough?
me
Easy and tasty. I used TJ frozen shrimp
Adrienne
Made this with cod as my children don't really like shrimp. Had to give up on the lime because instead of stopping at the store to get one, I spent 15 minutes wrestling the 5 yo into shin guards and soccer socks. Used a bit of lemon instead. Still was excellent, and came together quickly.
Bahar
Delicious. Just a little high calorie!
Carolina
Overall a good recipe. Good flavors, good depth of flavors. For me, there was too much coconut milk to simmer down to thicken - I would probably start with half of a can, and double up on ginger and garlic, as well as the tumeric next time I cook this. Shrimp were tender and juicy.
ST
This recipe was amazing. I tried it as recommended with no substitutions and it was delicious. I want to try this recipe with chicken next, I think it would be just as good and use egg noodles instead of rice.
jenjen
I made exactly as instructed except took the shrimp out of pan before adding coconut milk. I also added some lightly steamed broccoli and bok choy with the coconut milk to make it, you know, healthy. Mr Meat and Potatoes said it was delicious. I really liked it
Carl Hubb
Easy recipe to follow and delicious results!
NanB
I used lite coconut mik to save the calorie bomb of full fat, took shrimp out while I reduced the liquid then put back at end ( duh!). It was fine. I made it once before as written and actually preferred the low fat milk as the full fat one was very thick and rich, too much so for,our taste
MPD
Double the ginger. Double the garlic. Double the lime juice. Removing the shrimp to sauté the scallion and chiles is the right move. Coconut oil worked well as a searing oil.
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