Ginger-Garlic Shrimp With Coconut Milk

4 servings


20 minutes

total time


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


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.

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.

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.


Serving Size




Total Fat

32 g

Saturated Fat

20 g

Unsaturated Fat

11 g

Trans Fat

0 g




736 mg

Total Carbohydrate

22 g

Dietary Fiber

2 g

Total Sugars

1 g


27 g

4 servings


20 minutes

total time
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