Ginger-Garlic Shrimp With Coconut Milk

Name: Ginger-Garlic Shrimp With Coconut Milk
Total time: 20 min
Yield: 4 servings
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

By Yasmin Fahr

Updated May 19, 2022

Ginger-Garlic Shrimp With Coconut Milk — Chris Simpson for The New York Times. Food Stylist: Frances Boswell.

Total Time: 20 minutes
Rating: 5(8,059)
Comments: Read comments

Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a combination of coconut milk and soy sauce. Spinach is stirred in for a bit of green, but you can substitute your favorite quick-cooking greens like bok choy or kale and adjust cooking time as needed. Swap the shrimp for scallops or white fish, if you like. Serve with rice, rice vermicelli noodles or naan to soak up the flavorful liquid.

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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

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Preparation

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.

Ratings

5 out of 5

8,059 user ratings

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Comments

Rob the Architect3 years ago

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.

Home Chef3 years ago

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.

kem0463 years ago

Add fish sauce (equal to soy sauce) Sear shrimp, remove, sauté scallion whites and chile, then add in coconut milk

Krista4 days ago

I couldn’t stop drinking this sauce

Erin2 days ago

Forever on the hunt for creative ways to cook shrimp. This dish is so yummy! And incredibly easy. Another recipe filed to “favorites” and I used rice noodles instead of rice which I prefer for this one.

KC1 week ago

I found this tasted rather bland. I added double the amount of ginger and garlic (as many people had suggested) but it needed something more.

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