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Shrimp with Coconut Milk

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A quick and flavorful shrimp dish simmered in creamy coconut milk with fresh vegetables, seasoned with garlic, ginger, turmeric, and spices. Perfect for weeknight dinners and easily customizable with rice or noodles.

Ingredients

  • 3 cloves garlic, minced or grated
  • 1 teaspoon vegetable oil (for marinade)
  • 1 teaspoon ginger paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Red pepper flakes, optional
  • 1 teaspoon vegetable oil (for skillet)
  • 1 lb large raw Argentinian shrimp, peeled and deveined, tails on or off, thawed if frozen
  • 1/2 red bell pepper, cored, seeded, thinly sliced
  • 14 oz full-fat coconut milk
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar, optional
  • 3 cups baby spinach, well packed
  • Juice from 1/2 lime
  • Green onion, green part only, thinly sliced (for garnish)
  • Cilantro leaves, roughly chopped (for garnish)
  • Sliced jalapeño (for garnish)
  • Lime wedges (for garnish)
  • Steamed rice or cooked noodles, for serving

Instructions

  1. In a bowl, combine garlic, vegetable oil, ginger paste, turmeric, salt, black pepper, and red pepper flakes. Add shrimp and toss to coat. Marinate for at least 15 minutes.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add shrimp and cook until just turning pink, then remove and set aside.
  3. In the same skillet, add red bell pepper and sauté until slightly softened.
  4. Pour in coconut milk, soy sauce, and brown sugar (if using). Bring to a gentle simmer and cook for 5 minutes.
  5. Add spinach and stir until wilted into the sauce.
  6. Return shrimp to the skillet and simmer for 2–3 minutes until shrimp are fully cooked.
  7. Squeeze in lime juice and adjust seasoning to taste.
  8. Serve hot over steamed rice or noodles, garnished with green onion, cilantro, jalapeño, and lime wedges.

Notes

  • Can substitute shrimp with chicken, tofu, or chickpeas.
  • For a lighter version, use light coconut milk.
  • Add extra vegetables like snap peas, mushrooms, or zucchini for variety.
  • Store leftovers in the fridge up to 3 days; reheat gently to avoid overcooking shrimp.
  • Use gluten-free soy sauce or tamari to make it gluten-free.

Nutrition

Find it online: https://justsosavory.com/shrimp-with-coconut-milk/