A quick, easy and delicious shrimp dinner, with shrimp in a ginger, garlic and turmeric flavoured coconut milk broth. A feast for the eyes and the palette!
1lb.large raw Argentinian shrimp, peeled and deveined, tails on or off, thawed if frozen
1/2red bell pepper, cored and seeded, then thinly sliced
14ozfull-fat coconut milk
1Tablespoonsoy sauce
1tspbrown sugar, optional
3cupsbaby spinach, well packed
Juice from 1/2 lime
Garnish:
Green onion, green part only, thinly sliced
Chopped cilantro leaves, roughly chopped
Sliced jalapeno
Lime wedges
For serving:
Steamed rice or cooked noodles
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Instructions
In a medium bowl, add the shrimp and the marinade ingredients. Stir to combine well.
Heat oil in a skillet over medium heat. Add the shrimp and spread into an even layer. Allow to cook without stirring, for 2 minutes. *Be sure not to overcook at this point. The shrimp will get more cooking later in the process. Remove shrimp to a bowl and set aside, leaving as much of the liquid/seasoning in the skillet as possible.
In the same skillet over medium heat, add the red pepper strips and cook, stirring, until the peppers are tender-crisp. Add the coconut milk and soy sauce. Add the brown sugar, if using. Stir to combine. Bring to a boil, then reduce heat slightly and allow to simmer a few minutes, to reduce slightly.
Return the shrimp to the skillet. Add the spinach and stir in. Cook until the spinach wilts. Finish with the juice of half a lime.
Taste sauce and add additional salt and lime, as needed.
Serve with steam rice or cooked noodles, garnished with green onion, sliced jalapeno, lime wedges and chopped cilantro.
Notes
Be sure to take a moment to browse the information above this Recipe Card, where I offer tips and suggestions, along with Step-by-Step photos of making this dish, which you may also find helpful.