Skillet Coconut-Lime Shrimp with Baby Spinach
A fast, one-pan shrimp dish bathed in a creamy coconut-lime sauce, brightened with garlic, ginger, and a hint of heat, then tossed with spinach and finished with fresh cilantro.
25 mins
5 servings
Ingredients
- 2 pounds Shrimp
- 6 ounces Baby Spinach
- 2 ½ tablespoons Cilantro (Fresh)
- 3 ¾ cloves of Garlic
- 1 ¼ tablespoons Ginger
- 1 ¼ Lime
- ¼ teaspoon Black Pepper
- ⅝ teaspoon Red Pepper Flakes
- 1 ¼ tablespoons Olive Oil
- 2 ½ tablespoons Fresh Lime Juice
- 1 ¼ cups Coconut Milk (Full-Fat)
- ⅝ teaspoon Salt
Directions
- Mise en place: Pat the shrimp dry. Mince the garlic. Finely grate the ginger. Zest the lime, then juice 2 teaspoons and cut the rest into wedges. Chop the cilantro.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp, season with a quarter teaspoon of the salt and the black pepper, and sear about 2 minutes per side until pink. Transfer to a plate.
- Reduce heat to medium. Add the garlic and ginger; stir about 30 seconds until fragrant.
- Pour in the coconut milk, lime juice, lime zest, red pepper flakes, and the remaining quarter teaspoon salt. Simmer gently 2 to 3 minutes until slightly thickened.
- Return the shrimp to the skillet. Add the spinach and toss until wilted, 1 to 2 minutes.
- Sprinkle with cilantro and serve with lime wedges.
