Ginger-Garlic Shrimp With Coconut Milk

Ingredients

• 2 large garlic cloves, minced or grated
• 3g minced or grated ginger
• 3g ground turmeric
• Kosher salt and black pepper
• 15ml olive oil
• 450g large shrimp, peeled and deveined, tails on or off
• 30ml vegetable oil
• 1 (400ml) can full-fat coconut milk
• 15ml soy sauce
• 90g baby spinach
• 1 lime, halved
• 1 chile, Fresno, jalapeño or serrano, thinly sliced
• 2 scallions, white and light green parts, thinly sliced
• 30g cilantro leaves and tender stems, roughly chopped
• Steamed rice, vermicelli noodles or naan, for serving

Instructions

1. Mix the garlic, ginger, turmeric, 5 g salt, 1 g pepper and the olive oil in a bowl. Add the shrimp and coat well.
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.
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.