Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
6
Low
Nutrition per serving
Calories409.9 kcal (20%)
Total Fat32.5 g (46%)
Carbs8.2 g (3%)
Sugars1.1 g (1%)
Protein26.5 g (53%)
Sodium585.4 mg (29%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2garlic cloves
large, minced or grated
1 teaspoonginger
minced or grated
1 teaspoonground turmeric
kosher salt
black pepper
1 tablespoonolive oil
1 poundshrimp
large, peeled and deveined, tails on or off
2 tablespoonsvegetable oil
14 ouncecan full-fat coconut milk
1 tablespoonsoy sauce
3 cupsbaby spinach
1lime
halved
1fresno chile
jalapeño, or serrano, thinly sliced
2scallions
white and light green parts, thinly sliced
½ cupcilantro
leaves, and tender stems, roughly chopped
rice
Steamed, vermicelli noodles or naan, for serving
Instructions
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.
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