Creamy Garlic-Coconut Shrimp
 
Makes 4 to 6 servings
Ingredients
  • 1 tablespoon olive oil
  • 1½ pounds large fresh shrimp, peeled and deveined (tails left on, if desired)
  • 1 teaspoon kosher salt
  • 1 tablespoon thinly sliced garlic
  • 1 tablespoon minced shallot
  • 1 teaspoon minced fresh ginger
  • 1 (13.66-ounce) can unsweetened coconut cream
  • 1 tablespoon cornstarch
  • ½ teaspoon curry powder
  • ¼ teaspoon crushed red pepper
  • 1 (9-ounce) bag fresh baby spinach
  • ½ cup thinly sliced multi-colored baby bell peppers (seeds removed)
  • Hot jasmine rice, to serve
  • Garnish: crushed red pepper, lime wedges, fresh cilantro leaves
Instructions
  1. In a large skillet, heat oil over medium-high heat. Sprinkle shrimp with salt, and add to pan. Cook, turning once, until browned on both sides, 2 to 3 minutes per side. Remove from pan.
  2. In same skillet, reduce heat to medium, and add garlic, shallot, and ginger. Cook, stirring occasionally, until tender and aromatic, 2 to 3 minutes.
  3. In a medium bowl, whisk together coconut cream, cornstarch, curry powder, and crushed red pepper until smooth. Add mixture to pan, and cook, stirring occasionally, until bubbly and thickened, 5 to 10 minutes. Stir in spinach, and cook, stirring occasionally, until wilted, 4 to 5 minutes.
  4. Return shrimp to pan, and cook until just heated through. Top with baby bell peppers. Serve over jasmine rice. Garnish with crushed red pepper, lime wedges, and cilantro leaves, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/creamy-garlic-coconut-shrimp/