Shrimp with Green Beans, Spinach and Coconut Milk
Course: DinnerCuisine: ThaiDifficulty: Easy4
servings15
minutes15
minutesI made this up with what I had on hand. It was so good. I served it with some leftover rice and then kids wanted more so quickly made ramen noodles which they enjoyed with seconds. I made this a little spicy with garlic chili sauce but it tastes fine the way it is with a few sprinkles of red pepper flakes and a little soy sauce. It was a quick, healthy and delicious dinner on a busy school night.
Ingredients Shrimp
1 lb large wild fresh shrimp, shell/tail removed and deveined
2 lg cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon ground turmeric
Kosher salt and fresh ground pepper
2 tablespoons olive oil or avocado oil
- Main Dish
3 Tablespoons olive oil or avocado oil
4 cloves garlic, chopped
One inch piece of fresh ginger, coarsely chopped
1 package green beans
1/2-1 Teaspoon red pepper flakes
1 /2-3/4 cup Chicken stock
1 can full fat coconut milk, shaken well
1 Tablespoon soy sauce
1 package baby spinach
2 limes, juiced
1 teaspoon garlic chili sauce, optional
3 scallions, white and light green parts, sliced thin
1 bunch fresh cilantro, chopped
Rice or ramen noodles to serve
Directions
- Prepare the shrimp. Mix the garlic, ginger, turmeric, salt and fresh ground pepper with the oil of choice. Toss in the shrimp. This can be done 1 day ahead. make sure to coat well. If doing the day before, cover with plastic wrap and refrigerate until needed.
- In a large deep sauce pan, heat oil over medium heat, add garlic and ginger saute for until fragrant about 1-2 minutes. Add the green beans and toss together for 3-5 minutes. Add the about 1/2 cup of the stock, 1 cup coconut milk and soy sauce. Add the pepper flakes and bring to a slight simmer. Keep staring as you want the green beans to become tender NOT soft.
- Add the marinated shrimp with the marinade from the bowl and more chicken broth if needed. You want enough liquid to serve over rice but not make this soupy.
- Once the shrimp begins to turn pink all over add the spinach and more coconut milk if desired. Stir in the garlic chili sauce and lime juice.
- Continue to cook everything over medium and once shrimp are cooked, add the sliced scallions.
- Serve over rice or noodles and garnish with cilantro.
