Ginger-Turmeric Shrimp

Plump shrimp simmered in fragrant ginger and turmeric infused coconut milk with wilted tender baby spinach.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Easy
• Cost: $5.06/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Pescatarian
• Low-FODMAP
• Low-Residue
• Low-Carb
• High-Protein
• Low-Sugar
• Egg-Free
• Low-Calorie

Tags

• one-pot
• sauté
• quick
• rich

Ingredients

• 1.5 pound shrimp (raw, peeled and deveined)
• 1 can canned coconut milk (full fat)
• 5 ounce baby spinach (fresh)
• 1 tablespoon coconut oil
• 1 tablespoon fresh ginger (finely grated)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt

Instructions

1. Melt coconut oil in a large skillet over medium heat. Add grated ginger, ground turmeric, ground cumin, and salt. Sauté for 1 minute until fragrant.
2. Pour in the canned coconut milk and bring to a gentle simmer for 3 minutes, stirring to blend the spices.
3. Add the peeled shrimp and cook for 3 to 4 minutes until they turn pink and opaque throughout.
4. Add the baby spinach and stir gently for 1 to 2 minutes until completely wilted into the warm sauce, then remove from heat and serve.

Notes

Ginger provides authentic Indian depth without the high FODMAP content of alliums.

Nutrition (per serving)

• Calories: 391
• Protein: 37 g
• Carbohydrates: 9.8 g
• Fat: 24.1 g
• Fiber: 4 g
• Sodium: 932 mg
• Saturated Fat: 19.8 g
• Sugar: 1.6 g
• Cholesterol: 240 mg