Ginger-garlic shrimp with coconut milk (NYT)

Ingredients

• 2 large garlic cloves, minced or grated
• 1 teaspoon minced or grated ginger
• 1 teaspoon ground turmeric
• Kosher salt and black pepper
• 1 tablespoon olive oil
• 1 pound large shrimp, peeled and deveined, tails on or off

• 2 tablespoons vegetable oil
• 1 (14-ounce) can full-fat coconut milk
• 1 tablespoon soy sauce
• 3 packed cups baby spinach

• 1 lime, halved
• 1 fresno, jalapeño or serrano chile, thinly sliced
• 2 scallions, white and light green parts, thinly sliced
• 1/2 packed cup cilantro leaves and tender stems, roughly chopped
• Steamed rice, vermicelli noodles or naan, for serving

Instructions

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.
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.