Saucy Salmon and Shrimp in Coconut Milk With Spinach
Indulge in the creamy, tropical flavors of this exquisite dish, where tender salmon and succulent shrimp are bathed in a luscious coconut milk sauce with vibrant spinach. Perfect for a delightful dinner over rice or noodles!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1/2 tablespoon ginger, minced
- 1 chili pepper, sliced (optional)
- 2 tablespoons olive oil
- 14 oz salmon fillets, cut into bites
- 10.5 oz shrimp, peeled and deveined
- 3/4 cup coconut milk
- 7 oz fresh spinach
- 1 onion, diced (about 3.5 oz)
- 2 cloves garlic, minced
- 2 teaspoons fish sauce
- 1 tablespoon turmeric powder
- 1 tablespoon paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Sauté the diced onion, minced garlic, minced ginger, and sliced chili pepper until softened.
- Stir in the turmeric powder, paprika, and a pinch of salt. Cook for about 1 minute to let the spices bloom.
- Pour in the coconut milk and fish sauce, stirring well. Bring the mixture to a simmer.
- Add the salmon chunks and shrimp to the sauce. Cook for 3-4 minutes, or until the seafood is just cooked through.
- Stir in the fresh spinach and cook until wilted, about 2 minutes.
- Garnish with chopped fresh cilantro before serving.
Nutrition
- Calories: 340
- Sugar: 2g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg