Ingredients:

  • 1.5 lbs jumbo shrimp, peeled and deveined
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 1 tbsp coconut oil
  • 13.5 oz full-fat coconut milk
  • 6 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups baby spinach
  • 1 tbsp fresh lime juice
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. Pat the shrimp bone-dry with paper towels and season with smoked paprika, salt, and white pepper.
  2. Heat coconut oil in a large heavy-bottomed skillet over medium-high heat. Sear shrimp in a single layer for 2 minutes per side until edges are golden and exterior is opaque. Remove shrimp from the pan and set aside.
  3. In the same pan, sauté the minced garlic and grated ginger for 1 minute until fragrant but not browned.
  4. Pour in the full-fat coconut milk. Bring to a light simmer for 3-4 minutes, allowing the sauce to reduce slightly and thicken naturally.
  5. Return the shrimp to the skillet. Add the baby spinach and lime juice. Stir for 1 minute until the spinach is just wilted and the shrimp are heated through by the residual heat.
  6. Garnish with fresh cilantro and serve immediately.