Ginger-Garlic Shrimp with Coconut Milk

cooking.nytimes.com

I like to cook healthy food from around the world which is Weight Watchers friendly, but I do like to treat myself and my family to some indulgences now and again. I cook with traditional methods as well as an Instant Pot.

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

½ packed cup cilantro leaves and tender stems, roughly chopped

Steamed rice, vermicelli noodles or naan, for serving

Directions at cooking.nytimes.com

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