By Saucy Salmon and Shrimp in Coconut Milk with Spinach is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Saucy Salmon and Shrimp in Coconut Milk with Spinach captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Saucy Salmon and Shrimp in Coconut Milk with Spinach becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Seafood:
2 salmon fillets (about 6 oz each)
12-16 large shrimp, peeled and deveined
Salt and pepper to taste
1 tablespoon olive oil (for cooking)
For the Coconut Sauce:
1 can (14 oz) full-fat coconut milk
1 tablespoon olive oil or butter
1 small onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce or fish sauce
1 tablespoon lime juice (freshly squeezed)
1/2 teaspoon ground turmeric (optional, for color and flavor)
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for spice)
1/4 cup fresh cilantro, chopped (for garnish)
For the Vegetables:
4 cups fresh spinach, washed and roughly chopped
1/2 cup diced tomatoes (fresh or canned)
PREPARATION STEPS
1. Prepare the Seafood:
Season the salmon fillets and shrimp with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the salmon fillets skin-side down (if skin-on) and cook for about 4-5 minutes per side, until golden brown and cooked through. Remove the salmon from the skillet and set aside.
In the same skillet, add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through. Remove the shrimp and set aside with the salmon.
2. Make the Coconut Sauce:
In the same skillet, add 1 tablespoon of olive oil (or butter) and sauté the chopped onion over medium heat until softened, about 3-4 minutes.
Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Stir in the coconut milk, soy sauce (or fish sauce), lime juice, turmeric, cumin, paprika, and cayenne pepper (if using). Bring the mixture to a gentle simmer.
Let the sauce cook for about 5-7 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
3. Add the Spinach and Tomatoes:
Stir in the spinach and diced tomatoes. Cook for 2-3 minutes until the spinach wilts and the tomatoes soften.
Taste the sauce and adjust seasoning with salt, pepper, or extra lime juice as needed.
4. Combine the Seafood:
Return the cooked salmon and shrimp to the skillet. Gently spoon the coconut sauce over the seafood, allowing it to reheat and soak up the flavors.
Cook for another 2-3 minutes to ensure everything is heated through.
5. Serve:
Plate the saucy salmon and shrimp over steamed rice, quinoa, or a bed of greens for a complete meal.
Garnish with fresh cilantro and extra lime wedges on the side.
Tips:
Salmon cooking tip: For perfectly cooked salmon, ensure the fillets are not overcooked. Salmon should still be slightly translucent in the center when finished cooking.
Coconut milk: Use full-fat coconut milk for the creamiest sauce, but light coconut milk can also work if you’re looking to cut down on richness.
Spinach: If you prefer, you can swap spinach for kale or another leafy green, but spinach gives a nice tender texture to the dish.
Enjoy!
This Saucy Salmon and Shrimp in Coconut Milk with Spinach is a rich, comforting dish that’s perfect for a weeknight dinner or a special occasion. The creamy coconut sauce pairs beautifully with the seafood, while the spinach adds a healthy and flavorful touch.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
