This is quick, easy, and delicious. It comes together in minutes and is good enough for company. This recipe serves three (or two with no side dish) but it would be simple to multiply. Leftovers warm up quickly for a good meal on the fly.
The spice mixture is flavorful but not hot. For those of you that are sensitive to heat, no worries here.
I’m new to coconut yogurt–it is dairy free made from coconut milk, and is not coconut flavored dairy–so I show you a photo of that below. There are many other brands available. I’m not a big fan of main event coconut (yuck to coconut cakes and cookies) but the coconut flavor in this dish is pleasantly supportive of the spices which make this dish wonderful.
I served this main dish with a perfectly ripe mango…
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon caraway seeds
1/4 teaspoon red pepper flakes
good pinch of sea salt
1 lb raw shrimp, peeled, deveined, tails removed
5 ounces baby spinach
handful of fresh cilantro, stems removed
1/2 cup coconut yogurt
zest and juice of one small lemon or half a large one
freshly ground pepper
Put the first five ingredients in a mortar and pestle (or hand-held blender) and grind into a fine powder. Toss it in the shrimp and mix to distribute it evenly.
In a medium saucepan over high heat, warm two tablespoons of coconut oil. Add the shrimp, stirring for 3-4 minutes, until the shrimp are tightly curled and opaque. Remove the shrimp from the pan and set aside. Drain them so your sauce won’t be as watery as mine is in the photo above.
Return the pan to medium heat and add 1 tablespoon of coconut oil. Sauté the spinach a couple of minutes until wilted, and add in the cilantro.
Lower the heat again and return the shrimp to the pan. Add the coconut yogurt, lemon zest and juice, and season to taste with salt and pepper. Simmer a couple minutes until all is well incorporated.
Serve immediately. Yum!