Cinnamon Coconut Shrimp Stir-Fry

Cinnamon Coconut Shrimp Stir-Fry

SheKnows
  • Prep: 15 min
  • Cook Time: 5 min
  • Total: 20 min
  • Serving: 4
This earthy seafood dish becomes a fabulous first course as is or an elegant entrée when paired with steamed basmati rice.

Ingredients

  • Spice Rub:
  • 1 teaspoon ground cinnamon
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano, crushed
  • 1 tablespoon finely chopped fresh parsley
  • ½ teaspoon ground cumin
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • Pinch cayenne
  • 1 ½ pound uncooked large shrimp, peeled, deveined*
  • 1 teaspoon peanut oil
  • 1 cup coconut milk, stirred
  • 1 (10 ounce) can of sliced water chestnuts, drained
  • 8 cups baby spinach leaves, washed, patted dry
  • 3 to 4 scallions, green and white parts chopped fine (about ½ cup)

Directions

  1. In a large bowl, combine the ingredients for the spice rub.
  2. Add shrimp into large bowl with spice rub.
  3. Toss until shrimp is well coated.
  4. Cover and refrigerate for 30 minutes.
  5. Heat oil in wok over medium-high heat.
  6. Add shrimp and stir-fry until shrimp turn pink, about 3 minutes.
  7. Stir in water chestnuts and coconut milk and cook for 1 minute.
  8. Add spinach and stir until wilted, about 1 minute. Remove from heat and serve immediately, spooning extra sauce over shrimp once plated.
  9. Garnish with scallions.

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