There’s something truly special about the combination of rich, creamy coconut milk and fresh seafood that always transports me back to my favorite coastal trips. One summer, my family and I rented a small beach house in the Outer Banks, North Carolina. Every evening, we would visit the local fish market, bringing home the freshest catches to experiment with in the kitchen. This recipe for Saucy Salmon and Shrimp in Coconut Milk with Spinach is inspired by those cherished moments, filled with laughter, the scent of the ocean, and the joy of cooking together.
This dish combines succulent salmon and shrimp with a creamy coconut milk base, spiced up with red pepper flakes and smoked paprika. The addition of mascarpone and parmesan creates an indulgent, velvety texture, while lemon juice and zest add a refreshing brightness. The spinach not only adds a pop of color but also melds beautifully with the rich sauce, making this meal both delicious and nutritious.
One of my favorite variations of this recipe is to use a mix of fresh and frozen spinach. The frozen spinach breaks down into the sauce more easily, while the fresh leaves retain a slight crispness, adding a wonderful texture contrast. For an extra layer of flavor, you could also experiment with adding a splash of white wine before incorporating the mascarpone, allowing it to reduce slightly and infuse the sauce with a subtle, aromatic complexity.
No matter how you choose to prepare it, this dish is sure to become a family favorite. Serve it with a side of fluffy jasmine rice or crusty bread to soak up all the creamy goodness. Happy cooking!
Making Saucy Salmon and Shrimp in Coconut Milk With Spinach
Click here to get printable version
Ingredients
- juice and zest from one lemon
- 1 pound shrimp, peeled as desired
- 1/2 cup parmesan cheese, grated
- 1 can coconut milk, full-fat
- 2-3 teaspoons smoked paprika
- 1-2 teaspoons red pepper flakes
- 1 bag frozen spinach or fresh spinach
- 1 tablespoon fresh chives, chopped, plus extra for serving
- 4 ounces mascarpone cheese
- 1 shallot, sliced
- 4-5 garlic cloves, chopped or sliced
- salt and pepper
- fresh basil for garnish
- 1 large salmon fillet or 2-3 smaller fillets
Directions
- Preheat your oven to 375 degrees F.
- Pat the salmon dry and season with salt, pepper, and smoked paprika. Repeat the seasoning process for the shrimp.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Place the salmon in the skillet skin side down. Sear for 2-3 minutes, flip gently, and cook for another 2-3 minutes. Remove the salmon and set aside.
- In the same skillet, cook the shrimp until pink and slightly seared, approximately 1 1/2 minutes per side. Remove and set aside.
- Add more olive oil to the skillet if needed. Add shallots, chives, garlic, and red pepper flakes, cooking for 2 minutes until fragrant.
- Lower the heat to medium-low and stir in the mascarpone. Add the thick part of the coconut milk first, then 1-2 tablespoons of coconut water to achieve desired creaminess. Season with salt and black pepper. Let it simmer, stirring constantly until smooth and creamy.
- Mix in the parmesan cheese, lemon juice, and lemon zest. Add the spinach, cooking until wilted, about 3-5 minutes.
- Remove the skillet from heat, nestle the salmon and shrimp back into the sauce. Transfer the skillet to the oven and bake for 8-10 minutes until the salmon is fully cooked.
- Serve the salmon and shrimp on plates, drizzling the sauce over them. Garnish with fresh basil and additional black pepper.
FAQs:
Can I use light coconut milk instead of full-fat coconut milk?
Yes, you can use light coconut milk, but it will result in a thinner sauce with less richness. If you prefer a creamier texture, full-fat coconut milk is recommended.
Is it possible to substitute mascarpone with another type of cheese?
Yes, you can substitute mascarpone with cream cheese or ricotta. Both will provide a similar creamy texture, although the flavor might be slightly different.
What can I use instead of smoked paprika?
If you don’t have smoked paprika, you can use regular paprika or a mix of paprika and a small amount of cumin to achieve a slightly smoky flavor.
Can I make this recipe with other types of fish?
Absolutely! This recipe works well with other firm fish such as cod, halibut, or mahi-mahi. Just ensure the cooking times are adjusted accordingly for the thickness of the fish.
What is the best way to reheat leftovers?
To reheat leftovers, place the salmon and shrimp in a skillet over low heat and add a splash of coconut milk or water to maintain moisture. Heat gently until warmed through to avoid overcooking the seafood.
Can fresh spinach be used instead of frozen spinach?
Yes, fresh spinach can be used in place of frozen spinach. Simply add it to the skillet and cook until wilted, which should take about 3-5 minutes.
Saucy Salmon and Shrimp in Coconut Milk With Spinach
Ingredients
- 1-2 tsp red pepper flakes
- juice + zest from 1 lemon
- 1 lb shrimp peeled as you like
- 4 oz mascarpone
- S+P
- 1 bag frozen spinach or fresh spinach
- 2-3 tsp smoked paprika
- 1 shallot sliced
- 4-5 garlic cloves sliced, diced, etc.
- 1 tbsp chopped fresh chives plus more for serving
- 1 can full-fat coconut milk
- 1/2 cup grated parmesan cheese
- fresh basil for serving
- salmon fillets 1 big or 2-3 smaller ones
Instructions
- Set your oven to 375 degrees F to preheat.
- Dry the salmon and season it with salt, pepper, and smoked paprika. Do the same for the shrimp.
- In a large oven-safe skillet, heat some olive oil over medium-high heat. Once the oil shimmers, place the salmon in the skillet skin side down. Cook for 2-3 minutes to sear the skin, then gently flip and cook for another 2-3 minutes. Remove the salmon from the skillet. Now, cook the shrimp in the same skillet until they turn pink and are slightly seared, about 1 1/2 minutes per side.
- Using the same skillet, add more olive oil if necessary. Toss in the shallots, chives, garlic, and red pepper flakes. Cook for about 2 minutes until the garlic is fragrant. Reduce the heat to medium-low and stir in the mascarpone. Add the thick part of the coconut milk first, followed by 1-2 tablespoons of the coconut water to reach your desired creaminess. Season the sauce with salt and a generous amount of black pepper. Let it simmer on medium heat, stirring constantly until the mixture is smooth and creamy.
- Add the parmesan cheese, lemon juice, and lemon zest to the sauce. Stir in the spinach and cook until it wilts, which should take about 3-5 minutes. Take the skillet off the heat and nestle the salmon and shrimp back into the sauce. Place the skillet in the oven and bake for 8-10 minutes, or until the salmon is fully cooked.
- To serve, arrange the salmon and shrimp on plates and drizzle the sauce over them. Garnish with fresh basil and additional black pepper.
