Coconut spinach shrimp (Bahamian style)
This recipe begins with a bright, zesty marinade that infuses the shrimp with layers of flavor before they are quickly sautéed. The spinach is then wilted in the remaining marinade, absorbing all the goodness, creating a dish that is both nourishing and deeply satisfying. It’s a soulful, one-pan meal that brings a taste of island sunshine to your kitchen table.
Ingredients
Instructions
Marinate the shrimp: In a medium bowl, combine the fresh lemon juice, minced garlic, cumin, and grated ginger. Add the peeled and deveined shrimp to the bowl and toss well to ensure each shrimp is coated in the marinade. Cover the bowl and refrigerate for at least one hour to allow the to penetrate the shrimp.
Sauté the shrimp: Once marinated, reserve the marinade left in the bowl. Heat the butter in a large skillet or Dutch oven over medium-high heat. Add the shrimp to the hot skillet in a single layer (you may need to do this in batches). Sauté for 1-2 minutes per side, just until the shrimp turn pink and opaque. Be careful not to overcook them. Remove the cooked shrimp from the skillet and set them aside on a plate.
Build the sauce: Reduce the heat to medium. Add the finely chopped onion to the same skillet, along with the reserved marinade. Sauté for 4-6 minutes, until the onion softens and becomes translucent.
Wilt the spinach: Add the chopped spinach to the skillet in large handfuls. It will look like a lot, but it will wilt down significantly. Cover the skillet and cook for about 2-3 minutes, stirring occasionally, until all the spinach has wilted.
Finish the sauce and combine: Stir in the creamed coconut until it melts and creates a creamy sauce that coats the spinach. Season with a dash of cayenne pepper and nutmeg, then taste and adjust with salt and black pepper as needed. Return the cooked shrimp to the skillet and gently stir everything together to warm the shrimp through.
Serve: Serve the Shrimp and Spinach Potlicker immediately. It is traditionally served over fluffy white rice or alongside a Caribbean staple like Johnny cakes to soak up every last drop of the delicious sauce.
Notes
The acid in the lemon juice will start to "cook" the shrimp (like in ceviche) if left for too long. One hour is the perfect amount of time for flavor without compromising texture.
The preparation and cooking times don't include the marinating.
If you can't find creamed, use 1/4 cup of thick, full-fat canned coconut milk as a substitute.
Variations
While spinach is classic, this recipe also works wonderfully with other leafy greens like kale or Swiss chard. You may need to increase the cooking time for heartier greens.
Source
The dish is also know as shrimp and spinach potlikker. The name "potlikker" affectionately refers to the rich, flavorful broth left in the pot after cooking greens—a treasure in itself that's too good to waste. Here, that delicious liquid is enhanced with fragrant garlic, zesty ginger, and the secret ingredient: creamed coconut, which adds a luxurious, silky body and a subtle tropical sweetness.
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