Saucy Salmon and Shrimp in Coconut Milk with Spinach


Embark on a culinary journey that blends the lush flavors of the sea with the exotic essence of the tropics with our Saucy Salmon and Shrimp in Coconut Milk with Spinach. This dish is a harmonious fusion of the ocean’s bounty, featuring rich salmon fillets and tender shrimp, bathed in a luxurious coconut milk sauce enhanced with the earthy tones of fresh spinach. It’s a recipe that captures the spirit of a tropical getaway, perfect for those evenings when you crave something special yet comforting.

The delicate sweetness of the coconut milk complements the robust flavors of the salmon and shrimp, creating a sauce that is both velvety and vibrant. Each ingredient is chosen not only for its taste but also for its ability to marry beautifully with the others, resulting in a dish that is as pleasing to the palate as it is to the eye. Ideal for a sophisticated dinner yet simple enough for a weeknight meal, this recipe offers a delectable way to enjoy seafood that’s both healthful and indulgent.

Whether you’re looking to impress guests or simply treat yourself to a nourishing meal, this Saucy Salmon and Shrimp in Coconut Milk with Spinach promises a dining experience that’s both fulfilling and memorable. So, light some candles, set the table, and prepare to be transported to a seaside villa with every bite.


  • 2 salmon fillets (about 6 ounces each)
  • 12 large shrimp, peeled and deveined
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 teaspoon ginger, grated
  • 1 can (14 ounces) coconut milk
  • 2 cups fresh spinach leaves
  • 1 tablespoon lime juice
  • 1 teaspoon red chili flakes (optional for heat)
  • 2 tablespoons fresh cilantro, chopped (for garnish)


Step 1: Season the salmon fillets and shrimp with salt and pepper. Set aside while you prepare the sauce.

Step 2: Heat olive oil in a large skillet over medium heat. Add the minced garlic, chopped onion, and grated ginger, sautéing until the onion is translucent and the mixture is fragrant, about 3-4 minutes.

Step 3: Pour in the coconut milk and bring to a gentle simmer. Add the seasoned salmon fillets to the skillet, cover, and let them cook for about 5 minutes.

Step 4: Add the shrimp to the skillet, distributing them around the salmon. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and opaque, and the salmon flakes easily with a fork.

Step 5: Stir in the fresh spinach and let it wilt in the hot coconut milk, about 1-2 minutes. Finish the dish by stirring in the lime juice and adjusting the seasoning with additional salt, pepper, and red chili flakes if desired.

Cooking Note:

Be mindful of the cooking times for both salmon and shrimp to prevent overcooking. Salmon should be just opaque in the center, and shrimp should be pink and firm to the touch.

Serving Suggestions:

This dish is wonderfully versatile. Serve it over a bed of steamed jasmine or basmati rice to soak up the rich coconut sauce. For a low-carb option, pair it with cauliflower rice or extra steamed vegetables. Garnish with chopped cilantro before serving to enhance the fresh, tropical appeal.


  • Coconut Milk: Use full-fat coconut milk for a richer, creamier sauce. If you prefer a lighter version, light coconut milk will work but won’t be as rich.
  • Add Heat: For a spicier dish, add more red chili flakes or a few slices of fresh jalapeño.
  • Sustainability: Opt for sustainably sourced salmon and shrimp to ensure the best quality and environmental care.

Prep Time:

10 minutes

Cooking Time:

15 minutes

Total Time:

25 minutes

Nutritional Information:

  • Calories: 510 per serving
  • Protein: 35 grams
  • Sodium: 350 mg


Q1: Can I use frozen salmon and shrimp for this recipe? A1: Yes, you can use frozen salmon and shrimp. Ensure they are fully thawed and patted dry before cooking to prevent excess water from diluting the coconut milk sauce.

Q2: What can I substitute for coconut milk if I’m allergic or don’t like it? A2: If you’re looking for an alternative to coconut milk, heavy cream or a blend of cream and milk can be used to create a similarly creamy texture. For a dairy-free option, almond milk or cashew milk thickened with a little cornstarch can work well.

Q3: Is there a way to make this dish spicier? A3: To add more heat to the dish, you can increase the amount of red chili flakes or add slices of fresh chili pepper when sautéing the garlic, onion, and ginger. Another option is to stir in some hot sauce or a spoonful of chili paste into the coconut milk.

Q4: Can I add other vegetables to this dish? A4: Absolutely! This dish is quite versatile. Consider adding bell peppers for sweetness, zucchini for a mild flavor, or baby corn for a crunch. Just add these vegetables into the skillet along with the spinach to ensure they are cooked through.

Q5: How can I ensure that the seafood doesn’t overcook? A5: Seafood cooks quickly, so it’s important to keep an eye on it. Cook the salmon until it’s just opaque in the center, and remove the shrimp as soon as they turn pink and opaque. Both will continue to cook slightly in the residual heat of the sauce.

Q6: What’s the best way to store and reheat leftovers? A6: Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove over low heat to prevent the seafood from becoming tough. You may need to add a little extra coconut milk or water to thin the sauce if it has thickened in the fridge.

Q7: What other types of seafood would work well in this dish? A7: This recipe is flexible; you can use other types of fish such as tilapia or cod. Mussels or scallops would also be great additions. Adjust the cooking time accordingly to ensure that whatever seafood you choose is cooked properly without becoming tough.


Saucy Salmon and Shrimp in Coconut Milk with Spinach is more than just a meal; it’s an indulgence in a world of culinary pleasures, where each bite is a reminder of the rich and diverse flavors that seafood can offer when paired with thoughtful ingredients. This dish brings a touch of elegance and the allure of exotic cuisines right to your dining table, offering a gourmet experience that is accessible and enjoyable.

The creamy coconut milk, combined with the succulent textures of salmon and shrimp and the fresh, vibrant notes of spinach, creates a harmonious blend that appeals to both the adventurous and the comfort-seeking palate. It’s a perfect choice for those looking to elevate their mealtime into a special occasion, regardless of the day of the week.

Moreover, this recipe not only satisfies your taste buds but also serves as a healthy choice rich in proteins and beneficial fats, ensuring that you can indulge guilt-free. The easy preparation and quick cooking time make it a practical option for busy evenings, proving that luxurious and healthful eating can indeed go hand in hand.

In embracing this dish, you also embrace a lifestyle that values quality, flavor, and the joy of eating well. So gather your ingredients, and let each step of the preparation be a step towards a delightful culinary adventure. Saucy Salmon and Shrimp in Coconut Milk with Spinach is sure to become a cherished part of your recipe collection, beloved for its taste and the moments of joy it brings to the table.

Leave a Comment