Coconut-Poached Shrimp with Purple Sweet Potatoes, Spinach and Leeks

Coconut-Poached Shrimp

A gentle coconut-milk poach keeps the shrimp plump and produces a light sauce to spoon over the potatoes.

Ingredients

• 1 1/2 lb large raw shrimp, peeled and deveined
• 1 13.5-ounce can unsweetened full-fat coconut milk
• 1 tbsp fresh ginger, finely grated
• 1 clove garlic, finely grated
• 1/2 tsp fine sea salt, plus more to taste
• 1 tbsp fresh lime juice
• 3 scallions, thinly sliced, for finishing

Instructions

1. Pat the shrimp dry. Combine the coconut milk, ginger, garlic, and salt in a wide saucepan. Bring just to a simmer over medium-low heat and cook gently for 3 minutes.
2. Add the shrimp and maintain a bare simmer, turning them as needed, for 3–5 minutes depending on size. Remove from the heat as soon as the shrimp are opaque throughout and reach 145°F at the thickest part; avoid a rolling boil.
3. Stir in the lime juice and taste for salt. Reserve the scallions for plating and serve the shrimp promptly with their coconut sauce.

Notes

• If the coconut milk is very thick, add water 1 tablespoon at a time until it lightly coats a spoon.

Steamed Purple Sweet Potatoes

Steaming preserves the potatoes' vivid color and dense, creamy texture without diluting their flavor. Rough-edged chunks catch the coconut sauce.

Ingredients

• 1 1/2 lb purple-fleshed sweet potatoes
• 1/4 tsp fine sea salt, plus more to taste

Instructions

1. Peel the sweet potatoes and cut into roughly 1 1/2-inch chunks.
2. Set a steamer basket over simmering water, keeping the water below the basket. Add the potatoes, cover, and steam for 20–30 minutes, checking the water level occasionally.
3. Test the largest chunk with a thin knife; it should slide through without a firm or chalky center. Sprinkle with salt and keep covered off the heat until serving.

Notes

• Purple sweet potato varieties vary in density; use tenderness rather than the clock to judge doneness.

Coconut-Braised Spinach and Leeks

Slowly softened leeks sweeten the coconut broth, while spinach added at the end stays tender without becoming dull or overcooked.

Ingredients

• 2 large leeks, white and pale green parts only
• 1 tbsp coconut oil
• 2 cloves garlic, thinly sliced
• 1 13.5-ounce can unsweetened full-fat coconut milk
• 1/4 cup water, plus more as needed
• 10 oz baby spinach
• 1/2 tsp fine sea salt, plus more to taste
• 2 tsp fresh lime juice

Instructions

1. Halve the leeks lengthwise, rinse thoroughly between the layers, and slice crosswise into 1/4-inch half-moons.
2. Melt the coconut oil in a wide, deep skillet over medium-low heat. Add the leeks and salt and cook for 6–8 minutes, stirring, until softened without browning. Add the garlic and cook for 1 minute.
3. Add the coconut milk and water. Simmer gently, partially covered, for 8–10 minutes, until the leeks are silky and fully tender.
4. Fold in the spinach in batches and cook uncovered for 2–3 minutes, just until wilted. Stir in the lime juice and adjust the salt. Add a splash of water if needed for a loose, spoonable consistency.

Notes

• Keep the braise gently bubbling rather than boiling hard, and add the spinach shortly before serving.

Overall Timing / Workflow

The potatoes and leeks cook in parallel; the quick shrimp poach happens last so the seafood stays tender.

Instructions

1. 0:00 — Put the steamer water on to heat. Peel and cut the potatoes, then begin steaming.
2. 0:10 — Wash and slice the leeks. Start softening them while preparing the remaining aromatics and shrimp.
3. 0:20 — Add coconut milk to the leeks and let them braise. Check the potatoes for tenderness and keep them covered once done.
4. 0:30 — Start the coconut poaching liquid for the shrimp. Wilt the spinach into the tender leeks.
5. 0:35 — Poach the shrimp, finish both coconut sauces with lime, and assemble the bowls immediately.

Notes

• Allow extra time for especially dense purple sweet potatoes; do not start the shrimp until the potatoes are tender.

Plating

Shallow bowls contain the coconut broth while keeping the purple potatoes and pink shrimp visible above the greens.

Instructions

1. Divide the coconut-braised spinach and leeks among four warm shallow bowls.
2. Arrange the purple sweet potatoes over one side and nestle the shrimp alongside them.
3. Spoon the shrimp's coconut sauce around and lightly over the potatoes. Scatter the sliced scallions generously over the top.

Leftover Path

Keeping the shrimp separate lets the potatoes and greens heat thoroughly without overcooking the seafood.

Instructions

1. Refrigerate leftovers within 2 hours in airtight containers, keeping the shrimp separate from the potatoes and greens when practical. Use within 3 days.
2. Reheat the potatoes and greens gently in a covered saucepan with a splash of water, then add the shrimp for the final minute or two. Heat leftovers to 165°F and avoid prolonged simmering.
3. Finish with fresh lime and scallions if available. Expect the potatoes to tint the coconut sauce purple as they sit.