Keto Laing with Shrimp

Ingredients

• 1 lb Shrimp
• 2 cans Coconut milk
• 4 cups Spinach
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 3 small Chili peppers
• 2 tbsp Fish sauce

Instructions

1. 1Prepare your ingredients: Peel and devein the 1 lb Shrimp. Peel and thinly slice the 1 medium Onion. Peel and mince the 4 cloves Garlic. Peel and mince the 1 inch Ginger. Finely chop the 3 small Chili peppers. Wash and roughly chop the 4 cups Spinach.
2. 2In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of neutral oil (like avocado or canola, not listed but assumed for sautéing) over medium heat (350°F / 175°C). Add the sliced 1 medium Onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent.
3. 3Add the minced 4 cloves Garlic and minced 1 inch Ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
4. 4Add the 1 lb Shrimp to the pot. Cook, stirring occasionally, for 2-3 minutes until the shrimp turn pink and opaque. Do not overcook at this stage.
5. 5Pour in the 2 cans (about 27 oz total) Coconut milk and add the 2 tbsp Fish sauce. Stir everything together and bring the mixture to a gentle simmer over medium heat (350°F / 175°C).
6. 6Add the chopped 4 cups Spinach and the chopped 3 small Chili peppers to the pot. Stir them into the simmering liquid. Cook for 5-8 minutes, stirring occasionally, until the spinach has wilted completely and the chili peppers have softened.
7. 7Reduce the heat to low (250°F / 120°C) and let the Keto Laing with Shrimp simmer gently for another 15 minutes. This allows the flavors to meld and the sauce to thicken slightly. The sauce should be creamy and the shrimp should be cooked through. The internal temperature of the shrimp should reach 145°F (63°C).

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