In a cast iron skillet drizzle a little oil and bring up to heat over medium. Add in the sliced shallot and sauté for 3-4 minutes until it begins to soften. Next add in the garlic. Cook for a few minutes or until golden brown. Do not let it burn.
Next, add in the diced tomatoes, coconut milk, chili flakes and a sprinkling of salt and pepper. Stir and reduce to a simmer. Simmer the mixture for 5-7 minutes to let the flavors meld and the sauce to thicken slightly.
Add in the shrimp and cook until it turns pink and firms up, about 3-5 minutes. Lastly, remove from heat and stir in the spinach. The heat from the sauce will wilt the spinach. Taste for seasoning, adding more salt or pepper if needed.
Serve immediately with pasta, rice or your favorite grain.
Recipe Courtesy of Megan Mitchell