SAUTéED SHRIMP WITH COCONUT OIL, GINGER AND CORIANDER
I like coconut oil for sautéing vegetables and aromatics, especially onions. They absorb the sweetness of the oil and pass that lovely nuance on to the whole dish. In one memorable meal, I sautéed scallions in coconut oil, which managed to perfume an entire pan of plump, juicy shrimp spiked with garlic, ginger and coriander.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, one pot, main course
Time 10m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium heat. Melt the coconut oil in the pan. Add the white scallion slices, ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add the coriander and cook 30 seconds more.
- Add the shrimp and salt. Cook, tossing occasionally, until shrimp are opaque, about 2 to 3 minutes. Stir in the green scallion pieces and cook until just wilted, 10 to 15 seconds. Season with lemon juice and black pepper. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 10 grams, Sodium 861 milligrams, Sugar 1 gram, TransFat 0 grams
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Josefina Karl
k-josefina@gmail.comI'm not a big fan of coconut, but I really enjoyed this dish. The coconut oil added a subtle sweetness that paired perfectly with the ginger and coriander.
Megan Keegan
keegan48@hotmail.comThis was a delicious and easy recipe. I used frozen shrimp and it still turned out great. I will definitely be making this again.
Hamrah I
h_i@yahoo.comI made this dish for a party and it was a huge success. Everyone loved the shrimp and the sauce. I will definitely be making this again.
PAKISTAN BEAUTIFUL
b-pakistan@hotmail.comThis was a great recipe! The shrimp were cooked perfectly and the sauce was delicious. I served it with rice and it was a hit with the whole family.
Bikram Bhetwal
bhetwal.bikram@hotmail.frThis dish was a bit too spicy for my taste, but I still enjoyed it. I would recommend using less ginger next time.
Rajib Sarkar
s.rajib@gmail.comI'm not a big fan of coconut, but I really enjoyed this dish. The coconut oil added a subtle sweetness that paired perfectly with the ginger and coriander.
Ariel Morris
m.a79@yahoo.comThis was a delicious and easy recipe. I used frozen shrimp and it still turned out great. I will definitely be making this again.
Real Mike
r@hotmail.comI made this dish for a party and it was a huge success. Everyone loved the shrimp and the sauce. I will definitely be making this again.
Ben Davie
d-b37@yahoo.comThis recipe is a keeper! The shrimp were cooked perfectly and the sauce was amazing. I served it over rice and it was a hit with the whole family.
John mbantanyie Agbor
j@gmail.comI love the combination of flavors in this dish. The coconut oil, ginger, and coriander all work together to create a really unique and delicious flavor. I'll definitely be making this again.
haseeb Memon
m_h77@hotmail.comThis was a quick and easy weeknight meal. The shrimp cooked up in just a few minutes and the sauce was flavorful and delicious. I served it with steamed broccoli and it was a perfect meal.
Jordan Rook
r.j82@yahoo.comI'm not usually a fan of shrimp, but this recipe changed my mind. The coconut oil and ginger gave the shrimp a really nice flavor. I'll definitely be making this again.
Pratik Singh
p-singh14@gmail.comThis shrimp dish was a hit! The coconut oil added a subtle sweetness that paired perfectly with the ginger and coriander. I served it over jasmine rice and it was a delicious and easy meal.