Best 4 Sauteed Shrimp With Coconut Oil Recipes
Embark on a culinary journey to create a delectable sautéed shrimp dish infused with the goodness of coconut oil. This recipe is a symphony of flavors and textures, where plump and juicy shrimp are seared to perfection, enveloped in a fragrant sauce that tantalizes your taste buds. The subtle sweetness of coconut oil lends a tropical flair to the dish, while a medley of aromatic spices, herbs, and vegetables adds depth and complexity to every bite. Accompanying this main course are two equally enticing recipes: a zesty coconut shrimp salad, where succulent shrimp are tossed in a tangy and refreshing dressing, and a flavorful coconut shrimp curry, where tender shrimp are simmered in a creamy and aromatic coconut-based sauce. Get ready to delight your palate with this trio of shrimp dishes, each offering its own unique culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
SAUTEED SHRIMP WITH COCONUT OIL, GINGER AND CORIANDER
This dish is lighter and more subtle than your average coconut shrimp. Adapted from Melissa Clark, NY Times.
Provided by threeovens
Categories Very Low Carbs
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Heat coconut oil in a large skillet over medium heat; add white onion slices (reserve green portions), ginger, and garlic and cook, while stirring, until fragrant, about 30 seconds.
- Add coriander and cook an additional 30 seconds.
- Toss in the shrimp and salt, and cook, continuing to toss, until shrimp are opaque, 2 to 3 minutes.
- Stir in the onion pieces and cook until wilted, 10 to 15 seconds; season with lemon juice and pepper.
- Serve with lemon wedges.
Nutrition Facts : Calories 332.6, Fat 19.5, SaturatedFat 15, Cholesterol 286.5, Sodium 1876.7, Carbohydrate 7.7, Fiber 1.6, Sugar 1.2, Protein 32.1
SAUTEED SHRIMP WITH COCONUT OIL RECIPE - (3.9/5)
Provided by snavela1
Number Of Ingredients 10
Steps:
- Heat coconut oil in a large skillet over medium heat; add sliced white green onion, ginger, and garlic and cook, while stirring until fragrant, about 30 seconds. Add cilantro and cook an additional 30 seconds. Toss in the shrimp and salt, and cook, continuing to toss, until shrimp are opaque, 2 to 3 minutes. Stir in the green onion pieces and cook until wilted, 10 to 15 seconds; season with lemon juice and pepper. Serve with lemon wedges.
CLASSIC SHRIMP SCAMPI
Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires.
Provided by Melissa Clark
Categories weekday, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
- Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 5 grams, Sodium 1129 milligrams, Sugar 1 gram, TransFat 0 grams
SAUTEED SHRIMP
Steps:
- Squeeze lemon over shrimp and set aside.
- Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
- Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 2.6 g, Cholesterol 172.7 mg, Fat 2.2 g, Fiber 0.8 g, Protein 18.8 g, SaturatedFat 0.4 g, Sodium 225.9 mg, Sugar 0.6 g
Tips:
- Use fresh shrimp. Fresh shrimp have a sweeter, more delicate flavor than frozen shrimp. If you're using frozen shrimp, thaw them completely before cooking.
- Use a large skillet. This will help to prevent the shrimp from overcrowding and sticking to the pan.
- Use high heat. Shrimp cook quickly, so it's important to use high heat to prevent them from overcooking.
- Don't overcook the shrimp. Overcooked shrimp are tough and rubbery. Cook them just until they turn pink and opaque.
- Add vegetables at the end. Vegetables take longer to cook than shrimp, so add them to the skillet towards the end of the cooking time.
- Season the shrimp with your favorite seasonings. Some popular options include garlic, lemon, pepper, and paprika.
- Serve the shrimp immediately. Shrimp are best served hot, right out of the skillet.
Conclusion:
Sautéed shrimp with coconut oil is a quick, easy, and delicious meal that's perfect for a weeknight dinner. The shrimp are cooked in a flavorful sauce made with coconut oil, garlic, ginger, and lemon. The dish is served over rice or noodles, and can be garnished with fresh herbs like cilantro or basil. This recipe is a great way to enjoy the many health benefits of coconut oil, including its anti-inflammatory and antimicrobial properties.
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