Best 3 SautÉed Shrimp With Coconut Oil Ginger And Coriander Recipes

Indulge in a culinary journey to Southeast Asia with this tantalizing recipe for sautéed shrimp with coconut oil, ginger, and coriander. This delectable dish combines the vibrant flavors of fresh shrimp, aromatic ginger, and earthy coriander, all bathed in the richness of coconut oil. The result is a symphony of tastes and textures that will transport your palate to a tropical paradise. Accompany this main course with a side of fluffy jasmine rice to soak up the flavorful sauce. Additionally, explore variations of this recipe, including a spicy version with chili peppers, a vegetarian alternative with tofu, and a refreshing coconut shrimp salad, each offering a unique twist on this classic dish. Embark on this culinary adventure and create a memorable meal that will leave you craving more.

Here are our top 3 tried and tested recipes!

SAUTEED SHRIMP WITH COCONUT OIL, GINGER AND CORIANDER

Sauteed Shrimp With Coconut Oil, Ginger and Coriander image

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

Ingredients

2 1/2 tablespoons coconut oil
6 green onions, white parts thinly sliced green parts sliced and reserved
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
1/2 teaspoon ground coriander
1 lb large shrimp, shelled
1/2 teaspoon kosher salt
1 teaspoon fresh lemon juice
1/2 teaspoon fresh ground black pepper
lemon wedge, for serving

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

CORIANDER SHRIMP IN COCONUT MILK

Coriander Shrimp In Coconut Milk image

Provided by Molly O'Neill

Categories dinner, main course

Time 15m

Yield Four servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 cloves garlic, peeled and minced
2 medium jalapeno peppers, seeded and minced
1 cup white wine
1 1/2 cups unsweetened coconut milk
1 tablespoon finely minced fresh ginger
2 teaspoons kosher salt
Freshly ground pepper to taste
1 pound large shrimp, peeled and deveined
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup chopped fresh coriander

Steps:

Heat a large skillet over medium heat. Add the olive oil, garlic and jalapenos and saute for 15 seconds. Add the wine, raise the heat slightly and simmer for 5 minutes.
Stir in the coconut milk, ginger, salt and pepper. Simmer slowly for 2 minutes. Lower the heat so the liquid is just below a simmer. Add the shrimp and cook until just cooked through, about 5 minutes.
Stir in the lemon zest, lemon juice and coriander. Serve immediately over cooked Basmati rice.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 23 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 17 grams, Sodium 657 milligrams, Sugar 1 gram, TransFat 0 grams

SAUTEED SHRIMP WITH COCONUT OIL RECIPE - (3.9/5)

Sauteed Shrimp With Coconut Oil Recipe - (3.9/5) image

Provided by snavela1

Number Of Ingredients 10

Ingredients

2 1/2 tablespoons coconut oil
6 green onions , white parts thinly sliced and green parts sliced and reserved
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
1/2 teaspoon ground cilantro
1 pound large shrimp, shelled
1/2 teaspoon kosher salt
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon fresh ground black pepper
Lemon wedges, for serving

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.

Tips:

For the best flavor, use fresh, peeled and deveined shrimp.
If you don't have coconut oil, you can substitute olive oil or avocado oil.
Adjust the amount of ginger and coriander to your taste. If you like a spicy dish, add more ginger. If you prefer a milder flavor, use less.
Be careful not to overcook the shrimp. They should be cooked through, but still slightly pink in the center.
Serve the shrimp immediately with rice, noodles, or vegetables.

Conclusion:

This sautéed shrimp recipe is a quick and easy weeknight meal that is packed with flavor. The coconut oil, ginger, and coriander create a delicious marinade that infuses the shrimp with flavor. This dish is sure to please everyone at the table.