Best 6 Sautéed Shrimp With Coconut Oil Ginger And Coriander Recipes
**Savory and Aromatic: Embark on a Culinary Journey with Coconut Oil-Sautéed Shrimp Infused with Ginger and Coriander**
Indulge in a culinary delight that tantalizes your taste buds with its harmonious blend of flavors. Our sautéed shrimp recipe features succulent shrimp enveloped in a symphony of aromatic ingredients, where the warmth of ginger, the freshness of coriander, and the nutty sweetness of coconut oil unite to create a symphony of flavors. Prepare to be captivated by the delicate balance of sweet, savory, and tangy notes that dance across your palate, leaving you craving more. This delectable dish is not just a feast for the taste buds but also a visual masterpiece, with vibrant colors and textures that add to its allure. So, gather your ingredients, fire up your stove, and embark on a culinary adventure that will leave you and your loved ones utterly satisfied.
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
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
SAUTÉED SHRIMP WITH COCONUT OIL, GINGER AND CORIANDER
Steps:
- 1. 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. 2. 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.
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.
SAUTéED SHRIMP
Crushed red-pepper flakes, a few cloves of garlic, parsley, and oregano add plenty of flavor to these sautèed shrimp. Serve alone or with our Spaghetti with Radicchio and Ricotta.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley, oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.
- Raise heat to medium-high, and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot, with lemon wedges on the side.
CORIANDER SHRIMP IN COCONUT MILK
Provided by Molly O'Neill
Categories dinner, main course
Time 15m
Yield Four servings
Number Of Ingredients 12
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
Tips:
- To save time, use frozen shrimp that has been thawed. - If you don't have coconut oil, you can substitute olive oil or avocado oil. - To make the dish more flavorful, use fresh ginger and coriander. - If you don't have a wok, you can use a large skillet. - Be careful not to overcook the shrimp. They should be cooked through but still tender. - Serve the shrimp immediately over rice or noodles. ###Conclusion:
Sautéed shrimp with coconut oil, ginger, and coriander is a quick and easy weeknight meal that is also healthy and delicious. The shrimp are cooked in a flavorful sauce made with coconut oil, ginger, coriander, and garlic. The dish is then served over rice or noodles. This recipe is a great way to enjoy shrimp and is sure to please everyone at the table.Tips:
- Use frozen shrimp that has been thawed to save time.
- Substitute olive oil or avocado oil if you don't have coconut oil.
- Use fresh ginger and coriander to make the dish more flavorful.
- Use a large skillet if you don't have a wok.
- Be careful not to overcook the shrimp. They should be cooked through but still tender.
- Serve the shrimp immediately over rice or noodles.
Conclusion:
Sautéed shrimp with coconut oil, ginger, and coriander is a quick and easy weeknight meal that is also healthy and delicious. The shrimp are cooked in a flavorful sauce made with coconut oil, ginger, coriander, and garlic. The dish is then served over rice or noodles. This recipe is a great way to enjoy shrimp and is sure to please everyone at the table.
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