Best 6 Sautéed Shrimp With Coconut Oil Ginger And Coriander Recipes

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**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.

Here are our top 6 tried and tested recipes!

SAUTEED SHRIMP



Sauteed Shrimp image

These sauteed shrimp are great over grits or white rice. Adapted from Marge Jonte Mahoney, Greeleyville, SC.

Provided by D Keach

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 12

Number Of Ingredients 14

1 lemon
3 pounds uncooked medium shrimp, peeled and deveined
1 tablespoon olive oil
1 small onion, chopped
2 ribs celery, chopped
2 cloves garlic, crushed and chopped
salt and ground black pepper to taste
1 sprig fresh rosemary, chopped, or to taste
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon ground coriander
1 bay leaf
¾ cup white wine, or to taste
1 teaspoon Worcestershire sauce, or to taste

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



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

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

SAUTÉED SHRIMP WITH COCONUT OIL, GINGER AND CORIANDER



SAUTÉED SHRIMP WITH COCONUT OIL, GINGER AND CORIANDER image

Categories     Shellfish

Yield 2-3 servings

Number Of Ingredients 10

2 1/2 tablespoons refined coconut oil
6 scallions, white parts thinly sliced; dark green parts sliced and reserved
1 tablespoon finely chopped peeled ginger
2 garlic cloves, finely chopped
1/2 teaspoon ground coriander
1 pound large shrimp, shelled
1/2 teaspoon kosher salt
1 teaspoon fresh lemon juice
1/2 teaspoon ground black pepper
Lemon wedges, for serving.

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)



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

Provided by snavela1

Number Of Ingredients 10

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.

SAUTéED SHRIMP



Sautéed Shrimp image

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

1 1/2 pounds large shrimp, tails on, peeled and deveined
2 tablespoons extra-virgin olive oil
Lemon wedges, for serving
4 garlic cloves, minced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano
Pinch of crushed red-pepper flakes
1/2 cup dry white wine
Coarse salt and freshly ground black pepper

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



Coriander Shrimp In Coconut Milk image

Provided by Molly O'Neill

Categories     dinner, main course

Time 15m

Yield Four servings

Number Of Ingredients 12

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

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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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