SautÉed Shrimp With Coconut Oil Ginger And Coriander Recipes

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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

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

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:

  • 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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