Sautéed Shrimp With Coconut Oil, Ginger and Coriander

5.0(657)

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.

by Melissa Clark

Open original recipe

AsianDinner, Easy, Quick, Weeknight, One Pot, Main Course

Servings

(2–3)

Total time

10 min

Calories / serving

246 kcal

Ingredients (10)

serves

2 1/2 tablespoons refined coconut oiloil
6 scallions, white parts thinly sliced; dark green parts sliced and reservedscallion
1 tablespoon finely chopped peeled gingerginger
2 garlic cloves, finely choppedgarlic
1/2 teaspoon ground coriandercoriander
1 pound large shrimp, shelledshrimp
1/2 teaspoon kosher saltsalt
1 teaspoon fresh lemon juicelemon-juice
1/2 teaspoon ground black pepperpepper
Lemon wedges, for servinglemon

Instructions (2 steps)

01Heat 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.
02Add 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.

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Rich recipe — supports nutrition-aware planning.