Sautéed Shrimp With Coconut Oil, Ginger and Coriander

Name: Sautéed Shrimp With Coconut Oil, Ginger and Coriander
Total time: 10 min
Yield: 2 to 3 servings
Cuisine: asian
Ingredients: 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

By Melissa Clark

Total Time: 10 minutes
Rating: 5(634)
Comments: Read comments

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.

Featured in: Once a Villain, Coconut Oil Charms the Health Food World

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Ingredients

Yield:2 to 3 servings

2½tablespoons refined coconut oil
6scallions, white parts thinly sliced; dark green parts sliced and reserved
1tablespoon finely chopped peeled ginger
2garlic cloves, finely chopped
½teaspoon ground coriander
1pound large shrimp, shelled
½teaspoon kosher salt
1teaspoon fresh lemon juice
½teaspoon ground black pepper
Lemon wedges, for serving

Ingredient Substitution Guide

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Preparation

Step 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.
Step 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.

Ratings

5 out of 5

634 user ratings

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Comments

Laura6 years ago

I’m wondering if the people who are saying this was too salty used table salt instead of kosher salt? They’re not interchangeable, and 1/2 teaspoon of kosher salt really isn’t all that much salt — hence my question.

pigtracks7 years ago

Insanely good in spite of the saltiness. Believe me, I LOVE salty food, but this bordered on the overpowering. Two people snarfed this as written, so consider that we each ingested a quarter teaspoon of salt. Next time we will do less than a 1/16th teaspoon total.

Sorry to be so critical because this a delicious shrimp dish! My God, all of the ingredients were on hand. The scents that waft up from the plate before you actually dig in are wonderful!

Patrick7 years ago

As with most of Melissa's recipes this one is outstanding. So easy and so delicious. I served this on a bed of wild rice, with a small leafy green salad, baguette and a nice Vouvray.

Mediterranean Momma4 months ago

Delicious and easy. We had the shrimp with zoodles, that were also lightly sautéed in the coconut oil.

PrincessRuns6 months ago

This was absolutely delicious. I have been getting back into cooking and wanted something slightly elevated but easy to cook. This was it! Can’t wait to make it again.

Tim7 months ago

A really great recipe. I was impressed how tasty it was with such easy preparation.

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