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

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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

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