Sauteed Shrimp Recipe

Sautéed Shrimp With Coconut Oil, Ginger and Coriander

Don’t be ‘shellfish’! Make sure to share this tasty dish with your family and friends! This tasty recipe goes great with a nice cold coconut water on a hot summer day.

  • 2 1/2 tablespoons 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.
  1. Heat a large skillet over medium heat. Melt the coconut oil in the pan.
  2. Add the white scallion slices, ginger and garlic. Cook, stirring, until fragrant, about 30 seconds.
  3. Add the coriander and cook 30 seconds more. Add the shrimp and salt.
  4. Cook, tossing occasionally, until shrimp are opaque, about 2 to 3 minutes.
  5. Stir in the green scallion pieces and cook until just wilted, 10 to 15 seconds.
  6. Season with lemon juice and black pepper.
  7. Serve with lemon wedges.

Let us know how you enjoyed or modified the recipe, leave a comment below or send us you photos!

*Adapted from

, , , , ,

No comments yet.

Submit a comment: