SAUTEED SHRIMP WITH COCONUT OIL, GINGER AND CORIANDER
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
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
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
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
SAUTÉED SHRIMP WITH COCONUT OIL, GINGER AND CORIANDER
Steps:
- 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. 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.
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