Sautéed Shrimp With Coconut Oil, Ginger and Coriander

Ingredients

• 2 ½ 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
• ½ teaspoon ground coriander
• 1 pound large shrimp, shelled
• ½ teaspoon kosher salt
• 1 teaspoon fresh lemon juice
• ½ teaspoon ground black pepper
• Lemon wedges, for serving

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    363 calories; 18 grams fat; 14 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 46 grams protein; 365 milligrams cholesterol; 859 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

2 to 3 servings

Preparation

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.

10 minutes