Prep 10 mins
Cook 5 mins
This dish is lighter and more subtle than your average coconut shrimp. Adapted from Melissa Clark, NY Times.
- 2 1⁄2 tablespoons coconut oil
- 6 green onions, white parts thinly sliced green parts sliced and reserved
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, minced
- 1⁄2 teaspoon ground coriander
- 1 lb large shrimp, shelled
- 1⁄2 teaspoon kosher salt
- 1 teaspoon fresh lemon juice
- 1⁄2 teaspoon fresh ground black pepper
- lemon wedge, for serving
- 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.
This was so good...I love cooking with coconut oil...yep...it doesn't taste like coconut at all...but I understand that it's good for you...this was a tasty and easy recipe to prepare...I think next time I would replace the ground coriander with the fresh cilantro...that would really take it over the top...thanks for posting it...:)
This was my first attempt at using coconut oil. I made the sauc, toped it on salmon and then baked the salmon. Excellant. The fish was moist and the flavor is out of this world. Also noted, you can not taste the coconut oil.