1/4 Photos of 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.
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Units: US | Metric
- 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
- 1Heat 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.
- 2Add coriander and cook an additional 30 seconds.
- 3Toss in the shrimp and salt, and cook, continuing to toss, until shrimp are opaque, 2 to 3 minutes.
- 4Stir in the onion pieces and cook until wilted, 10 to 15 seconds; season with lemon juice and pepper.
- 5Serve with lemon wedges.
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Nutritional Facts for Sauteed Shrimp With Coconut Oil, Ginger and Coriander
Serving Size: 1 (200 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 332.5
- Calories from Fat 175
- Total Fat 19.5 g
- Saturated Fat 15.0 g
- Cholesterol 286.4 mg
- Sodium 1876.7 mg
- Total Carbohydrate 7.6 g
- Dietary Fiber 1.6 g
- Sugars 1.2 g
- Protein 32.1 g