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    You are in: Home / Recipes / Sauteed Shrimp With Coconut Oil, Ginger and Coriander Recipe
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    Sauteed Shrimp With Coconut Oil, Ginger and Coriander

    Average Rating:

    5 Total Reviews

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    • on June 02, 2013

      Awesome.

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    • on October 24, 2012

      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...:)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2012

      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.

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    • on June 09, 2011

      OMG, was this good. I took a little taste and now I can't wait for dinner tonight. The flavor is outstanding. The shrimp are perfectly cooked, moist, tender, juicy and oh so flavorful. This was the first time that I cooked with coconut oil, it certainly will not be the last. Thank you so much for sharing Ice Cool Kitty. I will be making this often. Made for ZWT7 for Witchin Kitchen.

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    • on June 03, 2011

      Delicious shrimp recipe! Very quick to make and lots of good flavor, although I couldn't detect any coconut flavor at all. This would be very nice served with rice.

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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
    52%
    Total Fat 19.5 g
    30%
    Saturated Fat 15.0 g
    75%
    Cholesterol 286.4 mg
    95%
    Sodium 1876.7 mg
    78%
    Total Carbohydrate 7.6 g
    2%
    Dietary Fiber 1.6 g
    6%
    Sugars 1.2 g
    4%
    Protein 32.1 g
    64%

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