Sauteed Shrimp with coconut Oil, ginger and coriander
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 285.4
- Total Fat: 14.1 g
- Cholesterol: 229.7 mg
- Sodium: 621.9 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 1.8 g
- Protein: 32.1 g
View full nutritional breakdown of Sauteed Shrimp with coconut Oil, ginger and coriander calories by ingredient
Introduction
This recipe was in the NYTimes on 3.1.11. It is very tasty. This recipe was in the NYTimes on 3.1.11. It is very tasty.Number of Servings: 3
Ingredients
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2.5 T refined coconut oil
6 scallions, white parts thinly sliced; dark green parts sliced and reserved
1 T finely chopped peeled ginger
2 garlic cloves, finely chopped
.5 t ground coriander
1 pound large shrimp, shelled
.5 t kosher salt
1 t fresh lemon juice
.5 t. ground black pepper
Lemon wedges, for serving
Directions
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 - 15 seconds. Season with lemon juice and black pepper. Serve with lemon wedges.
Number of Servings: 3
Recipe submitted by SparkPeople user MIMISCHENK.
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 - 15 seconds. Season with lemon juice and black pepper. Serve with lemon wedges.
Number of Servings: 3
Recipe submitted by SparkPeople user MIMISCHENK.