Best 3 SautÉed Shrimp With Coconut Oil Ginger And Coriander Recipes

Looking for a flavorful and exotic dish that is also easy to prepare? Sautéed shrimp with coconut oil, ginger, and coriander is a delicious and healthy meal that is perfect for any occasion. This dish combines the sweet and savory flavors of coconut oil with the spicy kick of ginger and the fresh, citrusy taste of coriander. The result is a dish that is both flavorful and satisfying.

Let's cook with our recipes!

SAUTEED SHRIMP WITH COCONUT OIL, GINGER AND CORIANDER

Sauteed Shrimp With Coconut Oil, Ginger and Coriander image

This dish is lighter and more subtle than your average coconut shrimp. Adapted from Melissa Clark, NY Times.

Provided by threeovens

Categories Very Low Carbs

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 332.6, Fat 19.5, SaturatedFat 15, Cholesterol 286.5, Sodium 1876.7, Carbohydrate 7.7, Fiber 1.6, Sugar 1.2, Protein 32.1

CORIANDER SHRIMP IN COCONUT MILK

Coriander Shrimp In Coconut Milk image

Provided by Molly O'Neill

Categories dinner, main course

Time 15m

Yield Four servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 cloves garlic, peeled and minced
2 medium jalapeno peppers, seeded and minced
1 cup white wine
1 1/2 cups unsweetened coconut milk
1 tablespoon finely minced fresh ginger
2 teaspoons kosher salt
Freshly ground pepper to taste
1 pound large shrimp, peeled and deveined
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup chopped fresh coriander

Steps:

Heat a large skillet over medium heat. Add the olive oil, garlic and jalapenos and saute for 15 seconds. Add the wine, raise the heat slightly and simmer for 5 minutes.
Stir in the coconut milk, ginger, salt and pepper. Simmer slowly for 2 minutes. Lower the heat so the liquid is just below a simmer. Add the shrimp and cook until just cooked through, about 5 minutes.
Stir in the lemon zest, lemon juice and coriander. Serve immediately over cooked Basmati rice.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 23 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 17 grams, Sodium 657 milligrams, Sugar 1 gram, TransFat 0 grams

SAUTEED SHRIMP WITH COCONUT OIL RECIPE - (3.9/5)

Sauteed Shrimp With Coconut Oil Recipe - (3.9/5) image

Provided by snavela1

Number Of Ingredients 10

Ingredients

2 1/2 tablespoons coconut oil
6 green onions , white parts thinly sliced and green parts sliced and reserved
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
1/2 teaspoon ground cilantro
1 pound large shrimp, shelled
1/2 teaspoon kosher salt
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon fresh ground black pepper
Lemon wedges, for serving

Steps:

Heat coconut oil in a large skillet over medium heat; add sliced white green onion, ginger, and garlic and cook, while stirring until fragrant, about 30 seconds. Add cilantro 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 green onion pieces and cook until wilted, 10 to 15 seconds; season with lemon juice and pepper. Serve with lemon wedges.

Tips for Cooking Sautéed Shrimp with Coconut Oil, Ginger, and Coriander:

Use fresh shrimp: Fresh shrimp have a sweeter, more delicate flavor than frozen shrimp.
Clean the shrimp properly: Rinse the shrimp under cold water and devein them if desired.
Use a large skillet: A large skillet will help to prevent the shrimp from overcrowding and becoming tough.
Heat the skillet over medium-high heat: This will help to sear the shrimp and prevent them from sticking to the pan.
Add the shrimp to the skillet: Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque.
Add the coconut oil, ginger, and coriander: Cook for an additional 1-2 minutes, or until the coconut oil is melted and the ginger and coriander are fragrant.
Serve immediately: Sautéed shrimp can be served with a variety of sides, such as rice, noodles, or vegetables.

Conclusion:

Sautéed shrimp with coconut oil, ginger, and coriander is a quick and easy dish that is packed with flavor. The coconut oil adds a rich, creamy flavor to the shrimp, while the ginger and coriander add a bright, citrusy flavor. This dish is sure to please everyone at your table.