March 27, 2012

Sauteed Shrimp with Coconut Oil, Ginger and Coriander

After reading about how good coconut oil is for your hair, I picked some up at Trader Joe's. Its a strange substance, it comes in a jar and it feels more like wax than oil, until you heat it up. Well I've only used it a few times, and barely made a dent in the jar. Then i started reading about how good it is to cook with, and how good it is for you. We came across this shrimp recipe, made with coconut oil and thought we would give it a try. I'm not a huge coconut fan, but man this was soooo delicious! (and very quick and easy). *This recipe serves 3 people, but there was plenty of sauce so add more shrimp if you are looking to feed more people, or want larger portions.

2 1/2 tbsp of coconut oil (we used just 2 and it was plenty)
6 scallions, white parts thinly sliced; green parts sliced and set to the side
1 tbsp finely chopped peeled ginger (a lemon zester works perfectly for this)
2 garlic cloves, finely chopped
1/2 tsp ground coriander
1 lb large shrimp, shelled
1/2 tsp salt (optional)
1 tsp fresh lemon juice
1/2 tsp ground black pepper
Lemon wedges, for serving

Heat a large skillet over medium heat, melt the coconut oil in the pan.

Add the white scallions, ginger and garlic. Cook, stirring until fragrant, about 30 seconds. Add the coriander and cook for 30 seconds more.

Add the shrimp and salt (optional). Cook, tossing occasionally until the shrimp are opaque, about 2 or 3 minutes.

Stir in the green scallion pieces and cook until just wilted, 10 to 15 seconds. Season with lemon juice and black pepper, serve with lemon wedges.

You will love this recipe! We dipped whatever we could in the extra sauce, it was so delicious!