July 17, 2022
Sauteed Shrimp with Coconut Oil
Sauteed Shrimp with Coconut Oil
Rated 5.0 stars by 1 users
Category
Entrees
Servings
2
Cook Time
30 minutes
Coconut oil is the latest superfood! It's a wonderful complement to shrimp, for this tasty dish.
Author:The New York Times
Ingredients
- 2 1/2 tablespoon refined coconut oil
- 4 small red and yellow peppers (or 2 bell peppers), thinly sliced into rounds
- 1 tablespoon peeled, finely chopped ginger
- 2 garlic cloves, finely sliced
- 1/2 teaspoon ground coriander
- 1 pound large shrimp, shelled
- 1/2 teaspoon salt
-
2 packets True Lemon
- Fresh chopped cilantro
Directions
- Melt coconut oil in a large skillet over medium heat. Add the pepper slices, ginger, and garlic. Cook, stirring until fragrant (around 30 seconds).
- Add the coriander and for cook 30 more seconds.
- Add the shrimp and salt. Cook, tossing occasionally, until shrimp are opaque (about 2 to 3 minutes).
- Stir in the cilantro and cook for a few seconds until just wilted. Season with True Lemon and black pepper.
Recipe Note
Recipe adapted from The New York Times.