Sautéed Shrimp With Coconut Oil, Ginger and Coriander

So easy and easily adaptable to what you have on hand. I lacked scallions, so finely diced a shallot. Perfect weeknight dinner. Served with roasted sweet potatoes and broccoli.

Super quick, easy and tasty. Topped coconut rice with these shrimp for a fresh, light dinner.

Very tasty. I doubled the garlic and caramelized yellow onions instead of using scallions.

I make this every night for my family and everyone cleans their plate! I make these changes: - Sub a bunch of fresh cilantro for coriander and sprinkle over at the end - I use the juice of a half lime (not lemon) at the end - No salt needed - Add 1/4-1/2 cup of unsweetened coconut milk when the shrimp are almost done cooking (and before you add the green scallions and cilantro). Let the shrimp finish cooking for 1-3 mins in the coconut milk Serve with sticky or jasmine rice!

Perfect recipe!, using kosher salt. Served with cauliflower rice.

Trying to cook more seafood and my word, this was amazing and so simple. And quick! Adding to my regular rotation. Nice enough to make for company but also easy enough for a solo weekday dinner too.

Great and simple recipe. I didn’t have coconut oil but used olive oil instead.

Made exactly as written except without scallions because we don’t like them. Came out pretty bland, to be honest. Was hoping for a tasty shrimp recipe without tomatoes. Will keep trying others in the file.

Absolutely terrific! Nice to be able to make something so out-or-the-ordinarily, so readily likable. . . and so super easy. Refined” coconut oil is extracted with steam - more neutral in flavor vs. “virgin” oil and a higher smoke point (~400 vs. 350). It’s NOT partially hydrogenated and isn’t a trans fat. It is saturated so it can increase LDL but unlike other saturated fats, it raises HDL (good) too. Is 1/4 tsp (kosher) salt per person too much? That’s only 1/2 gram sodium total.

This is a wonderful recipe. I add a touch of red pepper flakes. It gives the shrimp a really nice zing.

Absolutely delicious and the scent in the kitchen was devine-made as written

This was fresh, tasty, and quick. I made the dish as written except that I used only about 1/4 teaspoon of salt as recommended by another reviewer. I served this with basmati rice and pan roasted Brussels sprouts tossed in a lime dressing with jalapeño and cilantro topped with toasted pine nuts, dried cherries, and crispy applewood smoked bacon.

I paired this with melon gazpacho and an arugula & roasted tomato salad and it was great! Highly recommend.

I think shrimp, ginger, coconut all go better with lime, so substituted lime for lemon. Also doubled garlic, 1.5x ginger, & added 1/3c unsweetened shredded coconut with the ground coriander, cooked shrimp ~30 seconds each side, then added 6 heads chopped baby bok choy, 1T water & cooked 4-5 minutes. Note: small shrimp might overcook; used 31ct. Tossed in chopped cilantro at end. Served over jasmine basmati rice. Excellent. Virgin coconut oil is ok on medium heat if you like the stronger flavor.

... also, scallions etc needed more like 2 min. on medium heat, and the coriander & coconut 1 min. before adding shrimp. Seconds might be fine if you’re using medium high or high, but the recipe says medium - they need more time.