Lime Ginger Shrimp with Coconut Oil

This is an extremely easy dish that is delicious, quick, and healthy. Serve with rice and a vegetable for a fantastic meal! Inspired by this recipe from The New York Times,  Sautéed Shrimp With Coconut Oil, Ginger and Coriander , I kicked the flavor up a few notches with lime, more coriander, more garlic, and a pinch of cayenne pepper.  Yum!

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Lime Ginger Shrimp with Coconut Oil

Yield: 6 servings

Author: Judes Draughon

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

This is an extremely easy dish that is delicious, quick, and healthy. Serve with rice and a vegetable for a fantastic meal! Inspired by this recipe from The New York Times, Sautéed Shrimp With Coconut Oil, Ginger and Coriander , I kicked the flavor up a few notches with lime, more coriander, more garlic, and a pinch of cayenne pepper. Yum!

Ingredients

• 2 1/2 tbsp unrefined coconut oil
• 6 scallions, white parts thinly sliced; dark green parts sliced and reserved
• 1 tbsp finely chopped peeled ginger
• 3 garlic cloves, finely chopped
• 1 tsp ground coriander
• 1 pound large shrimp, thawed, drained and shelled
• 1/2 tsp kosher salt
• 1 tbsp fresh lime juice
• 1/4 tsp ground black pepper
• Pinch cayenne pepper to taste
• Cilantro to taste
• Lime wedges

Instructions

1. Heat a large skillet over medium-low 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 drained shrimp and salt. Cook, tossing occasionally, until shrimp is opaque, about 2 to 3 minutes. Stir in the green scallion pieces and cook 10 to 15 seconds more until just wilted.
3. Season with lime juice, black pepper, and cayenne (to taste). Serve with cilantro and lime wedges on brown rice or an ancient grain like quinoa or sorghum.

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