Sautéed Shrimp With Coconut Oil Ginger And Coriander Food

SAUTéED SHRIMP WITH COCONUT OIL, GINGER AND CORIANDER

Steps:

• Heat a large skillet over medium 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.
• Add the shrimp and salt. Cook, tossing occasionally, until shrimp are opaque, about 2 to 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.

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

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.

SAUTEED SHRIMP IN LATIN CITRUS SAUCE

Steps:

• Combine brown sugar, cumin, salt, garlic powder, and red pepper; sprinkle over the shrimp inside a large Ziploc bag and let sit out at room temperature while you prep the sauce. Squeeze limes into a glass measuring cup and add orange juice and honey. Blend with whisk.
• Heat vegetable oil in a large nonstick skillet over medium-high heat. add garlic to pan; sauté 30 seconds. Add shrimp and cook for 3-5 minutes or until done. Remove from pan; keep warm.
• Add juices and honey to pan to deglaze; cook 3 minutes or until slightly thickened. Remove pan from heat; stir cilantro and mint into sauce. Pour sauce over shrimp and serve as-is for an appetizer, or over rice for an entree.

CORIANDER SHRIMP IN COCONUT MILK

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.

SAUTEED SHRIMP WITH CURRIED BANANA SAUCE

Steps:

• In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium low heat.
• Add the onion, celery and garlic and saute without coloring for about three minutes.
• Add all the spiced and saute white stirring for another minute.
• Add the fruit and chicken stock and simmer over medium heat for 20 minutes.
• Puree the sauce in a blender until it is liquid and then strain through a sieve.
• Keep warm over low heat.
• Sprinkle salt and pepper over the shrimp.
• In a large skillet, melt the butter and oil over medium high heat.
• Add the shrimp and saute, shaking the pan back and forth until the shrimp turn pink and are firm.
• Don't over cook them.
• Place 6 shrimp over each serving of rice or noodles.
• Spoon some sauce over each dish.

SAUTEED SHRIMP WITH BUFFALO CREAM SAUCE

Steps:

• Heat olive oil in large skillet over medium heat.
• Season shrimp with salt, pepper, and garlic powder. Add to pan.
• Saute for 5 minutes or until the shrimp turn pink.
• Add hot sauce and chicken stock, cook 1 minute.
• Remove from heat and add heavy cream.
• Serve immediately and enjoy!

SAUTEED SHRIMP

Steps:

• Melt butter in a 10-inch skillet over high heat.
• Add shrimp with onions, salt and pepper, stirring constantly, until shrimp are pink, about 3 to 5 minutes.
• Add sherry and parsley.
• Serve while hot.

SAUTEED SHRIMP WITH COCONUT OIL, GINGER AND CORIANDER

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.

SAUTEED SHRIMP WITH COCONUT OIL, GINGER AND CORIANDER

Steps:

• Heat a large skillet over medium 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.
• Add the shrimp and salt. Cook, tossing occasionally, until shrimp are opaque, about 2 to 3 minutes. Stir in the green scallion pieces and cook until just wilted, 10 - 15 seconds. Season with lemon juice and black pepper. Serve with lemon wedges.

SAUTÉED SHRIMP WITH COCONUT OIL, GINGER AND CORIANDER

Steps:

• 1. Heat a large skillet over medium 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 the shrimp and salt. Cook, tossing occasionally, until shrimp are opaque, about 2 to 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.

REFINED COCONUT OIL - SAUTEED SHRIMP

Steps:

• Heat a large skillet over medium 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.
• Add the shrimp and salt. Cook, tossing occasionally, until shrimp are opaque, about 2 to 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.
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