Sauteed shrimp with coconut oil

Based on 11 ratings
Christian

Christian

“Easy and unbelievably delicious, despite only having a handful of ingredients. One little tip: Don’t sauté the shrimps too long, since they dry out and become overcooked very quickly.”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
2 cloves garlic
20 g ginger
scallions
lemon
2½ tbsp coconut oil
12 jumbo shrimp (peeled and deveined)
½ tbsp ground cinnamon
½ tsp pepper
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • frying pan (large)
  • spatula

Nutrition per serving

Cal
528
Protein
70g
Fat
23g
Carb
6g

Step 1/3

Peel and finely chop garlic and ginger. Slice scallion and reserve the green part. Halve lemon, cut one half into wedges.
  • 2 cloves garlic
  • 20 ginger
  • 6 scallions
  • 1 lemon
  • cutting board
  • knife

Peel and finely chop garlic and ginger. Slice scallion and reserve the green part. Halve lemon, cut one half into wedges.

Step 2/3

Heat coconut oil in a large pan. Add white scallion slices, ginger, and garlic and sauté briefly. Add ground cinnamon and ground pepper and sauté briefly.
  •  tbsp coconut oil
  • ½ tbsp ground cinnamon
  • ½ tsp pepper
  • frying pan (large)
  • spatula

Heat coconut oil in a large pan. Add white scallion slices, ginger, and garlic and sauté briefly. Add ground cinnamon and ground pepper and sauté briefly.

Step 3/3

Add shrimps to the pan, season with salt, and sauté approx. 2-3 min. Remove the pan from heat, garnish with the green part of scallion and lemon wedges. Season with salt, pepper, and lemon juice. Enjoy!
  • 12 jumbo shrimp (peeled and deveined)
  • salt
  • pepper

Add shrimps to the pan, season with salt, and sauté approx. 2-3 min. Remove the pan from heat, garnish with the green part of scallion and lemon wedges. Season with salt, pepper, and lemon juice. Enjoy!