Sauteed shrimp with coconut oil

Name: Sauteed shrimp with coconut oil
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 2 cloves garlic; 0.7 oz ginger; 6 scallions; 1 lemon; 2.5 tbsp coconut oil; 12 jumbo shrimp (peeled and deveined); 0.5 tbsp ground cinnamon; 0.5 tsp pepper; salt; pepper

Based on 21 ratings

In app

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"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 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

2 cloves

20 g

2½ tbsp

coconut oil

jumbo shrimp (peeled and deveined)

½ tbsp

ground cinnamon

½ tsp

pepper

salt

pepper

Utensils

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

Nutrition per serving

Cal528

Fat23 g

Protein70 g

Carb6 g

Step 1/3
- 2 cloves garlic
- 20 g 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
- 2½ 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
- 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!
Enjoy your meal!