Sauteed Shrimp with Coconut Oil

sautéed shrimp with coconut oil in an iron skillet

Coconut oil is the latest superfood! It’s a wonderful complement to shrimp, for this tasty dish. Recipe adapted from The New York Times.


2 1/2 tablespoon refined coconut oil
4 small red & yellow peppers (or 2 bell peppers), thinly sliced into rounds
1 tablespoon peeled, finely chopped ginger
2 garlic cloves, finely sliced
1/2 teaspoon ground coriander
1 pound large shrimp, shelled
1/2 teaspoon salt
2 packets True Lemon
Fresh chopped cilantro

  1. Melt coconut oil in a large skillet over medium heat. Add the pepper slices, ginger, and garlic. Cook, stirring until fragrant (around 30 seconds).
  2. Add the coriander and for cook 30 more seconds.
  3. Add the shrimp and salt. Cook, tossing occasionally, until shrimp are opaque (about 2 to 3 minutes).
  4. Stir in the cilantro and cook for a few seconds until just wilted. Season with True Lemon and black pepper.

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