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