2 1/2 tbsp coconut oil
6 scallions, white parts thinly sliced; dark green parts sliced (1-inch pieces) and reserved
1 tbsp finely chopped fresh ginger
2 garlic cloves, finely chopped
1/2 tsp ground coriander
32 large raw shrimp, shelled and deveined
1/2 tsp salt
1 teaspoon fresh lemon juice
1/2 tsp ground black pepper
lemon wedges for serving
Heat a large skillet over medium heat. Melt the coconut oil and add the white scallion slices, ginger and garlic. Cook, stirring until fragrant (about 30 seconds). Add the coriander and cook for 30 seconds more.
Add the shrimp and salt. Cook tossing occasionally, until the shrimp are opaque (about 3 mins). Stir in the green scallion slices and cook until just wilted (30 seconds). Season with lemon juice and black pepper. Serve with the lemon wedges.
Serves 4