Garlic coconut shrimp with lemon
Experience the zesty flavors of Garlic Coconut Shrimp with Lemon - a tantalizing dish featuring succulent shrimp, spicy jalapeno, and aromatic garlic, all sautéed in coconut oil and finished with a splash of lemon juice. Ready in minutes, this easy-to-make recipe packs a punch with just the right amount of heat and citrusy freshness. Perfect for a quick weeknight dinner or a delightful party appetizer!
- 03 Mar 2025
- Cook time 10 min
- Prep time 10 min
- 1 Servings
- 7 Ingredients
Garlic coconut shrimp with lemon is a delightful, tropical-inspired dish that perfectly combines the flavors of succulent shrimp, creamy coconut oil, and zesty lemon. This dish is quick to prepare and makes for a perfect light dinner or an impressive appetizer for your guests. Follow this simple recipe to create a memorable culinary experience.
Ingredients:
Instructions:
- Rinse the shrimp under cold water and pat them dry with a paper towel.
- Finely chop the jalapeno pepper, removing the seeds if a milder flavor is desired.
- Mince the garlic if it is not already prepared.
- In a large skillet, heat the coconut oil over medium-high heat until it melts and shimmers.
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the chopped jalapeno to the skillet and cook for another 1-2 minutes until it softens.
- Add the shrimp to the skillet in a single layer.
- Sprinkle the shrimp with a dash of salt and black pepper.
- Cook the shrimp for about 2-3 minutes on one side, or until they turn pink and start to curl.
- Flip the shrimp over and immediately sprinkle with the lemon juice.
- Cook for an additional 2-3 minutes on the other side until the shrimp are fully cooked through, turning opaque and pinkish.
- Remove the skillet from the heat and transfer the shrimp to a serving dish.
- Optionally, garnish with fresh herbs such as cilantro or parsley, and serve with lemon wedges on the side.
Tips:
- Use fresh shrimp for the best flavor and texture. If using frozen shrimp, make sure they are fully thawed and patted dry before cooking.
- For an extra kick of heat, leave the seeds in the jalapeno; for a milder flavor, remove them.
- Grate the garlic finely to ensure it evenly coats the shrimp and infuses more flavor.
- Cook the shrimp just until they turn pink and opaque to avoid overcooking and making them rubbery.
- You can add a dash of paprika or cayenne pepper for an additional layer of spice.
- Serve the dish with a side of steamed rice or a light salad for a complete meal.
Congratulations! You've just created a delicious garlic coconut shrimp dish with a refreshing hint of lemon. The blend of garlic, coconut oil, and lemon juice brings out the best in the shrimp, offering a mouthwatering experience. Serve it hot and enjoy the applause from your family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 230kcal | 11% |
| Protein | |
| Protein 18g | 11% |
| Carbohydrates | |
| Carbohydrates 5g | 2% |
| Fiber 0.68g | 2% |
| Sugar 0.96g | 1% |
| Fat | |
| Fat 15g | 17% |
| Saturated 12g | 39% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 100mg | 18% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 2.38mg | 15% |
| Vitamin B6 0.36mg | 21% |
| Vitamin B9 30ug | 7% |
| Vitamin B12 1.33ug | 56% |
| Vitamin C 22mg | 24% |
| Vitamin E 2.13mg | 14% |
| Vitamin K 3.34ug | 3% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.25mg | 28% |
| Iron, Fe 0.46mg | 4% |
| Magnesium, Mg 30mg | 8% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 220mg | 6% |
| Selenium, Se 36ug | 66% |
| Sodium, Na 300mg | 20% |
| Zinc, Zn 1.29mg | 12% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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