Coconut Shrimp with Ginger
Adapted from Melissa Clark, New York Times

2 tablespoons refined coconut oil
4 scallions, white parts thinly sliced; dark green parts sliced and reserved
2 tablespoons finely chopped peeled ginger
2 tablespoons shredded unsweetened coconut
2 garlic cloves, finely chopped
1/2 teaspoon ground cumin
1 pound large shrimp, shelled
1/2 teaspoon fish sauce
1/2 teaspoon fresh lime juice
1 teaspoon fresh orange juice
1/2 teaspoon ground black pepper
Lime wedges, for serving
Cooked rice, for serving


1. In a large skillet over medium heat, melt the coconut oil in the pan. Add the white scallion slices, ginger, coconut, and garlic. Cook, stirring, until fragrant, about 1 minute. Add the cumin and cook, stirring, for 30 seconds.

2. Add the shrimp and the fish sauce. Cook, tossing occasionally, until shrimp are opaque, about 2 to 3 minutes. Stir in the green scallion pieces and cook until just wilted, 10 to 15 seconds. Season with lime and orange juices, and black pepper. Serve with lime wedges over rice.

Serves 2.

© 2024 Olga Massov