Chef’s Specialty

Coconut Orange Shrimp
Coconut Orange Shrimp


  • 3 tablespoons coconut oil
  • 6 scallions, white parts thinly sliced; dark green parts sliced and reserved
  • 1 teaspoon finely minced peeled ginger
  • 3/4 teaspoons garlic, finely chopped
  • 1/4 teaspoon ground coriander
  • 1 pounds large shrimp (dry)
  • 1/4 teaspoon kosher salt
  • 1 teaspoon orange zest
  • 1 teaspoon fresh orange juice
  • Fresh ground black pepper, to taste
  • Sliced orange wheels, for serving


  1. Heat a large skillet over medium heat. Melt the coconut oil in the pan.
  2. Add the white scallion slices, ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add the coriander and cook 30 seconds more.
  3. Add the shrimp and salt. Cook, tossing occasionally, until shrimp are opaque, about 2 to 3 minutes (a minimum internal temperature of 145 degrees).
  4. Stir in the green scallion pieces and cook until just wilted, 10 to 15 seconds. Season with orange zest, juice and black pepper.
  5. Serve immediately, garnishing with orange wheels if desired.