Thai Coriander Garlic Shrimp Scampi


It seems like just about every weeknight requires a quick and easy dinner that can be put together in half an hour or less. Between school, after school activities, and homework there just isn’t much time for leisurely preparation.

That’s one of the reasons why I keep shrimp in my freezer.  I love shrimp because it thaws right while I’m shelling and deveining it. Simply pat it dry, let it sit between paper towels while you make a salad, toss it in the hot pan, add a few ingredients, and voila, dinner is ready! My Thai Coriander Garlic Shrimp Scampi is flavorful, quick and easy to prepare!

Thai Coriander Garlic Shrimp Scampi

Time: 10 minutes

Yield: 2 to 3 servings

  • 2 ½ tablespoons expeller pressed coconut oil, purchase high quality, fair trade coconut oil here
  • 6 scallions (aka green onions), white parts thinly sliced; dark green parts sliced and reserved
  • 1 tablespoon finely chopped peeled ginger
  • 2 garlic cloves, finely chopped
  • ½ teaspoon ground coriander, buy it here
  • 1 pound large shrimp, deveined and shelled
  • ½ teaspoon kosher salt, this is the kosher salt I use and love
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon ground black pepper
  • Lemon wedges, for serving.



1. Heat a large skillet over medium heat, this is the skillet I use. Melt the coconut oil in the pan. Add the white scallion slices, ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add the coriander and cook 30 seconds more.

2. Add the shrimp and salt. 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 lemon juice and black pepper. Serve with lemon wedges.


Now enjoy the simple, healthy and incredibly delicious dish that you prepared.  Smile. Embrace yum.

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  1. Anne Jones Hollis says:

    Alison, this was amazing! I used MCT oil from the naturopath, but otherwise followed the directions exactly. Delicious!

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