Coconut Oil Shrimp

Cooking with Coconut Oil

I've been eating a daily carrot salad, one of Dr. Ray Peat's famous recipes for some time now. Seasoned with coconut oil, the carrot salad was designed to improve overall health and eliminate toxins in the body and I love it!

Coconut oil has a high smoke point, making it perfect for sautéing shrimp. The coconut oil adds a subtle, sweet flavor to the shrimp.

Due to its high lauric acid content, coconut oil is a strong anti-microbial and is believed to support immune health by fighting off harmful bacteria, viruses, and fungi.

Paired with wild-caught Key West Pink Shrimp, which are rich in trace minerals such as phosphorus, copper, and zinc, this dish is provides a combination of nutrients, healthy fat, and carbohydrates.

Further, Dr. Peat's writings suggest pairing protein such as shrimp, with fresh fruit, to support metabolic health. The combination provides more energy and a faster metabolism.

Key West Pink Shrimp

I'm using wild-caught Publix frozen jumbo shrimp in this recipe. The Key West Pink Shrimp are available in all Publix stores in the seafood section. They taste great.

You can easily substitute your favorite species of shrimp if Key West Pink Shrimp aren't available, and the dish will still taste great.

You get about 20 shrimp per bag which will feed 2 to 4 people, depending on your appetite.

When it comes to this recipe, the bigger the better. You should use large, XL or Jumbo shrimp.

What You Need

• 1 pound shrimp (Large, XL, or jumbo), peeled and deveined
• 2 tablespoons coconut oil
• 2 lemons sliced in half
• 2 cloves garlic, minced
• Kosher salt, to taste
• 1 teaspoon Old Bay or seafood seasoning
• ¼ cup thinly sliced green onions or cilantro (for garnish)
• Sliced fruit (avocado, kiwi, strawberries, etc.)

Recipe for Coconut Oil Shrimp

• If using frozen shrimp, thaw them completely. Pat dry with paper towels to remove any excess moisture.
• Heat a large skillet over medium heat. Add the coconut oil and swirl the pan to coat.
• Slice the lemons in half and place them in the hot oil face down on the skillet.
• Add the minced garlic and sauté for 30 seconds until fragrant and lightly brown.
• Add the shrimp to the skillet. Season with salt and Old Bay or seafood seasoning.
• Cook for about 2 minutes on each side, or until the shrimp turn white and just cooked through.
• Plate the shrimp. Garnish with the lemon halves and thinly sliced green onions. Serve hot.

Shrimp Cooked in Coconut Oil

Sautéed coconut oil shrimp with caramelized lemon is a quick, healthy dish with tropical flavors.

Inspired by Dr. Ray Peat's carrot salad, this sautéed shrimp is cooked in coconut oil and paired with fresh, vine-ripened fruit for an extra boost of nutrition, making it both delicious and nutrient-rich.

Besides all the anti-inflammatory properties of coconut oil, it adds a subtle tropical sweetness to the shrimp, making it a delicious addition to many meals.

Whether you're preparing dinner for the family or meal prepping for the week, this healthy dish delivers big flavor. It pairs perfectly with fresh fruit such as avocado, mango, strawberries, kiwi, or fresh peaches.