Coconut oil shrimp with caramelized lemon is a simple and healthy shrimp dish. The shrimp cooks fast in coconut oil with garlic and Old Bay seasoning, while the lemon caramelizes for a delicious pop of citrus flavor. This easy shrimp dish has tropical flavors and a taste of Key West in every bite.
While I usually love cooking shrimp in olive oil or plain butter, this recipe uses coconut oil, my latest obsession.
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 is 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.
Because of its high lauric acid content, coconut oil is a strong antimicrobial and is believed to support immune health by fighting 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 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.
Each bag has about 20 shrimp and feeds 2 to 4 people, depending on your appetite.
For this recipe, the bigger, the better. Use large, XL, or Jumbo shrimp.
Check out Fresh vs. Frozen Shrimp for all the details on nutrition, benefits, and tips for choosing the best shrimp for your meals.
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, in the skillet.
- Add the minced garlic and sauté for 30 seconds, until fragrant and lightly browned.
- Add the shrimp to the skillet. Season with salt and Old Bay or seafood seasoning.
- Cook about 2 minutes per side, or until the shrimp turn white and are 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.
This sautéed shrimp is inspired by Dr. Ray Peat's carrot salad. Cook it in coconut oil and serve it with fresh, vine-ripened fruit. This adds extra nutrition, making the dish both tasty and healthy.
Beyond its anti-inflammatory properties, coconut oil adds a tropical flavor to the shrimp, and it's delicious!
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.
Storage and Reheating
Store leftover coconut oil shrimp in an airtight container in the refrigerator for up to 3 days. Refrigerate the shrimp within 2 hours of cooking.
To reheat, warm the shrimp with a little coconut oil in a covered skillet over low heat until heated through. You can also microwave them in 20-second intervals. Avoid overheating, which can make the shrimp tough and rubbery.
FAQ
Cook shrimp in hot coconut oil for about 2-3 minutes per side, until pink and opaque. Overcooking makes shrimp rubbery.
Yes. Thaw the shrimp completely and pat dry before cooking. This helps the coconut oil heat evenly and keeps the shrimp from steaming.
It's up to you. Deveining improves texture and look, but it doesn't affect the flavor. If the vein bothers you, remove it before cooking.
Coconut oil has a high smoke point and adds a mild flavor that pairs well with shrimp. Just heat the oil until shimmering before adding the shrimp.
Coconut Oil Shrimp Recipe
Ingredients
- 1 pound shrimp, Large, XL, or jumbo, peeled and deveined
- 2 tablespoons coconut oil
- 2 lemons sliced into wedges
- 2 cloves minced garlic
- Kosher salt
- ½ teaspoon Old Bay or seafood seasoning
- ¼ cup thinly sliced green onions or cilantro, for garnish
- Sliced fruit: avocado, kiwi, strawberries, etc.
Instructions
- If using frozen shrimp, thaw them completely. Pat the shrimp 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 face down in the hot oil in 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 pink and opaque in the center.
- Plate the shrimp. Garnish with the caramelized lemon halves and thinly sliced green onions. Serve hot.
Jeanina Luz says
This worked exactly as written, thanks!
Sonny Q says
My family loved this!