Ingredients8 h 30 m servings 388 cals
- Mix together lemon juice, onion, olive oil, garlic, lemon zest, ginger, and turmeric in a bowl. Place shrimp into marinade, cover, and refrigerate shrimp and marinade mixture overnight.
- Remove shrimp, saving the marinade. Heat a wok or skillet over medium-high heat; melt coconut oil in hot wok. Stir-fry shrimp in coconut oil until shrimp are opaque and pink, 5 to 10 minutes. Add reserved marinade and bring to a boil, stirring constantly.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Per Serving: 388 calories; 31.7 g fat; 5.9 g carbohydrates; 21.1 g protein; 192 mg cholesterol; 222 mg sodium. Full nutrition
ReviewsRead all reviews 5
Sorry, this was not our fave.Lemon was the only flavour that came through here. Served over cauliflower rice. Sriracha saved it a bit. Sorry it didn't work out for us but glad we tried it. Thank...
Modifications.... I made everything according to the directions, BUT, I added lightly steamed BROCCOLI florets to the sauce and finished cooking according to the recipe. Then, I separately saut...
I have made this many times and love it! I add fresh vegetables to it and coconut milk along with some red pepper flakes.
Alright so several things are going on with this recipe that will lead to trouble. First of all, I'm assuming "spicy" was meant in the hot pepper sense as turmeric is a very mild spice (i...