as mentioned in my previous post … courtesy of the New York Times.

2 1/2 tablespoons refined coconut oil

6 scallions, white parts thinly sliced; dark green parts sliced and reserved

1 tablespoon finely chopped peeled ginger

2 garlic cloves, finely chopped

1/2 teaspoon ground coriander

1 pound large shrimp, shelled

1/2 teaspoon kosher salt

1 teaspoon fresh lemon juice

1/2 teaspoon ground black pepper

Lemon wedges, for serving.

1. Heat a large skillet over medium heat. 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.