Ingredients

• 2 ½ tablespoons La Tourangelle 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
• ½ teaspoon ground coriander
• 1 pound large shrimp, shelled
• ½ teaspoon kosher salt
• 1 teaspoon fresh lemon juice
• ½ teaspoon ground black pepper
• Lemon wedges, for serving