Coconut Ginger Shrimp

Ingredients

• Coconut oil

  ¼ tbsp or 3g

• Garlic

  Raw

  1 tsp or 3g

• Chives

  Raw

  1 tbsp chopped or 3g

• Ginger root

  Raw

  ¼ tbsp or 2g

• Coconut meat

  Nuts, dried (desiccated), not sweetened

  ½ oz or 14g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ tbsp or 8g

• Limes

  Raw

  ½ fruit or 34g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Shrimp

  Crustaceans, mixed species, raw

  3 oz or 85g

• Ginger

  Spices, ground

  ¾ tbsp or 4g

Directions

1. Preheat grill to medium.
2. In a sauce pan, heat the coconut oil. Add the garlic, green onion, 1 tbsp of the fresh ginger, and 1 tbsp of the shredded coconut. Sauté briefly.
3. Add the coconut milk, lime juice, and black pepper to the sauce pot. Cook over medium heat for a minute or two, stirring frequently.
4. Remove the sauce pot from the heat and allow mixture to cool a bit. Pour mixture in a small bowl or dish. In a separate bowl or dish place the remaining 3 tbsp of ginger and 3 tbsp of shredded coconut.
5. Coat each shrimp with the coconut oil mixture and then coat with the dry ginger and coconut. Lace the shrimp on skewers.
6. Cook the skewered shrimp on a grill until done, about 2 minutes per side.

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• Mango Coconut Shrimp
• Ginger-Lime Grilled Shrimp
• Garlic Ginger Shrimp Stir Fry
• Cajun Coconut Shrimp
• Brazilian Honey Garlic Butter Shrimp in Coconut Milk
• Easy Thai Shrimp Soup