Coconut Ginger Shrimp

Ingredients

• Coconut oil

  1 tbsp or 14g

• Garlic

  Raw

  4 tsp or 11g

• Chives

  Raw

  4 tbsp chopped or 12g

• Ginger root

  Raw

  4 tbsp or 24g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  4 tbsp or 21g

• Coconut milk

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

  2 tbsp or 30g

• Lime juice

  Raw

  2 lime yields or 88g

• Pepper

  Spices, black

  1 tsp or 2g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Ginger

  Spices, ground

  3 tbsp or 16g

Directions

1. Preheat the grill to medium heat.
2. In a saucepan, heat the coconut oil over medium heat. Add the garlic, chives, one-fourth of the fresh ginger, and one-fourth of the shredded coconut. Sauté briefly until fragrant.
3. Add the coconut milk, lime juice, and black pepper to the saucepan. Cook for 1-2 minutes, stirring frequently. Remove the saucepan from the heat and allow the mixture to cool slightly.
4. In a small bowl, combine the remaining ginger and shredded coconut.
5. Coat each shrimp with the coconut oil mixture, then coat with the dry ginger and coconut mixture.
6. Thread the shrimp onto skewers and grill over medium heat until pink and opaque, about 2 minutes per side.