Mango Coconut Shrimp

Ingredients

• Coconut oil

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  1 cup, chopped or 160g

• Ginger root

  Raw

  4 tbsp or 24g

• Mangos

  Raw

  1 fruit without refuse or 207g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Coconut meat

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

  4 tbsp or 21g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

Directions

1. Heat coconut oil in a pan over medium heat. Sauté minced garlic for 2-3 minutes until fragrant.
2. Add chopped onion and minced ginger, and sauté until soft. Stir in diced mango and cook for an additional 2-3 minutes.
3. Add chopped celery and shrimp. Cook until shrimp is bright pink and fully cooked, about 3-4 minutes. Season with salt and pepper to taste.
4. Top with coconut, avocado slices, and chopped tomato. Serve hot.