Mango Coconut Shrimp

Ingredients

• Coconut oil

  ½ tbsp or 7g

• Garlic

  raw

  1 cloves, minced or 3g

• Onion

  raw

  ½ cup, chopped or 80g

• Ginger root

  raw

  2 tbsp or 12g

• Mango

  raw

  ½ fruit without refuse or 104g

• Celery

  raw

  1 stalks, large (11 inches long) or 64g

• Shrimp

  raw

  8 oz or 227g

• Salt

  table

  ½ dash or 0.2g

• Black pepper

  ground

  ½ dash or 0.05g

• Coconut meat

  dried (desiccated), sweetened, flaked, packaged

  2 tbsp or 11g

• Avocado

  raw

  ½ fruit or 101g

• Tomatoes

  red, raw

  ½ medium whole or 62g

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.