This is a great summer recipe for hanging out on your patio, firing up the grill, and wishing you were on a sandy beach instead of hanging out in the Midwest. Important note: Cute drink with pink umbrella is optional.
Coconut Ginger Shrimp
- 12 Jumbo shrimp (peeled and deveined)
- 2 tbs Coconut oil
- 1 tbs Coconut milk
- 4 tbs Coconut (shredded, unsweetened)
- 4 tbs fresh ginger (grated)
- 2 cloves garlic (minced)
- 2 tbs chives (chopped)
- 1 tsp Black pepper
- Juice from 1 lime
In a sauce pan, heat the coconut oil. Add the garlic, green onion, 1 tbs of the ginger, and 1 tbs of the shredded coconut. Saute briefly.
Add the coconut milk, lime juice, and black pepper to the sauce pot. Cook over medium heat for a minute or two, stirring frequently.
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 tbs of ginger and 3 tbs of shredded coconut.
Coat each shrimp with the coconut oil mixture and then coat with the dry ginger and coconut. Lace the shrimp on skewers.
Cook the skewered shrimp on a grill until done. Serves 2 – 3 people.
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