Whole 30 Coconut Lime Shrimp
A tropical treat that comes together quickly with only 5 ingredients. Double the recipe for a crowd pleasing appetizer.
Ingredients
- 1/3 cup coconut shredded, unsweetend
- 2/3 cup coconut milk
- 1 lime zested
- 2 tbsp lime juice
- 1/4 tsp ginger grater
- 1 lb jumbo shrimp peeled, deveined
Instructions
Coconut Lime Shrimp
- Preheat oven to 325.
- Lay coconut in a single layer on a baking sheet lined with parchment paper.
- Bake for 3 minutes, agitate, and then bake for another 3 minutes. Remove and cool.
- Combine the rest of the ingredients in a bowl and marinate shrimp for one hour.
Grilled
- When ready to cook preheat a grill to 450-500 degrees.
- When ready to cook. Remove shrimp from marinade and slightly dab with a paper towel. Place the shrimp on the grill and cook for 2-3 minutes. Once shrimp starts to curl, flip and cook for an additional 2-3 minutes. Shrimp is done when its slightly pink a looks like the letter "C"
- Plate and squeeze fresh lime juice on shrimp. Top with toasted coconut and lime zest. Serve with extra lime wedges on the side.
Stove top
- Remove Shrimp and pour marinade into a 10 inch skillet with high walls on med high heat. Simmer 10 minutes, stirring occasionally.
- Add shrimp and cook for 5 minutes. Shrimp is done when its slightly pink a looks like the letter "C"
- Plate and squeeze fresh lime juice on shrimp. Top with toasted coconut and lime zest. Serve with extra lime wedges on the side.