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Whole 30 Coconut Lime Shrimp

Whole 30 Coconut Lime Shrimp

A tropical treat that comes together quickly with only 5 ingredients. Double the recipe for a crowd pleasing appetizer.
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Prep Time 5 minutes
Cook Time 15 minutes
Marinate 1 hour
Course: Appetizer, Main Course
Cuisine: Thai
Calories: 147
Ingredients Method

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

Method
 

Coconut Lime Shrimp
  1. Preheat oven to 325.
  2. Lay coconut in a single layer on a baking sheet lined with parchment paper.
  3. Bake for 3 minutes, agitate, and then bake for another 3 minutes. Remove and cool.
  4. Combine the rest of the ingredients in a bowl and marinate shrimp for one hour.
Grilled
  1. When ready to cook preheat a grill to 450-500 degrees.
  2. 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"
  3. 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
  1. Remove Shrimp and pour marinade into a 10 inch skillet with high walls on med high heat. Simmer 10 minutes, stirring occasionally.
  2. Add shrimp and cook for 5 minutes. Shrimp is done when its slightly pink a looks like the letter "C"
  3. Plate and squeeze fresh lime juice on shrimp. Top with toasted coconut and lime zest. Serve with extra lime wedges on the side.