Ginger Coconut Shrimp

Total Time 30 minutes
Servings 4 Serves


  • 3 tablespoons unsweetened coconut milk
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground white pepper
  • 2 pounds large shrimp peeled and deveined
  • 2 tablespoons coconut oil


  • DO-AHEAD TIP: Marinate shrimp for 30 minutes (see recipe).
  • In a large bowl, whisk together first 6 ingredients (coconut milk through white pepper); add shrimp and turn to coat.
  • Cover and let sit for about 30 minutes. At time of cooking, melt the coconut oil in a large skillet over medium-high heat; add shrimp and cook for 2 to 4 minutes per side or until pink and opaque.


SERVING SUGGESTION: Curried Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; toss with salt, pepper, curry powder and chopped cilantro to taste); add a big spinach salad tossed with Leanne’s Basic Vinaigrette.
NUTRITION: per serving: 330 Calories; 13g Fat; 47g Protein; 4g Carbohydrate; trace Dietary Fiber; 345mg Cholesterol; 808mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat. Points: 8
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