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.
Notes
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