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View Portfolio Get in touchGinger Shrimp
Ingredients
- 2-3/4 pounds jumbo shrimp, peeled and deveined
- 1/4 cup and 3 tablespoons extra virgin coconut oil
- 1-3/4 teaspoons extra virgin coconut oil
- 3 tablespoons and 1-3/4 teaspoons lemon juice
- 7/8 onion, chopped
- 1-3/4 cloves garlic, peeled
- 1 tablespoon and 2-1/4 teaspoons grated fresh ginger root
- 1 tablespoon and 2-1/4 teaspoons minced fresh cilantro leaves
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- skewers
Total Time:
26 min Prep:
20 min
Cook:
6 min
Yield: 8 Level: easy
Yield: 8 Level: easy
Directions
- In a blender or food processor, process the extra virgin coconut oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve a small amount for basting. Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2 hours.
- Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.
