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Ginger Shrimp


  • 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


  1. 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.
  2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.


This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.