NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

2 tbsp Unsweetened shredded coconut

2 tbsp Sugar-free sweet chili sauce

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Garlic powder

1 tbsp Fresh cilantro

1 wedge Lime

PREPARATION

• 1

  Soak wooden skewers in water for 20 minutes to prevent burning during the grilling process.

• 2

  In a medium bowl, toss the peeled and deveined shrimp with avocado oil, sea salt, and garlic powder until evenly coated.

• 3

  Place the shredded coconut on a small plate and press one side of each shrimp into the coconut to create a light crust.

• 4

  Thread the shrimp onto the skewers, alternating with chunks of red bell pepper and zucchini rounds.

• 5

  Preheat a grill pan or outdoor grill to medium-high heat and lightly grease the surface.

• 6

  Place the skewers on the grill and cook for 3 to 4 minutes per side, or until the shrimp are opaque and the coconut is golden brown.

• 7

  During the final minute of cooking, brush the shrimp generously with the sugar-free sweet chili sauce.

• 8

  Remove from the heat and garnish with freshly chopped cilantro and a squeeze of lime juice before serving.