2 pounds (900 g) raw shrimp, peeled but tails left on
14 ounces (400 ml) coconut milk
1 tablespoon (19 g) sea salt
1/2 teaspoon freshly ground black pepper
1/3 cup (28 g) unsweetened coconut flakes
Use a fine grater or zester to remove and reserve the zest of 1 lime. Juice all the limes (about 1/8 cup juice). Place shrimp in large, zip-close plastic bag. Add coconut milk and three quarters of the lime juice; seal bag and gently shake to coat shrimp. Refrigerate 15 minutes.
Meanwhile, in food processor, combine lime zest, salt and black pepper. Pulse until zest, salt, and pepper are well blended. Transfer to small bowl and set aside.
In a small, dry skillet over medium-low heat, lightly toast coconut flakes. As soon as coconut begins to brown, remove it from heat. Set aside.
Generously coat grill grate with cooking spray and preheat on medium-high. Alternatively, set grill pan over medium-high heat and coat with cooking spray just before ready to cook. Remove shrimp from marinade, discarding marinate. Place shrimp on grill or grill pan and cook 1-2 minutes per side, or until exteriors are pink and centers are opaque. While shrimp are still on grill, drizzle them with remaining lime juice. Transfer shrimp to serving plates, then lightly sprinkle them with salt-lime zest mixture, then with a bit of toasted coconut.
Yield: 4 servings
Per serving: 32 g fat, 7 g net carbs, 54 g protein, 532 calories.