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Island Shrimp Cups

2 Tbls. coconut oil
2 Tbls. lime juice
1 Tbls. gluten-free soy sauce
1 Tbls. ginger
1 garlic clove minced
1/4 c. shredded coconut
shrimp (tail removed)
1/2 diced red pepper
1/2 diced green pepper
1 can water chesnuts

Combine all ingredients EXCEPT peppers and water chesnuts with shrimp. Marinate 30 minutes. Sautee peppers and chesnuts in a fry pan with 1/2 tsp. coconut oil. Remove shrimp from fridge and marinate. Dice into small pieces. Add shrimp to peppers and water chesnuts and cook through. Serve in iceberg lettuce cups with shredded coconut and green onions as garnish. YUM!!!

One Comment

  1. MMM. This sounds like a great summer recipe. Just wanted to let you know I added you to my ever-growing list of GF blogs on The Crispy Cook.

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