Ingredients:
SPICY-BANG SHRIMP SAUCE:
⅓ cup unsweetened yogurt
2 organic loves garlic minced
½ tsp fish sauce
Pinch of flake salt
1-2 tbsp sriracha
1 tbsp fresh queezed lime juice
FOR THE SHRIMP:
8 wooden skewers
1 ½ lb jumbo wild caught shrimp peeled and deveined with the tail off
3 tbsp coconut oil
1 tsp flake salt salt
½ tsp organic pepper
FOR THE MANGO SLAW:
2 tbsp coconut oil
1 tbsp rice vinegar
½ tsp ground ginger
2 tbsp lime juice
8 oz coleslaw mix sub shredded cabbage
1/4 cup washed and chopped cilantro
1/4 cup chopped mango
Salt and pepper to taste
Optional: add avocado for extra healthy fat
Instructions:
Soak wooden skewers in water for 15 minutes prior to cooking, this will help prevent the wood from catching on fire!
Make the Slaw:
In a large mixing bowl, add all ingredients except for the coleslaw salad mix, salt and pepper and cilantro, mix to combine.
Add the coleslaw mix and cilantro to the bowl and toss to combine then add salt and pepper to taste. Set aside while you prepare the shrimp.
Make the Bang Bang Sauce:
In a small bowl, add all ingredients listed. Set aside while you prepare the shrimp. (Remember to soak in water to prevent fire, or cook a different way.)
Prepare the Shrimp:
In a large bowl, add the shrimp, coconut oil, salt and pepper and toss to coat fully.
Next, move the shrimp onto the skewers. I suggest using 2, so things are more steady and less likely to fall off!
Heat grill over medium-high heat (350- 400 degrees F) (only grill on an open flame stove if you have experience - of not, use a stovetop grill to be very safe.)
Place the skewers on the grill grates and grill the shrimp with the lid on about 2 minutes to side, or until they are almost cooked through. Then, brush the shrimp all over with the spicy bang sauce and continue to cook for 1-2 more minutes.
Remove the shrimp from the grill and brush. Serve with the slaw or the side (roasted potatoes would be great too!) and enjoy!
