4 Servings 10 min Cook
1 Tbsp Coconut Oil
1 Tsp Garlic
1 Cup, chopped Onions
1 Cup slices (1" dia) Ginger Root
1 Fruit without refuse Mangos
1 Stalks, large (11 inches long) Celery
24 Oz Shrimp
1 Tsp Salt
1 Tsp Pepper
1 Oz Coconut Meat
1 Fruit Avocados
1 Medium whole (2-3/5" dia) Tomatoes
Heat oil.
Sauté garlic for 2-3 min.
Add onion and ginger; sauté until soft.
Add mango.
Cook for 2-3 min.
Add celery & shrimp.
Cook until shrimp is bright pink and cooked through (3-4 minutes).
Season with salt and pepper.
Top with unsweetened shredded coconut, avocado, and tomatoes.
Serve hot and enjoy!
