Spicy Papaya Lime Slaw with Coconut Grilled Shrimp

Ingredients

• •1 medium green papaya, peeled, seeded, and shredded
• •1 medium carrot, shredded
• •1/4 cup red onion, thinly sliced
• •1/4 cup fresh cilantro, chopped
• •1 red chili, minced (optional for extra spice)
• •2 tablespoons fresh lime juice
• •2 tablespoons fish sauce
• •1 tablespoon honey or agave syrup
• •1 tablespoon rice vinegar
• •1/4 cup unsweetened shredded coconut, toasted
• •1 pound large shrimp, peeled and deveined
• •2 tablespoons coconut oil, melted
• •1 teaspoon garlic powder
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon cayenne pepper (optional, for extra heat)
• •Salt and pepper to taste
• •Lime wedges for serving

Instructions

1. 1

   Prepare the slaw: In a large bowl, combine the shredded papaya, shredded carrot, red onion, cilantro, and minced chili if using.

2. 2

   In a small bowl, whisk together the lime juice, fish sauce, honey (or agave syrup), and rice vinegar. Pour the dressing over the slaw and toss to coat evenly. Set aside to marinate while you prepare the shrimp.

3. 3

   Toast the shredded coconut in a dry skillet over medium heat until golden brown, about 3-4 minutes. Stir frequently to avoid burning. Remove from heat and set aside.

4. 4

   Preheat your grill or grill pan to medium-high heat.

5. 5

   In a bowl, toss the shrimp with coconut oil, garlic powder, smoked paprika, cayenne pepper if using, salt, and pepper.

6. 6

   Thread the shrimp onto skewers (if using bamboo skewers, soak them in water for at least 30 minutes beforehand to prevent burning).

7. 7

   Grill the shrimp for 2-3 minutes per side, or until they are pink, opaque, and slightly charred.

8. 8

   Sprinkle the toasted coconut over the slaw and toss gently to combine.

9. 9

   Serve the grilled shrimp alongside the papaya lime slaw with lime wedges on the side.