Mustard seeds
(brown seeds - for milder, use yellow seeds)
3 tbsp
Lime juice (fresh)
3 tbsp
Cilantro (coriander)
(chopped)
1 tbsp
Coconut oil
(melted)
1/4 tsp
Sea Salt
681 gm
Shrimp, raw
(large, shell-on, easy peel)
1 tbsp
Coconut oil
(melted; for shrimp)
1/4 tsp
Sea Salt
(for shrimp)
1/2 tsp
Hot pepper (chili) flakes
(to taste)
Instructions
Prepare a grill for medium-high heat cooking.
Place mustard seeds in a small heavy skillet and cook, shaking skillet frequently, until seeds are toasted and fragrant, about 3 minutes; you can do this on the grill grate or on the stovetop over medium-high heat.
Cool the seeds slightly, then pulse them in a spice grinder until crushed.
Transfer to a large bowl and stir in lime, cilantro, coconut oil, and salt. Set aside.
Peel Shrimp.
In another bowl, toss shrimp with coconut oil and salt.
Thread shrimp on 6 (12-inch) metal skewers or place them in a grill basket.
Grill, turning once or twice until shrimp are just cooked through, 4 to 5 minutes total. Add to the bowl with mustard seed sauce and toss to coat. Serve hot and enjoy!
Notes:
Quick Tips
Serve with a side of your favorite vegetables
Thread some peppers, zucchini, and/or onions through the skewers before grilling
Nutritional Highlights
Shrimp is a rich source of protein and contains omega 3 fatty acids to promote brain health and astaxanthin which is a great antioxidant
