Total time: 30 minutes
2 pounds raw shrimp, peeled, tail on
14-ounce can full-fat coconut milk
1 tablespoon kosher salt
1/2 teaspoon black pepper
1/3 cup unsweetened coconut flakes
Remove and reserve zest of 1 lime. Juice limes (about ‹ cup juice).
Place shrimp in a large zip-close plastic bag. Add the coconut milk and three-quarters of the lime juice; seal bag and shake to coat shrimp. Refrigerate 15 minutes.
Combine lime zest, salt and black pepper in bowl. Set aside. Lightly toast the coconut flakes in a skillet. Set aside.
Generously coat a grill grate with cooking spray and preheat on medium-high.
Remove the shrimp from the marinade, discarding the marinade. Place the shrimp on the grill and cook about one to two minutes per side, or until the exteriors are pink and the centers are opaque. While the shrimp are still on the grill, drizzle them with the remaining lime juice. Transfer the shrimp to serving plates, then lightly sprinkle them with the salt-lime zest mixture, then with a bit of toasted coconut.
Per serving: 330 calories; 52 grams protein; 4 grams carbohydrates; 10 grams fat (6 saturated, 0 trans fat); 338 milligrams cholesterol; 672 milligrams sodium; 1 gram fiber; 92 calories from fat.