Black and Blue Shrimp Kinilaw

Name: Black and Blue Shrimp Kinilaw
Ingredients: 1 cup California Giant Blackberries, cut in half; 1 cup California Giant Blueberries, whole; 2 cups White Shrimp (Wild Caught, 26/30ct), cut in ½” pieces; ⅔ cup Coconut Vinegar; ½ cup Coconut Cream, Mae Ploy Brand; 2 Tablespoons Cilantro, rough chopped; 3 teaspoons Fresh Ginger, minced; 2 teaspoons Red Onion, minced; 1 teaspoon Fresh Garlic, minced; 1 teaspoon Serrano Chile Pepper, minced; 1 teaspoon Kosher Salt

Blueberries elevate the tropical flavors of coconut, shrimp and ginger in this healthy kinilaw bowl.

INGREDIENTS

1 cup California Giant Blackberries, cut in half
1 cup California Giant Blueberries, whole
2 cups White Shrimp (Wild Caught, 26/30ct), cut in ½” pieces
⅔ cup Coconut Vinegar
½ cup Coconut Cream, Mae Ploy Brand
2 Tablespoons Cilantro, rough chopped
3 teaspoons Fresh Ginger, minced
2 teaspoons Red Onion, minced
1 teaspoon Fresh Garlic, minced
1 teaspoon Serrano Chile Pepper, minced
1 teaspoon Kosher Salt

DIRECTIONS

- - Peel, devein and cut shrimp into ½ inch pieces. Mix together the coconut vinegar, ginger, red onion, garlic, serrano and salt.
- - Marinate the shrimp in this mixture for at least 1 hour under refrigeration. Once the shrimp is firm and slightly orange, add the coconut cream, blackberries, blueberries and cilantro.
- - Toss thoroughly to combine all ingredients. Serve ice cold with fried won ton, chicharron, or enjoy with an ice cold beer.

Black and Blue Shrimp Kinilaw

INGREDIENTS

DIRECTIONS

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Follow your berries to the farm.