1/3cupcoconut aminos(this amount is approximate, see recipe steps below)
Instructions
Start your grill and and prepare it for high heat.
Rinse shrimp with cold water. Set aside on a paper towel lined plate to dry while you prepare the marinade.
In a medium bowl, combine garlic, cilantro, chili powder and lime juice. Mix well, it should be a thick consistency.
Add in some coconut aminos, just enough to make a "paste" that can be smeared on the shrimp to marinate it with flavor. You don't want it too runny.
Add shrimp to the bowl with the marinade and mix everything together to coat all the shrimp.
Thread the shrimp onto kabobs. and it is ready to grill. At this point you can grill the shrimp immediately or set the shrimp in the refridgerator to marinate for up to an hour.
Grill the shrimp for about 3 minutes each side, until it is cooked through. Remove and serve.
Notes
Nutrition amounts are per serving and an estimate and provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.