Serves: 4


As needed Sea Salt, as needed
12 jumbo shrimp, deveined and peeled (tails left on) (plan on 2 shrimp per person if serving as an appetizer; 3-4 if serving as a main course)
2 ripe, Fresh California Avocados*
2 tsp. freshly grated ginger
2 small cloves garlic, grated
1 tsp. salt
1 (14-fl. oz.) can lite coconut milk
4 cans of water (use the empty coconut can), or less as needed
1 Tbsp. Thai green curry paste (to taste, start with 1 and work up to the amount to suit your spice tolerance)
1 Tbsp. agave nectar (or more to taste)
4 Tbsp. chopped fresh cilantro, plus a few sprigs for garnish
2 limes, juiced

For garnish:

1/2 cup unsweetened flaked coconut (toast in 350 degree oven for 2-3 minutes until golden brown)
4 green onions (scallion), chopped

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit