Black and Blue Shrimp Kinilaw

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

Black and Blue Shrimp Kinilaw


  • 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


      • 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.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!