Black and Blue Shrimp Kinilaw

Share Recipe


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.
Black and Blue Shrimp Kinilaw

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!