Ensure shrimp has been adequately deveined and cleaned. Place shrimp in a resealable bag.
If coconut oil is solid, gently heat to a liquid state. Combine coconut oil with lime juice, garlic, and ginger using an immersion blender, small food processor, or hand whisking. Add mixture to the bag, seal, and shake to thoroughly coat shrimp. Allow shrimp to marinate for 5 minutes.
Preheat grill to medium-high heat while shrimp is marinating.
Prepare two 10x10-inch foil sheets for each packet.
Evenly divide red cabbage between each foil packet, placing the vegetable in the center. Place marinated shrimp on top of cabbage. Tuck lime slices into the shrimp. Top with sea salt and cilantro.
Fold each side of the foil over the shrimp and seal.
Place each foil packet on the grill for 5 to 6 minutes. Carefully flip each foil packet over and grill for an additional 6 to 7 minutes, or until shrimp are no longer translucent.
Carefully remove packets from grill and open each one to vent and prevent overcooking. Stir contents of the foil packet prior to serving and garnish with additional cilantro.
Cabbage may be substituted with vegetable of choice or omitted completely. Zucchini or riced cauliflower would make an excellent low carb, keto compatible substitute!
Nutrition information is based on a single serving and is provided as a convenience for Ketogasm readers. Data may vary based on brand and recipe variation. Click here for more detailed nutrition information.