1. Preheat oven to 400º F. Place frozen shrimp in a bowl of cold water while making the marinade.
2. In a blender combine the coconut milk, lime juice, and zest, garlic, coconut aminos, salt, and chili flakes and blend until well combined and uniform in texture. Drain the shrimp, place in a shallow bowl, and cover with coconut-lime marinade. Marinate at room temperature for the next 2 steps or longer in the refrigerator.
3. In a small bowl, coat the sweet potatoes with coconut oil and salt. Drain the pineapple and use a paper towel to absorb additional moisture. Arrange the sweet potatoes and pineapple in a single layer on a baking sheet and roast in the oven for 15 minutes.
4. While the sweet potatoes roast, make the slaw. Combine the cabbage, carrot, green onions, and cashews in a medium bowl. Combine all dressing ingredients in a small jar with a tight-fitting lid. Shake until well combined, pour over the vegetables, and toss until well combined. Set aside.
5. After 15 minutes, remove sweet potatoes and pineapple from oven, toss and place back in the oven.
6. Drain the shrimp and discard the marinade. Arrange the shrimp on another baking sheet in a single layer and sprinkle coconut shreds on top.  Place in the oven with the sweet potatoes and roast until shrimp are opaque and tinged pink, 6-9 minutes. Watch the shrimp closely to ensure they do not overcook. Remove both baking sheets from the oven. Serve the shrimp with slaw and sweet potatoes on the side.

Source: Lani Jacobs-Banner

Tips for What to Do With Excess ingredients: Coconut milk can replace cow's milk in most recipes, and can be used in smoothies and curries. Coconut shreds can be added to yogurt, oatmeal, and trail mix. Cabbage can be added to any salad, and is deliciously sliced and roasted with a pat of butter and a sprinkle of cheese.