1/2 cup shredded unsweetened coconut
Zest from 4 limes (about 2 tablespoons)
1 to 1 1/2 teaspoons red chili flakes
1 teaspoon ground coriander
1/2 teaspoon granulated garlic
3 tablespoons canola oil
1 pound (21 to 25) tail-on shrimp, peeled and deveined
1/4 cup whole cilantro leaves
2 scallions, thinly sliced
Lime wedges, for serving
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