Grilled Prawns with Okra and Eggplant

Ingredient:

• 12 raw shell- and tail-on king or tiger prawns, heads removed
• 1/4 cup grated yellow onion
• 3 tablespoons coconut oil, melted, plus more for grill
• 1 tablespoon fresh thyme leaves, finely chopped
• 2 teaspoons grated lemon zest plus 2 tablespoons fresh lemon juice
• 2 garlic cloves, grated (about 2 teaspoons)
• 1 teaspoon cayenne pepper
• 1 teaspoon fine sea salt
• 1/2 teaspoon grated peeled fresh ginger
• 1/2 teaspoon dried shrimp powder (see Note)
• 3 tablespoons coconut oil, divided, plus more as needed
• 4 small (3-ounce) or baby eggplants (such as garden eggs, unpeeled) (see Note), sliced crosswise into 1/4-inch rounds
• 6 ounces fresh okra, halved lengthwise
• 1 small red onion, finely chopped (about 3/4 cup)
• 1 1/2 teaspoons grated fresh ginger
• 2 garlic cloves, thinly sliced
• 1 teaspoon fine sea salt
• 3/4 teaspoon crushed red pepper
• 3/4 teaspoon ground grains of paradise (see Note)
• 6 ounces baby spinach (about 6 cups)