Juicy, succulent shrimp marinated in a zesty coconut lime sauce, skewered and grilled to perfection. The combination of coconut milk, fresh lime juice, and a hint of spice creates a tropical, flavorful dish perfect for summer cookouts or a light, refreshing dinner.
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In a medium bowl, whisk together coconut milk, lime juice, lime zest, olive oil, soy sauce, honey, garlic, ginger, and red pepper flakes.
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Season with salt and pepper to taste.
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Reserve 1/4 cup of the marinade for basting and dipping.
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Add the shrimp to the remaining marinade, ensuring each piece is well-coated.
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Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse.
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Do not marinate for more than 1 hour, as the acid in the lime juice can start to "cook" the shrimp.
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Remove shrimp from the marinade and thread onto skewers, about 4-5 shrimp per skewer.
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Discard the used marinade.
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Preheat the grill to medium-high heat (400°F/200°C).
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Lightly oil the grill grates to prevent sticking.
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Place the skewers on the grill and cook for 2-3 minutes per side, or until the shrimp are opaque and lightly charred.
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During the last minute of grilling, brush the skewers with the reserved marinade.
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Remove from the grill and let rest for 2 minutes.
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Transfer the skewers to a serving platter.
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Garnish with fresh cilantro and lime wedges.
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Serve immediately with coconut rice, a crisp salad, or grilled vegetables.
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Spice it Up: Add more red pepper flakes or a dash of sriracha for extra heat.
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Add Pineapple: Thread fresh pineapple chunks between the shrimp for a sweet, tropical twist.
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Gluten-Free Option: Use tamari instead of soy sauce.
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Baking Option: If grilling is not an option, bake the skewers at 400°F (200°C) for 8-10 minutes, flipping halfway through.
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Storage: Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent overcooking.
Ingredients
Directions
-
In a medium bowl, whisk together coconut milk, lime juice, lime zest, olive oil, soy sauce, honey, garlic, ginger, and red pepper flakes.
-
Season with salt and pepper to taste.
-
Reserve 1/4 cup of the marinade for basting and dipping.
-
Add the shrimp to the remaining marinade, ensuring each piece is well-coated.
-
Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse.
-
Do not marinate for more than 1 hour, as the acid in the lime juice can start to "cook" the shrimp.
-
-
Remove shrimp from the marinade and thread onto skewers, about 4-5 shrimp per skewer.
-
Discard the used marinade.
-
Preheat the grill to medium-high heat (400°F/200°C).
-
Lightly oil the grill grates to prevent sticking.
-
Place the skewers on the grill and cook for 2-3 minutes per side, or until the shrimp are opaque and lightly charred.
-
During the last minute of grilling, brush the skewers with the reserved marinade.
-
Remove from the grill and let rest for 2 minutes.
-
Transfer the skewers to a serving platter.
-
Garnish with fresh cilantro and lime wedges.
-
Serve immediately with coconut rice, a crisp salad, or grilled vegetables.
-
Spice it Up: Add more red pepper flakes or a dash of sriracha for extra heat.
-
Add Pineapple: Thread fresh pineapple chunks between the shrimp for a sweet, tropical twist.
-
Gluten-Free Option: Use tamari instead of soy sauce.
-
Baking Option: If grilling is not an option, bake the skewers at 400°F (200°C) for 8-10 minutes, flipping halfway through.
-
Storage: Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent overcooking.