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.
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.
4 servings