Grilled Coconut Lime Shrimp And Summer Veggies In Foil Recipes

GRILLED LIME COCONUT SHRIMP FOIL PACKS

Steps:

• In the bowl of a food processor, add red onion, garlic, coconut, lime juice, 1/3 cup cilantro, olive oil, and soy sauce; process on high speed until everything is chopped and well combined. Place mixture into a zip lock bag, add shrimp, and seal. Toss shrimp to coat with mixture. Place in fridge and allow to marinate for at least 2 hours, preferably longer.
• Heat grill over high heat while assembling packets.
• Using 4 large sheets of heavy duty aluminum foil (at least 12 inches long), lay each out on the counter, then add a fourth of the vegetables (zucchini, squash, and corn) to the center of each sheet. Then add a fourth of the marinated shrimp on top of the vegetables. Bring up sides of foiling and roll over a few times, then press the sides together and roll so the packet is sealed. You want to make sure there is room left in the packet for air to flow around the food.
• Reduce grill heat to medium, then place packets on the grill. Cover and cook for 5 minutes over medium heat. Using an oven mitt or heatproof mitt, grab the packets by the top and gently shake. Place back onto grill and allow to cook for 2-3 more minutes.
• Remove from grill, carefully open packets (steam will be coming out and it's HOT), and serve over rice or quinoa (or by themselves!).

COCONUT-LIME MARINATED AND GRILLED SHRIMP

Steps:

• Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine.
• Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
• Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels; don't worry if the coconut milk has hardened while it was in the refrigerator. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
• Top with the sliced scallion and serve with the reserved lime wedges.

GRILLED COCONUT LIME SHRIMP AND SUMMER VEGGIES IN FOIL

Steps:

• In a blender, combine onions, garlic, coconut, lime zest, lime juice, cilantro, olive oil and soy sauce; blend until smooth.
• Place marinade and shrimp in a resealable bag and toss to coat.
• Set aside for 5 minutes.
• Preheat an outdoor grill to medium-high heat.
• For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability and lightly spray with cooking spray.
• Divide up the veggies and shrimp evenly and place into the center of each foil packet.
• Season with salt, pepper, and fajitas seasoning.
• Fold the sides of the foil over the shrimp, covering completely; seal the packets closed.
• Transfer the foil packets to the grill, cover and grill for 6 minutes; turn over the packets and continue to grill for 7 minutes, or until shrimp are opaque.
• Carefully open the foil packets and stir the contents.
• Sprinkle with cilantro or parsley and serve.

SPICY COCONUT AND LIME GRILLED SHRIMP

Steps:

• Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread the shrimp onto skewers, piercing each shrimp near the head and tail.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.

GRILLED COCONUT SHRIMP

Steps:

• Place coconut milk in a skillet and bring to boil. Reduce heat to low and simmer for 10 minutes until reduced by a quarter - it should be the consistency of heavy cream. Stir in the green curry paste, ginger, lime leaves, fish sauce and sugar. Cook another 5 to 6 minutes or until sauce is thickened and fragrant.
• Stir in 1 tbsp each of mint and coriander and all of lime juice. Cool.
• Divide sauce in half in 2 bowls. Season shrimp with salt and stir into half of sauce.
• Marinate shrimp in sauce for 30 minutes. Reserve other half of sauce for dipping sauce.
• Remove shrimps from marinade and discard marinade.
• Preheat grill on high and grill shrimps about 1½ minutes per side or until pink and slightly curled. Cool. Stir in coconut and remaining mint and coriander to dipping sauce. Serve with shrimps.
• Place shrimps on bamboo skewers, if desired.