Grilled Coconut Lime Shrimp Recipes

SPICY COCONUT AND LIME GRILLED SHRIMP

Steps:

• Combine the sliced jalapeños, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, vegetable or olive oil, soy sauce, salt, pepper, lime zest, coconut milk, and three-quarters of the fresh basil in a large bowl and mix well.
• Soak the wooden skewers in water for about 30 minutes so they won't burn.
• Add the shrimp to the marinade and mix well. Let this mixture marinate at room temperature for at least 30 minutes.Using two skewers, and piercing the shrimp at the head and tail, add about 4 shrimp to each skewer. Using two skewers makes it easier to turn your shrimp. If you only use one, the shrimp have a tendency to twirl around as you are trying to turn them. (Once they are done, if you prefer, you can remove the shrimp from the two skewers and put them on one skewer to serve.)
• Heat a grill pan over high heat for about 4 minutes until it's smoking hot.
• Make sure your kitchen exhaust fan is on and add the shrimp skewers. Cook the shrimp until they well browned on each side. This should take about 3-4 minutes total, depending on the size of your shrimp. Don't overcook the shrimp or they will be tough.
• When all of the shrimp are done, turn the heat off and add any marinade that is left over to the pan. Let it thicken for a minute or two and pour this over your shrimp. Garnish with the rest of your basil.
• Serve warm or cold. Enjoy!

GRILLED COCONUT LIME SHRIMP

Steps:

• In a ziploc bag or shallow long container (9x13) whisk coconut milk, olive oil, lime zest & juice of 1 lime, tamari (or coconut aminos), honey, chopped cilantro.
• Skewer shrimp onto wooden or metal skewers. Place skewers into bag or container and marinate for 30-60mins.
• Heat grill to medium high heat.
• Place skewers on hot grill and cook 3-4 minutes, until edges of shrimp start to pink up. Flip and cook an additional 3-4 minutes, or until shrimp is cooked through.
• Remove from heat and sprinkle with coconut and additional cilantro. Serve w/ rice, cauliflower rice, zucchini noodles, rice noodles or over a salad.

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.

COCONUT-LIME SHRIMP

Steps:

• Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
• Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
• Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
• Serve over rice, with remaining cilantro and lime wedges on the side.

SPICY LIME GRILLED SHRIMP

Steps:

• Mix together the Cajun seasoning, lime juice, and vegetable oil in a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 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.

GRILLED COCONUT SHRIMP WITH SHISHITO PEPPERS

Steps:

• Stir together garlic, lime zest, soy sauce, and ¼ cup oil in a medium bowl. Add shrimp and toss to coat. Add ½ cup coconut and toss again to coat. Let sit while grill heats, at least 5 minutes and up to 30 minutes.
• Prepare a grill for high heat, lightly oil grate.
• Carefully arrange shrimp in an even layer on grate. Grill, carefully turning halfway through, until opaque and lightly charred, about 2 minutes. Some of the coconut will fall off in the process, and that's okay. Transfer to a serving platter.
• Grill peppers, turning occasionally and being careful not to let them fall through grate, until lightly charred all over, about 6 minutes. Transfer to platter with shrimp.
• Top shrimp and peppers with basil, drizzle with lime juice, and sprinkle with sea salt and more coconut.

GRILLED COCONUT SHRIMP WITH PINEAPPLE SALSA

Steps:

• For the pineapple salsa: Place the pineapple, jalapeño pepper and red pepper in a bowl and toss to combine.
• Season to taste with lime juice and salt.
• Refrigerate until ready to serve.
• (This can be made in advance and stored in the refrigerator for up to 3 days).
• For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl.
• Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight.
• Preheat the grill to medium.
• Remove the shrimp from the coconut mixture.
• Season with salt and pepper and place 5 shrimp on each skewer.
• Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.
• To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa.
• Garnish with cilantro and serve.