Spicy Coconut and Lime Grilled Shrimp

4.60 (88)
⏱ 140 mins 🍽 Serves 4 🌶 american 🏷 Appetizer

These grilled shrimp are marinated in a vibrant blend of jalapeño, fresh lime, coconut and soy sauce, creating a flavourful appetiser with a hint of spice. After marinating for at least 2 hours, the shrimp are threaded onto skewers and cooked quickly on a hot grill. The result is a deliciously charred and juicy dish perfect for serving at a cookout. This recipe yields enough for four people and takes around 140 minutes from start to finish.

Spicy Coconut and Lime Grilled Shrimp

Ingredients

  • 2 jalapeno peppers, seeded
  • 1 medium lime, zested and juiced
  • 2 cloves garlic
  • 0.33333334326744 cup chopped fresh cilantro
  • 0.33333334326744 cup shredded coconut
  • 0.25 cup olive oil
  • 0.25 cup soy sauce
  • 1 pound uncooked medium shrimp, peeled and deveined
  • bamboo skewers, soaked in water for 30 minutes

Method

  1. Put the jalapeños, lime zest, lime juice and garlic into a blender. Add the cilantro, coconut, oil and soy sauce, then process the mixture until it is completely smooth.
  2. Transfer the shrimp to a large glass or ceramic bowl. Pour the prepared marinade over them and toss to coat all the shrimp evenly. Cover the bowl with plastic wrap and let the shrimp marinate in the refrigerator for at least 2 hours.
  3. Prepare your outdoor grill, preheating it for medium-high heat. Lightly oil the cooking grate.
  4. Take the shrimp out of the marinade, gently shaking each one to remove any excess liquid. Discard the leftover marinade.
  5. Thread the marinated shrimp onto the pre-soaked bamboo skewers, piercing each shrimp once near the head and again near the tail.
  6. Lay the skewers on the preheated grill. Cook them until they develop a nice colour on all sides and the shrimp meat turns opaque, which should take 2 to 3 minutes per side.

Nutrition (per serving)

Calories277 kcal
Fat17 g
Protein24 g
Sodium1090 mg

Recipe details

CategoryAppetizer
Cuisineamerican
AuthorMolly O