Best 4 Coconut Lime Marinated And Grilled Shrimp Recipes
Tantalize your taste buds with a culinary journey to the tropics with our delectable Coconut Lime Marinated and Grilled Shrimp recipe. This dish offers a harmonious blend of sweet, tangy, and smoky flavors that will transport you to a coastal paradise. Succulent shrimp are bathed in a vibrant marinade of coconut milk, zesty lime juice, aromatic herbs, and a hint of spice, then grilled to perfection, resulting in a mouthwatering explosion of flavors. Accompanying this main course are two complementary recipes: a refreshing Coconut Lime Slaw that adds a crunchy, tangy contrast, and a creamy Avocado Salsa that brings a rich, velvety texture and a touch of heat. Get ready to embark on a taste adventure that will leave you craving more.
Here are our top 4 tried and tested recipes!
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.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 4.8 g, Cholesterol 115 mg, Fat 10.9 g, Fiber 1 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 747 mg, Sugar 2.1 g
GRILLED COCONUT SHRIMP WITH SHISHITO PEPPERS
Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.
Provided by Anna Stockwell
Categories Shrimp Garlic Lime Coconut Basil Seafood Grill Grill/Barbecue
Yield 4 servings
Number Of Ingredients 10
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.
SWEET AND SPICY GRILLED SHRIMP
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Stir chile-garlic sauce and honey together in a small bowl.
- Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
- Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 37.9 g, Cholesterol 172.6 mg, Fat 1 g, Fiber 1.1 g, Protein 18.6 g, SaturatedFat 0.3 g, Sodium 1469.9 mg, Sugar 34.8 g
COCONUT-LIME SHRIMP
You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they're done.
Provided by Melissa Clark
Categories dinner, seafood, main course
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 15
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.
Tips:
- For the best flavor, use fresh coconut milk. Canned coconut milk can be used, but it will not produce as rich of a flavor.
- If you don't have lime leaves, you can substitute lemon leaves or kaffir lime leaves.
- If you don't have lemongrass, you can substitute ginger.
- To make the marinade ahead of time, simply combine all of the ingredients in a bowl or resealable bag and refrigerate for up to 24 hours. When you're ready to cook, simply drain the shrimp and discard the marinade.
- If you don't have a grill, you can cook the shrimp in a grill pan over medium heat.
- Serve the shrimp with your favorite dipping sauce, such as sweet chili sauce, coconut milk sauce, or lime juice.
Conclusion:
Coconut lime marinated and grilled shrimp is a delicious and easy-to-make dish that is perfect for any occasion. The marinade infuses the shrimp with a sweet and tangy flavor, while the grilling gives them a slightly smoky flavor. Serve the shrimp with your favorite dipping sauce and enjoy!
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