Best 6 Coconut Lime Shrimp Skewers Recipes

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**Coconut Lime Shrimp Skewers: A Tropical Delight for Your Taste Buds**

Transport yourself to a tropical paradise with every bite of these delectable Coconut Lime Shrimp Skewers. Succulent shrimp, marinated in a tantalizing blend of coconut milk, zesty lime, and aromatic spices, are expertly skewered and grilled to perfection, creating a symphony of flavors that will tantalize your taste buds. Served with a refreshing cilantro-lime dipping sauce, these skewers are the perfect appetizer, main course, or addition to your next backyard barbecue.

**Additional Recipe Highlights:**

* **Coconut Lime Shrimp Tacos:** Elevate your taco night with a tropical twist. Simply substitute the skewers with grilled shrimp and pile them into warm tortillas, topped with the tangy cilantro-lime dipping sauce, shredded cabbage, and your favorite taco toppings.

* **Coconut Lime Shrimp Salad:** Create a light and flavorful salad that's perfect for lunch or dinner. Toss grilled shrimp with mixed greens, juicy mango, crunchy cucumber, and red bell pepper. Drizzle with the zesty cilantro-lime dressing and sprinkle with toasted coconut for an added tropical touch.

* **Coconut Lime Shrimp Stir-Fry:** Turn your shrimp skewers into a flavorful stir-fry. Sauté shrimp with colorful vegetables like broccoli, bell peppers, and snow peas in a fragrant coconut-lime sauce. Serve over steamed rice or noodles for a satisfying and quick meal.

Get ready to embark on a culinary journey that will transport you to the tropics. With easy-to-follow instructions and vibrant flavors, these Coconut Lime Shrimp Skewers and their accompanying recipes are sure to become your new favorites. So, gather your ingredients, fire up the grill, and let the tropical vibes flow into your kitchen!

Let's cook with our recipes!

GRILLED MOJITO-LIME SHRIMP SKEWERS



Grilled Mojito-Lime Shrimp Skewers image

Seafood belongs on your grill: These shrimp kebabs get a tropical citrusy kick from the marinade, and a fresh and crunchy finish from the toasted coconut, cilantro and peanut topping.

Provided by Roger Mooking

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 8

One 1.06-ounce package mojito-lime marinade mix, such as McCormick® Grill Mates® Mojito Lime Marinade
1/4 cup vegetable oil
2 tablespoons apple cider or white wine vinegar
2 pounds extra-large peeled and deveined shrimp, tail-on
1/4 cup unsweetened shredded coconut
1/4 cup fresh cilantro leaves, roughly chopped
1/4 cup salted roasted peanuts, roughly chopped
2 limes, cut into wedges

Steps:

  • Whisk together the mojito-lime marinade mix, oil, vinegar and 2 tablespoons water in a large bowl. Remove 3 tablespoons of the marinade and reserve for basting. Add the shrimp to the remaining marinade and toss to coat. Cover and refrigerate for 30 minutes.
  • Prepare a grill for high heat.
  • Put the coconut in a small flameproof skillet on the grill and cook, shaking frequently, until the coconut is toasted in spots, 3 to 4 minutes. Transfer the toasted coconut to a clean plate lined with paper towels and allow to cool. Set aside.
  • Skewer the shrimp: Thread a skewer through a shrimp, then thread it through a second shrimp, alternating the direction so the tail end of the second shrimp is directly above the head end of the first shrimp. Repeat with 4 additional shrimp on the same skewer, alternating the direction each time. Repeat with the remaining shrimp and skewers so you have 8 skewers of shrimp.
  • Tear off 2 large pieces of aluminum foil and fold each into a long rectangle. Arrange on the grill about 12 inches apart. Lay the skewers on the grill so that the exposed wood end tips of the skewers are resting on the foil (this will keep the skewers from burning). Grill until the undersides of the shrimp are pink and charred in spots, 3 to 4 minutes. Turn the skewers over and baste with the reserved marinade. Grill until the undersides are pink and charred in spots, 3 to 4 minutes more. Transfer to a platter.
  • Add the cilantro and peanuts to the coconut and toss to combine. Sprinkle the mixture over the shrimp and serve with the lime wedges.

COCONUT-LIME MARINATED AND GRILLED SHRIMP



Coconut-Lime Marinated and Grilled Shrimp image

The quick and easy marinade in this recipe is a great way to use up that leftover coconut milk you have in your refrigerator. It adds a touch of sweetness to grilled shrimp and only takes 30 minutes to infuse tremendous flavor into your next dinner. Serve with steamed white rice or cold rice noodles for a light but delicious meal.

Provided by Food Network Kitchen

Time 45m

Yield Serves 4

Number Of Ingredients 9

3 large limes (about 10 ounces)
One 1/2-inch piece fresh ginger
2 large cloves garlic
1/4 to 1/2 teaspoon crushed red pepper flakes, to taste
2 tablespoons canola oil
1/3 cup canned coconut milk
Kosher salt
1 pound jumbo shrimp (16/20), peeled and deveined
1 small scallion, thinly sliced

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.

COCONUT-LIME SHRIMP



Coconut-Lime Shrimp image

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

2 tablespoons toasted sesame oil
2 shallots, diced
1 to 2 jalapeño or serrano peppers, seeded if you like, minced
1 1/4 teaspoons fine sea salt, plus more to taste
2 tablespoons freshly grated or minced ginger
2 large garlic cloves, finely grated or minced
1 (14-ounce) can unsweetened coconut milk (1 3/4 cups)
1/2 cup chopped cilantro leaves
1 pound peeled large shrimp
1 tablespoon freshly grated lime zest
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon coconut sugar or light brown sugar
1 teaspoon Asian fish sauce, plus more to taste
Cooked rice, for serving
Lime wedges, for serving

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.

COCONUT SHRIMP WITH LIME DRESSING



Coconut Shrimp with Lime Dressing image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

Peanut or vegetable oil, for deep-frying
2 egg whites
1 tablespoon cornstarch
Kosher salt
Freshly ground black pepper
12 (U-15) jumbo shrimp, peeled, deveined, and flattened
2 cups flaked coconut
Lime dressing, recipe follows
2 bunches watercress leaves, for garnish
1 cup sour cream
1 lime, zested and juiced
1 small shallot, finely diced
2 tablespoons chopped parsley
1 tablespoon sugar
1/4 teaspoon finely chopped scotch bonnet pepper
Kosher salt
Freshly ground black pepper

Steps:

  • In a large heavy bottom saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fryer thermometer inserted in the oil reaches 350 degrees F. (If you do not have a thermometer a cube of bread will brown in about 3 minutes.)
  • In a bowl whisk together the egg whites, cornstarch, salt, and pepper, to taste. Dip the shrimp into the egg mixture, and then press the shrimp into the coconut flakes, coating well on both sides.
  • Fry the shrimp in batches until coconut is golden, about 2 to 3 minutes. Drain on paper towel. Serve immediately.
  • Dress shrimp with lime dressing and garnish with watercress leaves.
  • Combine ingredients in a small bowl, and chill until ready to serve.

COCONUT LIME SHRIMP SKEWERS



Coconut Lime Shrimp Skewers image

This is another recipe from the Luau article in Sunset's June 2009 issue. The suggested servings for 12 people is for finger food portions allowing 2 6" skewers per person; for a main dish you can use larger skewers and it will serve 4-6 people.

Provided by appleydapply

Categories     Summer

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon freshly grated lime zest
2 tablespoons fresh lime juice
1 (14 ounce) can coconut milk
2 lbs large shrimp, peeled and deveined (26 to 30 per lb.)
1/4 teaspoon kosher salt
fresh lime wedge, for squeezing
1/2 cup toasted sweetened flaked coconut

Steps:

  • In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk.
  • Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
  • Meanwhile, prepare your wooden skewers by soaking in water. For finger food/party portions, you'll want 24 6" skewers. Use about 12 long skewers if you're serving on dinner plates.
  • Prepare a grill for high heat (450° to 550°; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds).
  • Spear 2 or 3 shrimp onto each 6" skewer in a "C" shape (through each end); cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.
  • Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut. Serve with extra lime wedges on the side.

Nutrition Facts : Calories 168.1, Fat 8.8, SaturatedFat 6.9, Cholesterol 115.2, Sodium 176.2, Carbohydrate 6, Fiber 1, Sugar 3.9, Protein 16.5

SPICY COCONUT AND LIME GRILLED SHRIMP



Spicy Coconut and Lime Grilled Shrimp image

This easy recipe blends together coconut and lime and adds just a touch of spice with jalapeno peppers. A perfect appetizer for summer cookouts.

Provided by Molly O

Categories     Seafood     Shellfish     Shrimp

Time 2h20m

Yield 6

Number Of Ingredients 9

2 jalapeno peppers, seeded
1 lime, zested and juiced
2 garlic cloves
⅓ cup chopped fresh cilantro
⅓ cup shredded coconut
¼ cup olive oil
¼ cup soy sauce
1 pound uncooked medium shrimp, peeled and deveined
skewers

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

Tips:

  • Use fresh ingredients: Fresh coconut milk, lime juice, and shrimp will give your skewers the best flavor.
  • Marinate the shrimp: Marinating the shrimp in the coconut-lime mixture for at least 30 minutes will help them become more flavorful and tender.
  • Skewer the shrimp properly: Make sure to skewer the shrimp through the thickest part of the flesh, so they don't fall off the skewer while cooking.
  • Cook the shrimp over medium heat: Cooking the shrimp over medium heat will help them cook evenly and prevent them from becoming overcooked.
  • Serve the skewers with your favorite dipping sauce: Coconut-lime dipping sauce, sweet chili sauce, or a simple soy sauce mixture are all great options.

Conclusion:

Coconut lime shrimp skewers are a delicious and easy-to-make appetizer or main course. They are perfect for a summer cookout or party. The combination of coconut, lime, and shrimp is refreshing and flavorful, and the skewers are sure to be a hit with your guests.

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