Best 6 Coconut Lime Marinated And Grilled Shrimp Recipes

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Coconut and lime are a match made in culinary heaven. The rich, creamy flavor of coconut pairs perfectly with the bright, tangy zest of lime. Add in some grilled shrimp, and you have a dish that is both delicious and visually appealing. This article will provide you with a recipe for the best coconut lime marinated and grilled shrimp.

Here are our top 6 tried and tested recipes!

SPICY COCONUT AND LIME GRILLED SHRIMP



Spicy Coconut and Lime Grilled Shrimp image

Just in time for the weekend, this tender, tasty spicy coconut and lime grilled shrimp will rock your world. Plus, it's one of my quickest and easiest dishes.

Provided by Sharon Rigsby

Categories     Appetizer     Lunch     Main Dish

Time 50m

Number Of Ingredients 12

1 pound large fresh shrimp (peeled and deveined )
2 small fresh jalapeños (sliced)
3 cloves garlic (thinly sliced 1/2-inch)
½ inch piece fresh ginger (peeled and grated, or 1 tsp ground ginger)
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
Zest from ½ lime
¼ cup coconut milk
¼ cup fresh basil (cut into thin strips)
2 tablespoons vegetable oil
½ teaspoon salt
½ teaspoon ground black pepper

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!

Nutrition Facts : Calories 91 kcal, Carbohydrate 3 g, Protein 11 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 76 mg, Sodium 356 mg, Fiber 0.1 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving

GRILLED COCONUT LIME SHRIMP



Grilled Coconut Lime Shrimp image

Provided by Allison Schaaf

Time 14m

Number Of Ingredients 8

1-1.5 # deveined shrimp
1 can lite coconut milk
1/4 cup olive oil
1 lime
3 T tamari or coconut aminos
1 T honey
1-2 T cilantro (chopped)
1/4 cup unsweetened, shredded coconut

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



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

COCONUT LIME SHRIMP



Coconut Lime Shrimp image

This is not fried coconut shrimp. It's something very different - it's a little tangy, a little sweet, and a little salty. It's very easy and quick to put together.The prep time does not include marinating time in the refrigerator, so plan a few extra minutes for that. I cooked these on a George Foreman grill (high 4 minutes), and I only used about half of the salt mixture, because we generally don't eat a lot of salt, so use your judgement. Also, if your grated zest is fine enough, you do not need to use a food processor.

Provided by Recipe Reader

Categories     Brunch

Time 11m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 limes
2 lbs shrimp, peeled and deveined
1 (14 ounce) can coconut milk
1 tablespoon kosher salt
1/2 teaspoon black pepper
1/3 cup coconut flakes, toasted in a dry skillet

Steps:

  • Use a grater or zester and zest all the limes and set the zest aside.
  • Squeeze two of the limes, and combine the juice with coconut milk and the shrimp. Refrigerate for 15 - 30 minutes.
  • In a food processor, combine the lime zest, salt and pepper. Pulse until blended.
  • Remove shrimp from marinade, and place on a hot oiled grill, grill pan, or use a skillet. Cook for 3 minutes on each side. While shrimp are still on the grill, squeeze the remaining lime over shrimp.
  • When shrimp are done, remove from grill and sprinkle with the salt-pepper-lime mixture and the toasted coconut.

GRILLED LIME SHRIMP



Grilled Lime Shrimp image

Make and share this Grilled Lime Shrimp recipe from Food.com.

Provided by ratherbeswimmin

Categories     Spring

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 teaspoon fresh lime zest
1/4-1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2-1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 -3 tablespoons fresh squeezed lime juice
3 cloves garlic, minced
1 lb shelled deveined uncooked shrimp

Steps:

  • Mix together the first 8 ingredients in a bowl.
  • Add shrimp; toss to coat.
  • Let stand at room temperature for 10 minutes to marinate.
  • Thread shrimp on metal skewers; reserve marinade.
  • Place skewered shrimp on grill over medium heat.
  • Cook 3-7 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally.

Nutrition Facts : Calories 147, Fat 8, SaturatedFat 1.1, Cholesterol 142.9, Sodium 933.5, Carbohydrate 2.7, Fiber 0.2, Sugar 0.2, Protein 15.7

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.

Tips:

  • Choose fresh shrimp: Look for shrimp that are firm and have a slight briny smell. Avoid shrimp that are slimy or have a strong fishy odor.
  • Marinate the shrimp: Marinating the shrimp in a mixture of coconut milk, lime juice, and spices helps to tenderize and flavor the shrimp. You can marinate the shrimp for as little as 30 minutes or up to overnight.
  • Grill the shrimp over medium-high heat: This will help to create a nice sear on the outside of the shrimp while keeping the inside juicy and tender. Cook the shrimp for 2-3 minutes per side, or until they are cooked through.
  • Serve the shrimp with your favorite dipping sauce: Some popular options include a creamy coconut sauce, a spicy chili sauce, or a simple lime wedge.

Conclusion:

Coconut lime marinated and grilled shrimp is a delicious and easy-to-make dish that is perfect for a summer cookout or party. The shrimp are tender and flavorful, and the coconut lime marinade gives them a unique and tropical flavor. Serve the shrimp with your favorite dipping sauce and enjoy!

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