This Grilled Coconut Lime Shrimp recipe is a tropical delight that combines the creaminess of coconut milk, the tanginess of lime, and the subtle smokiness from the grill. Perfect for summer barbecues, weeknight dinners, or special gatherings, this dish offers a refreshing burst of flavor in every bite.
Why You’ll Love This Recipe
You’ll fall in love with this Grilled Coconut Lime Shrimp because it’s quick, healthy, and absolutely packed with flavor. The coconut milk tenderizes the shrimp while adding a creamy richness, and the lime brings a zesty brightness that balances everything beautifully. It’s versatile enough to serve as an appetizer, over rice, or tossed into a salad. Plus, it’s ready in under 30 minutes — perfect for busy days!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb (450 g) large shrimp, peeled and deveined
1/4 cup coconut milk
2 tbsp olive oil
Juice and zest of 1 lime
2 cloves garlic, minced
1 tsp honey or maple syrup
1/2 tsp smoked paprika (optional)
Salt and pepper, to taste
Fresh cilantro or lime wedges, for garnish
Directions
Prepare the Marinade
In a medium bowl, whisk together coconut milk, olive oil, lime juice and zest, minced garlic, honey or maple syrup, smoked paprika (if using), salt, and pepper.
Marinate the Shrimp
Add the shrimp to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours, to allow the flavors to develop.
Preheat the Grill
Heat the grill to medium-high. If you’re using wooden skewers, soak them in water for 20 minutes to prevent burning, then thread the shrimp onto the skewers.
Grill the Shrimp
Place shrimp on the grill and cook for 2–3 minutes per side, until they turn pink, opaque, and lightly charred on the edges.
Serve
Transfer the grilled shrimp to a platter. Garnish with fresh cilantro and lime wedges. Serve immediately over rice, salad, or noodles for a full meal, or enjoy as a flavorful appetizer.
Servings and timing
This recipe makes about 4 servings.
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 6 minutes
Total time: approximately 45 minutes
Variations
Spicy Kick: Add 1/2 teaspoon of chili flakes or a dash of hot sauce to the marinade for extra heat.
Creamier Version: Mix in a tablespoon of Greek yogurt to make the marinade thicker and creamier.
Citrus Twist: Swap lime for lemon or a mix of both for a different flavor profile.
Herb Boost: Try adding fresh mint or basil for an aromatic variation.
Oven Option: If you don’t have a grill, bake the shrimp on a lined tray at 425°F (220°C) for about 8–10 minutes.
Storage/Reheating
Store leftover grilled shrimp in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over medium heat for 1–2 minutes or in the microwave for 20–30 seconds. Avoid overcooking during reheating to keep the shrimp tender and juicy.
FAQs
How long should I marinate the shrimp?
Marinate the shrimp for at least 30 minutes but no longer than 2 hours to prevent the acid from the lime from breaking down the texture.
Can I use frozen shrimp?
Yes, just make sure to thaw and pat them dry before marinating.
What type of shrimp works best?
Large or jumbo shrimp work best for grilling since they hold their shape and stay juicy.
Can I make this recipe without a grill?
Absolutely. You can use a grill pan, bake in the oven, or even cook them on the stovetop.
Can I prepare the marinade ahead of time?
Yes, the marinade can be made up to 1 day in advance and kept in the refrigerator.
What can I serve with this dish?
Serve with jasmine rice, coconut rice, grilled vegetables, or a fresh tropical salad.
How can I make it dairy-free?
The recipe is already dairy-free since it uses coconut milk instead of dairy.
Can I use other seafood?
Yes, this marinade works wonderfully with scallops, fish fillets, or squid.
How do I know when the shrimp are done?
Shrimp are ready when they turn pink, opaque, and curl slightly into a “C” shape.
Can I freeze grilled shrimp?
Yes, you can freeze them for up to 2 months. Reheat gently before serving.
Conclusion
Grilled Coconut Lime Shrimp is the perfect combination of tropical flavors and simple preparation. With its tender, juicy shrimp infused with coconut and lime, it’s a dish that feels both refreshing and satisfying. Whether you’re hosting a summer cookout or just craving something light yet flavorful, this recipe delivers every time.
Grilled Coconut Lime Shrimp is a tropical-inspired dish featuring tender shrimp marinated in coconut milk, lime juice, garlic, and spices, then grilled to perfection. Bright, creamy, and quick to prepare — ideal for summer dinners or appetizers.
Ingredients
1 lb (450 g) large shrimp, peeled and deveined
1/4 cup coconut milk
2 tbsp olive oil
Juice and zest of 1 lime
2 cloves garlic, minced
1 tsp honey or maple syrup
1/2 tsp smoked paprika (optional)
Salt and black pepper, to taste
Fresh cilantro or lime wedges, for garnish
Instructions
Make the marinade: In a medium bowl, whisk together coconut milk, olive oil, lime juice and zest, garlic, honey, paprika (if using), salt, and pepper.
Marinate the shrimp: Add shrimp to the marinade, toss to coat, cover, and refrigerate for 30 minutes to 2 hours.
Prepare grill: Preheat grill to medium-high. If using wooden skewers, soak them for 20 minutes, then thread shrimp onto skewers.
Grill shrimp: Grill for 2–3 minutes per side, until pink, opaque, and slightly charred.
Serve: Transfer to a platter, garnish with cilantro and lime wedges. Serve over rice, salad, or as an appetizer.
Notes
Don’t over-marinate: Shrimp should not marinate longer than 2 hours to avoid a mushy texture.
No grill? Use a grill pan or bake at 425°F (220°C) for 8–10 minutes.
Spice it up: Add chili flakes or hot sauce to the marinade for extra heat.
Meal ideas: Pair with coconut rice or grilled veggies for a full meal.
