Description
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.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course / Appetizer
- Method: Grilling
- Cuisine: Tropical / Southeast Asian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 180mg
