Coconut Lime Shrimp Skewers

Coconut Lime Shrimp Skewers Recipe
Photo: Thayer Allyson Gowdy
A squeeze of lime adds zing and toasted coconut contributes crunch to this easy make-ahead crowd-pleaser.You can marinate the shrimp for anywhere from one hour to one day. You'll need at least 24 wooden skewers (6 in.).

Yield:

Serves 12

Recipe from

Recipe Time

Marinate: 1 Hours
Prep & Cook: 30 Minutes

Nutritional Information

Calories 147
Caloriesfromfat 56 %
Protein 13 g
Fat 9.1 g
Satfat 7.3 g
Carbohydrate 3.6 g
Fiber 0.3 g
Sodium 127 mg
Cholesterol 93 mg

Ingredients

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

Preparation

1. 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.

2. Meanwhile, soak skewers in water. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Push 2 or 3 shrimp onto each 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.

3. 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.

Note: Nutritional analysis is per 2-skewer serving.

Note:

June 2009
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