Coconut Lime Shrimp Skewers

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 Sunset

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Recipe Time

Marinate: 1 Hour
Prep & Cook: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 56%
  • Protein: 13g
  • Fat: 9.1g
  • Saturated fat: 7.3g
  • Carbohydrate: 3.6g
  • Fiber: 0.3g
  • Sodium: 127mg
  • Cholesterol: 93mg

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. 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. 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. 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.
  4. Note: Nutritional analysis is per 2-skewer serving.
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