So Good! This will be part of our Xmas tradition! I saved the marinade because it just smelled too good to throw out. Added a little soy sauce and cooked it down a bit to make a dipping sauce and then sprinkled toasted coconut on that. Heavenly!
Coconut Lime Shrimp Skewers
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.).
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Prep & Cook: 30 Minutes
- 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
- 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
- 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.
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