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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.).

This Story Originally Appeared On sunset.com

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Credit: Thayer Allyson Gowdy

Recipe Summary test

marinate:
1 hr
prep:
30 mins
total:
1 hr 30 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

147 calories; calories from fat 56%; protein 13g; fat 9.1g; saturated fat 7.3g; carbohydrates 3.6g; fiber 0.3g; sodium 127mg; cholesterol 93mg.
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