Name: Grilled Coconut Lime Shrimp: A Tropical Flavor Explosion
Prep time: 15 min
Cook time: PT-489550H36M43S
Total time: 45 min
Cuisine: Tropical
Ingredients: 1 lb large shrimp, peeled and deveined (tail on or off, based on preference); 1/4 cup coconut milk (full-fat for richness); 2 tablespoons fresh lime juice (about 1 lime); 2 tablespoons olive oil; 2 teaspoons honey; 1 teaspoon garlic, minced; 1 teaspoon ground ginger; 1/2 teaspoon ground cumin; 1/2 teaspoon red pepper flakes (optional for heat); Salt and pepper, to taste; 1/2 cup shredded unsweetened coconut; Fresh cilantro, chopped (optional for garnish)

When the weather warms up, nothing beats a grilled seafood dish that brings the taste of the tropics straight to your plate. Grilled Coconut Lime Shrimp is the perfect choice for your next cookout or weeknight dinner. The combination of sweet coconut, tangy lime, and succulent shrimp creates a mouthwatering experience that’s both light and full of flavor. It’s an easy recipe that only requires a few ingredients, making it ideal for a quick and impressive meal. Whether you’re hosting a barbecue or just craving a tropical getaway in your kitchen, this dish will transport you to a sun-drenched beach with every bite.

In this article, we’ll walk you through how to make Grilled Coconut Lime Shrimp from start to finish, with all the tips, variations, and storage advice you need to make this dish a hit.

Ingredients

For this Grilled Coconut Lime Shrimp, you’ll need the following ingredients to serve approximately 4 people:

For the Marinade:

1 lb large shrimp, peeled and deveined (tails on or off, based on your preference)
1/4 cup coconut milk (full-fat for a richer taste)
2 tablespoons fresh lime juice (about 1 lime)
2 tablespoons olive oil (for richness and moisture)
2 teaspoons honey (for a hint of sweetness)
1 teaspoon garlic, minced
1 teaspoon ground ginger (adds a little zing)
1/2 teaspoon ground cumin (for an earthy depth)
1/2 teaspoon red pepper flakes (optional, for a little heat)
Salt and pepper, to taste

For the Coating:

1/2 cup shredded unsweetened coconut (for that signature tropical flavor and texture)
Fresh cilantro (for garnish, optional)

Instructions

Step 1: Preparing the Shrimp

Start by preparing your shrimp. If you’re using frozen shrimp, make sure they are thawed completely and patted dry with paper towels. This is important to ensure the marinade sticks properly to the shrimp. Once ready, place the shrimp in a large bowl or resealable plastic bag.

Step 2: Making the Marinade

In a separate bowl, whisk together 1/4 cup coconut milk, 2 tablespoons fresh lime juice, 2 tablespoons olive oil, 2 teaspoons honey, 1 teaspoon minced garlic, 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, and 1/2 teaspoon red pepper flakes (if you’re adding heat). Season the mixture with a pinch of salt and pepper. This marinade is the star of the dish, infusing the shrimp with creamy coconut goodness, tangy lime, and a little spice. Pour the marinade over the shrimp, making sure each shrimp is coated evenly.

Seal the bag or cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour. This gives the shrimp time to absorb the flavors. Be careful not to marinate them for too long, as the acidity from the lime can start to “cook” the shrimp, making them tough.

Step 3: Preparing the Grill

While the shrimp is marinating, preheat your grill to medium-high heat (around 375-400°F). If you’re using a charcoal grill, let the coals burn down to a consistent medium heat. For gas grills, set the burners to medium-high and let the grill warm up for 10 minutes. If you don’t have a grill, you can also use a grill pan on the stovetop.

Step 4: Coating the Shrimp with Coconut

Once the shrimp has marinated, remove them from the marinade and lightly shake off any excess liquid. Spread the shredded coconut on a plate and gently press the shrimp into the coconut on both sides. This gives each shrimp a crispy, golden exterior when grilled. Make sure to coat the shrimp evenly but not too thickly, as you want the coconut to complement the shrimp without overwhelming it.

Step 5: Grilling the Shrimp

Place the coconut-coated shrimp on the preheated grill, arranging them in a single layer. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook the shrimp; they should still be juicy and tender, with a light char from the grill. The coconut should crisp up nicely, adding texture and flavor.

Once the shrimp are cooked, remove them from the grill and transfer them to a serving platter.

Conservation and Storage

If you happen to have leftovers, here’s how you can store them:

In the Refrigerator: Allow the shrimp to cool to room temperature, then store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop to avoid drying them out.
Freezing: For longer storage, you can freeze the grilled shrimp. Arrange the shrimp in a single layer on a baking sheet and freeze them until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and reheat as desired.

Note: While grilled shrimp tastes best fresh, freezing can preserve the flavor and texture reasonably well. However, the coconut coating may lose some crispiness upon reheating.

Variations

One of the great things about Grilled Coconut Lime Shrimp is how easily it can be customized to suit different tastes and preferences. Here are a few variations to try:

Add Pineapple: Grilled pineapple pairs wonderfully with coconut and lime. Try skewering pineapple chunks alongside the shrimp on the grill for an added tropical burst.
Spicy Coconut Shrimp: Increase the heat by adding more red pepper flakes or even a chopped fresh chili to the marinade. You could also drizzle some spicy sriracha sauce over the shrimp after grilling for an extra kick.
Coconut Shrimp Tacos: Transform this dish into tacos by serving the grilled shrimp in soft tortillas with shredded cabbage, avocado, and a squeeze of lime. Add a drizzle of creamy cilantro-lime sauce for an added flavor boost.
Herb Infusion: If you prefer a more herbal flavor, add fresh basil or mint to the marinade in place of the cilantro. This will give the shrimp a refreshing twist.

Serving Suggestions

Grilled Coconut Lime Shrimp is incredibly versatile and can be paired with a variety of side dishes to make a complete meal. Here are a few ideas for serving:

Rice: Serve the shrimp over coconut rice or a bed of steamed jasmine rice to complement the tropical flavors. You could even toss the rice with a bit of the leftover marinade for added flavor.
Salad: A fresh avocado and mango salad with a light vinaigrette would balance the richness of the shrimp. Add a bit of chili powder to the salad dressing for a subtle heat.
Grilled Veggies: Pair the shrimp with a side of grilled vegetables, such as zucchini, bell peppers, or asparagus. The smoky char from the grill will complement the shrimp beautifully.
Dips: Serve the shrimp with a tangy yogurt-based dipping sauce or a sweet and spicy mango chutney for an extra layer of flavor.

Conclusion

Grilled Coconut Lime Shrimp is a delightful dish that brings together the creamy, tropical flavor of coconut with the refreshing tang of lime, all balanced by the sweetness of the shrimp. The recipe is simple, quick, and perfect for a variety of occasions, whether you’re hosting a summer barbecue or craving a flavorful weeknight dinner. The versatility of this dish allows for endless variations, making it easy to adjust the flavors to your liking. Whether served with rice, grilled veggies, or a fresh salad, this dish promises a tropical escape with every bite. Get ready to enjoy a mouthwatering combination of sweet, savory, and smoky flavors with Grilled Coconut Lime Shrimp!

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Grilled Coconut Lime Shrimp: A Tropical Flavor Explosion

Author: hafsahafsa
Total Time: 45 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Grilled Coconut Lime Shrimp brings together the sweet, nutty flavor of coconut with the tangy zest of lime, all balanced by the succulent shrimp. This dish is ideal for a quick and flavorful summer meal, whether you’re grilling on the patio or cooking inside on a stovetop grill pan. The coconut coating crisps beautifully as the shrimp cook, while the lime and garlic-infused marinade adds a burst of tropical freshness. It’s the perfect dish for a light, delicious dinner or as a crowd-pleasing appetizer at your next BBQ.

Ingredients

For the Marinade:

1 lb large shrimp, peeled and deveined (tail on or off, based on preference)

1/4 cup coconut milk (full-fat for richness)

2 tablespoons fresh lime juice (about 1 lime)

2 tablespoons olive oil

2 teaspoons honey

1 teaspoon garlic, minced

1 teaspoon ground ginger

1/2 teaspoon ground cumin

1/2 teaspoon red pepper flakes (optional for heat)

Salt and pepper, to taste

For the Coating:

1/2 cup shredded unsweetened coconut

Fresh cilantro, chopped (optional for garnish)

Instructions

Step 1: Preparing the Shrimp

Start by preparing the shrimp. If you’re using frozen shrimp, ensure they are completely thawed and patted dry with paper towels. This ensures that the marinade sticks properly to the shrimp. Once prepared, place the shrimp into a large bowl or resealable plastic bag.

Step 2: Making the Marinade

In a separate bowl, whisk together the 1/4 cup coconut milk, 2 tablespoons fresh lime juice, 2 tablespoons olive oil, 2 teaspoons honey, 1 teaspoon minced garlic, 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, and 1/2 teaspoon red pepper flakes (if using). Season the marinade with a pinch of salt and pepper.

Pour the marinade over the shrimp and toss to coat evenly. Seal the bag or cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour. This gives the shrimp enough time to soak in the flavors.

Step 3: Preheating the Grill

While the shrimp is marinating, preheat your grill to medium-high heat (around 375-400°F). If you’re using a charcoal grill, allow the coals to burn down to a consistent medium heat. For a gas grill, set the burners to medium-high and let the grill warm up for 10 minutes.

If you don’t have an outdoor grill, you can also use a grill pan on the stovetop.

Step 4: Coating the Shrimp with Coconut

After the shrimp has marinated, remove them from the marinade and lightly shake off any excess liquid. Spread the 1/2 cup shredded coconut onto a plate. Gently press each shrimp into the shredded coconut, ensuring both sides are coated evenly. This will create a crispy exterior once grilled.

Step 5: Grilling the Shrimp

Place the coconut-coated shrimp onto the preheated grill, arranging them in a single layer. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough. The coconut should crisp up and turn golden brown, adding a beautiful texture and flavor.

Once the shrimp are cooked, remove them from the grill and transfer them to a serving platter.

Notes

Shrimp Size: Large shrimp are recommended for this recipe because they hold up well on the grill and offer a satisfying bite. If you use smaller shrimp, reduce the cooking time slightly.

Coconut Coating: Ensure the coconut coating isn’t too thick. You want it to lightly coat the shrimp for a crisp, golden finish. Too much coconut can overpower the shrimp.

Marinating Time: While the shrimp can marinate for up to an hour, avoid marinating for longer, as the lime juice can start to “cook” the shrimp, which can lead to a rubbery texture.

Storage: If you have leftover shrimp, store it in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking.

Customization: You can adjust the heat level of the shrimp by adding more or less red pepper flakes or by using a spicy chili sauce.