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
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.
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.
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.
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.
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.
- Prep Time: 15 minutes (plus 30 minutes to 1 hour marinating time)
- Cook Time: 6-8 minutes
- Category: Main Course, Seafood
- Method: Grilling
- Cuisine: Tropical, Grilled
Nutrition
- Serving Size: 1 serving (3-4 shrimp)
- Calories: 210
- Sugar: 7 g
- Sodium: 300 mg
- Fat: 13 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 150 mg
Keywords: Grilled Coconut Lime Shrimp, Coconut Shrimp Recipe, Lime Shrimp Grilled, Tropical Grilled Shrimp, Easy Shrimp Recipe