Super easy, make ahead, light and delicious,
what is not to love about that!
I have made this multiple times and made it for
a small dinner party with friends, paired the
shrimp skewers with filet mignon for an
amazing SURF ‘N TURF.
The coconut-lime marinade can be prepared ahead
and even freezes well so make a double
because you will DEFINITELY be
making this more than once.
If you entertain alot or just want super easy,
have your marinade ready, frozen shrimp
(peeled and deveined) and you have dinner, a small
plate, or appetizer ready in < 30 minutes.
The shrimp can marinate for 30 minutes up to 24 hrs.
You don’t need to use skewers if you are going
to cook these on the stovetop but for grilling,
makes it a whole lot easier.
coconut-lime marinade 
shrimp on skewers after marinating
Always, veggies to serve with and whatever
you have at the time, use it! The pineapple
adds that natural weetness and complements
the lime/coconut combo.
Toast the coconut in the micro in 30 sec intervals
until the desired ‘toastiness’ is achieved.
carrot, zuke, summer squash, pineapple 
toasted coconut
Refer to my go-to recipe
for sautéing veggies. The rice can
also be made ahead!!!
sautéed veggies 
basmati or jasmine rice
Once I have the shrimp on the grill, I
take the marinade, and let it reduce on the
stovetop to thicken it up a bit. When the
shrimp are off the grill, I drizzle the reduced
marinade over the shrimp, give a squeeze of lime,
and top with the toasted coconut!l. OMG!!!!!!!!
Melt in your mouth…………..
DINNER IS SERVED!
bring some tropical flavors into your dinner rotations, pop the shrimp on the barby and saute up those veggies and voila….a super easy, light dinner or appetizer with cocktails
- 1 can coconut milk (14 oz.) (reduced fat will result in thinner marinade)
- 2 TBSP fresh lime juice (may use bottled for convenience)
- 1 TBSP minced fresh ginger (best but may use ground)
- 1 TBSP minced garlic (fresh or jarred)
- 1 TBSP lime zest, freshly grated
- shrimp, peeled and deveined
- 1/4 tsp kosher salt
- 1/2 cup toasted coconut
- fresh lime wedges to garnish
-
Mix all ingredients for marinade.
-
Depending upon how much shrimp you are making, place it in a bowl and add enough marinade to coat all of the shrimp. Typically, I use about one third to make enought shrimp for two people. The rest I freeze.
-
After 30 min or up to one day in advance marinating, put shrimp on skewers if grilling.
-
Cook until lightly charred and turning pink, ~ 3 min each side.
-
While cooking shrimp, put the marinade that the shrimp was in and reduce on stovetop to thicken up slightly.
-
Once shrimp are cooked, arrange on platter, drizzle reduced marinade over all the shrimp, top with toasted coconut, and squeeze some lime all over.
-
Serve with the rice and veggies, or alone as an appetizer with cocktails!
