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
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Mix all ingredients for marinade.
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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.
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After 30 min or up to one day in advance marinating, put shrimp on skewers if grilling.
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Cook until lightly charred and turning pink, ~ 3 min each side.
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While cooking shrimp, put the marinade that the shrimp was in and reduce on stovetop to thicken up slightly.
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Once shrimp are cooked, arrange on platter, drizzle reduced marinade over all the shrimp, top with toasted coconut, and squeeze some lime all over.
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Serve with the rice and veggies, or alone as an appetizer with cocktails!