Just in time for the weekend, these tender, tasty, Spicy Coconut and Lime Grilled Shrimp will rock your world! So whether you serve this easy shrimp recipe at a party as an appetizer or for dinner as your entree, this is one dish that will go in your “go-to” recipe file.
This is one of the easiest, quickest dishes you will ever make. It’s also delicious, and the best part; one serving has only 90 calories! These sweet and savory grilled shrimp are perfect! It’s time to get these spicy coconut and lime grilled shrimp into your recipe rotation!
I first made Spicy Coconut and Lime Grilled Shrimp as an appetizer for a luncheon meeting of a cookbook club I’m in, and it was met with rave reviews. We were all cooking dishes from the cookbook Dave’s Dinners by Dave Lieberman. Since then, I have modified it a bit and made it several times, both as an appetizer and an entree, and it’s yummy either way. Just think about it, fresh from the Gulf of Mexico shrimp, marinated in coconut milk, fresh jalapenos, ginger, soy sauce, brown sugar, lime zest, and basil, and then grilled in a grill pan. You don’t even have to fire up your grill.
If you love shrimp as I do, you might also like these yummy shrimp recipes: Quick and Easy Buffalo Shrimp, Easy Ten Minute Roasted Shrimp, and Brown Sugar Glazed Bacon Wrapped Shrimp.
How to make Spicy Coconut and Lime Grilled Shrimp
To make this wonderful dish, gather your ingredients: fresh shrimp, jalapenos, garlic cloves, brown sugar, soy sauce, lime, coconut milk, fresh basil, vegetable oil, kosher salt, and pepper. You will also need some small wooden skewers.
On your mark, get ready, get set, go! Combine the sliced jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, vegetable or olive oil, soy sauce, salt, pepper, lime zest, coconut milk, three-quarters of the fresh basil in a large bowl and mix well.
Soak the wooden skewers in water for about 30 minutes.
While the skewers are soaking, add the shrimp to the marinade and mix well. Let this mixture marinate at room temperature for at least 30 minutes.
Using two skewers, and piercing the shrimp at the head and tail, add about three shrimp to each skewer. Using two skewers makes it easier to turn your shrimp. If you only use one, the shrimp tend to twirl around as you are trying to turn them. (Once they are done, if you prefer, you can remove the shrimp from the two skewers and put them on one skewer to serve.)
Heat a grill pan over high heat for about 4 minutes until it’s smoking hot.
Ensure your kitchen exhaust fan is on, and add the shrimp skewers. Cook the shrimp until they are well browned on each side. This should take about 3-4 minutes total, depending on the size of your shrimp. Don’t overcook the shrimp, or they will be tough.
When all of the shrimp are done, turn the heat off and add any marinade left over to the pan. Let it thicken for a minute or two, and pour this over your shrimp. Garnish with the rest of your basil.
Serve warm or cold. Enjoy!
Recipe:
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Spicy Coconut and Lime Grilled Shrimp
Ingredients
- 1 pound large fresh shrimp peeled and deveined
- 2 small fresh jalapeños sliced
- 3 cloves garlic thinly sliced ½-inch
- ½ inch piece fresh ginger peeled and grated, or 1 teaspoon ground ginger
- 2 tablespoons brown sugar
- 2 tablespoons low-sodium soy sauce
- Zest from ½ lime
- ¼ cup coconut milk
- ¼ cup fresh basil cut into thin strips
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Combine the sliced jalapeños, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, vegetable or olive oil, soy sauce, salt, pepper, lime zest, coconut milk, and three-quarters of the fresh basil in a large bowl and mix well.
- Soak the wooden skewers in water for about 30 minutes so they won't burn.
- Add the shrimp to the marinade and mix well. Let this mixture marinate at room temperature for at least 30 minutes.Using two skewers, and piercing the shrimp at the head and tail, add about 4 shrimp to each skewer. Using two skewers makes it easier to turn your shrimp. If you only use one, the shrimp have a tendency to twirl around as you are trying to turn them. (Once they are done, if you prefer, you can remove the shrimp from the two skewers and put them on one skewer to serve.)
- Heat a grill pan over high heat for about 4 minutes until it's smoking hot.
- Make sure your kitchen exhaust fan is on and add the shrimp skewers. Cook the shrimp until they well browned on each side. This should take about 3-4 minutes total, depending on the size of your shrimp. Don't overcook the shrimp or they will be tough.
- When all of the shrimp are done, turn the heat off and add any marinade that is left over to the pan. Let it thicken for a minute or two and pour this over your shrimp. Garnish with the rest of your basil.
- Serve warm or cold. Enjoy!
Nutrition
Velvet Withers
You say 1/4 coconut milk do you mean 1/4 cup?
Sharon Rigsby
Hi Velvet,
A quick correction! It’s 1/4 cup of coconut milk I’m not sure what happened and I am fixing it now and I am so glad you mentioned it.
I hope you enjoy the recipe.
All the best,
Sharon
J.A. Watson
Such a delicious recipe. I like to serve it as an appetizer.
Pam
Putting these ingredients on my shopping list today!
Gritsandpinecones
Thanks Pam! They are yummy!
Carolyn
I totally enjoyed this when you served it at cookbook club. I am definitely preparing this recipe this week. I think it would be wonderful served over Jasmine rice as an entre’. I think Mr Picky Eater would be delighted with this for dinner and it couldn’t be easier.