Grilled Spicy Coconut Shrimp

Just in time for the weekend, these tender, tasty Grilled Spicy Coconut Shrimp are going to rock your world! Whether you serve it 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. Honestly, it’s one of the easiest, quickest dishes you will ever make. It’s also delicious, and the best part; one serving has only 134 calories! These sweet and savory grilled shrimp are perfection! It’s time to get these Grilled Spicy Coconut Shrimp into your recipe rotation!

I first made this delicious dish 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.

To make this wonderful dish, gather your ingredients which are: 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.

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 3 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!

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Grilled Spicy Coconut Shrimp

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Rating: 5
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Servings

12 skewers MetricUS Imperial

Ingredients

• 1 pound large fresh shrimp peeled and deveined
• 2 small fresh jalapeños sliced
• 3 piece garlic cloves thinly sliced 1/2-inch
• 1/2 inch piece fresh ginger peeled and grated, or 1 tsp ground ginger
• 2 Tbsp brown sugar
• 2 Tbsp low-sodium soy sauce
• Zest from 1/2 lime
• 1/4 coconut milk
• 1/4 cup fresh basil cut into thin strips
• 2 Tbsp vegetable oil
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Servings 12 skewers MetricUS Imperial Ingredients 1 pound large fresh shrimp peeled and deveined 2 small fresh jalapeños sliced 3 piece garlic cloves thinly sliced 1/2-inch 1/2 inch piece fresh ginger peeled and grated, or 1 tsp ground ginger 2 Tbsp brown sugar 2 Tbsp low-sodium soy sauce Zest from 1/2 lime 1/4 coconut milk 1/4 cup fresh basil cut into thin strips 2 Tbsp vegetable oil 1/2 tsp salt 1/2 tsp ground black pepper

Votes: 2 Rating: 5 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping List

Instructions

1. On your mark, get ready, get set, Go! 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, three-quarters of the fresh basil in a large bowl and mix well.
2. Soak the wooden skewers in water for about 30 minutes so they won't burn.
3. 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.)
4. Heat a grill pan over high heat for about 4 minutes until it's smoking hot.
5. 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.
6. 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.
7. Serve warm or cold. Enjoy!

   

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