This is not fried coconut shrimp. It's something very different - it's a little tangy, a little sweet, and a little salty. It's very easy and quick to put together.The prep time does not include marinating time in the refrigerator, so plan a few extra minutes for that. I cooked these on a George Foreman grill (high 4 minutes), and I only used about half of the salt mixture, because we generally don't eat a lot of salt, so use your judgement. Also, if your grated zest is fine enough, you do not need to use a food processor.
- Use a grater or zester and zest all the limes and set the zest aside.
- Squeeze two of the limes, and combine the juice with coconut milk and the shrimp. Refrigerate for 15 - 30 minutes.
- In a food processor, combine the lime zest, salt and pepper. Pulse until blended.
- Remove shrimp from marinade, and place on a hot oiled grill, grill pan, or use a skillet. Cook for 3 minutes on each side. While shrimp are still on the grill, squeeze the remaining lime over shrimp.
- When shrimp are done, remove from grill and sprinkle with the salt-pepper-lime mixture and the toasted coconut.
super easy, and tasted delicious! no changes, we loved it!
This was a great and fun seafood dish! I loved the tropical flavor of the cocnut and lime - terrific! I cooked mine in a hot skillet with a little cooking spray. I agree with you about the salt mix; I didn't use all of it either and still felt it was a little much. Next time I'll probably leave out the salt and add a few drops of hot sauce to the marinade mixture. Enjoyed this very much - thanks for sharing!
This recipe sounded great, but it just didn't come together for me. Maybe I did something wrong? It seemed too lime-y for us. I liked the coconut flavor, but the lime just stood out too much. Sorry! Made for PRMR.