Total Time
11mins
Prep 5 mins
Cook 6 mins

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.

Ingredients Nutrition

Directions

  1. Use a grater or zester and zest all the limes and set the zest aside.
  2. Squeeze two of the limes, and combine the juice with coconut milk and the shrimp. Refrigerate for 15 - 30 minutes.
  3. In a food processor, combine the lime zest, salt and pepper. Pulse until blended.
  4. 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.
  5. When shrimp are done, remove from grill and sprinkle with the salt-pepper-lime mixture and the toasted coconut.
Most Helpful

5 5

super easy, and tasted delicious! no changes, we loved it!

4 5

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!

3 5

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.