1/1 Photo of Coconut Lime Shrimp Skewers
This is another recipe from the Luau article in Sunset's June 2009 issue. The suggested servings for 12 people is for finger food portions allowing 2 6" skewers per person; for a main dish you can use larger skewers and it will serve 4-6 people.
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- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon freshly grated lime zest
- 2 tablespoons fresh lime juice
- 1 (14 ounce) can coconut milk
- 2 lbs large shrimp, peeled and deveined (26 to 30 per lb.)
- 1/4 teaspoon kosher salt
- fresh lime wedge, for squeezing
- 1/2 cup toasted sweetened flaked coconut
- 1In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk.
- 2Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
- 3Meanwhile, prepare your wooden skewers by soaking in water. For finger food/party portions, you'll want 24 6" skewers. Use about 12 long skewers if you're serving on dinner plates.
- 4Prepare a grill for high heat (450° to 550°; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds).
- 5Spear 2 or 3 shrimp onto each 6" skewer in a "C" shape (through each end); cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.
- 6Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut. Serve with extra lime wedges on the side.
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Nutritional Facts for Coconut Lime Shrimp Skewers
Serving Size: 1 (122 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 168.1
- Calories from Fat 79
- Total Fat 8.8 g
- Saturated Fat 6.9 g
- Cholesterol 115.2 mg
- Sodium 176.1 mg
- Total Carbohydrate 5.9 g
- Dietary Fiber 0.9 g
- Sugars 3.8 g
- Protein 16.5 g
The following items or measurements are not included: