Coconut Lime Shrimp Skewers
photo by LucyS-D
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 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
directions
- In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk.
- Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
- Meanwhile, 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.
- Prepare a grill for high heat (450° to 550°; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds).
- Spear 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.
- Arrange 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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RECIPE SUBMITTED BY
appleydapply
United States