Enjoy the burst of flavors with this spicy coconut and lime grilled shrimp recipe. The combination of coconut milk, lime juice, and spices create a mouthwatering marinade that infuses the shrimp with a tropical taste. Grilling the shrimp adds a smoky char, enhancing the overall flavor. Serve these juicy and flavorful shrimp skewers as an appetizer or as a main course, and impress your guests with this delectable dish.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/2 cup coconut milk
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Directions
- In a large bowl, whisk together coconut milk, lime juice, olive oil, minced garlic, paprika, cayenne pepper, salt, and black pepper.
- Add the peeled and deveined shrimp to the bowl and toss to coat the shrimp evenly with the marinade. Let the shrimp marinate in the refrigerator for at least 15 minutes, or up to 1 hour for more intense flavors.
- Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning.
- Thread the marinated shrimp onto skewers, piercing them through the body and tail to keep them secure.
- Place the shrimp skewers on the preheated grill and cook for 2-3 minutes per side, or until the shrimp turn opaque and slightly charred.
- Remove the shrimp from the grill and garnish with freshly chopped cilantro. Serve hot with lime wedges on the side for squeezing over the shrimp.
- Enjoy the succulent and spicy coconut and lime grilled shrimp as a standalone appetizer or as a main course accompanied by a side salad or rice.
