Best Coconut Lime Shrimp Skewers Recipes

GRILLED COCONUT-LIME SHRIMP SKEWERS

Steps:

• Mix coconut milk, lime juice, cilantro, coconut oil, shredded coconut, garlic, garam masala, and curry powder together in a large bowl. Add shrimp. Cover and let marinate in the refrigerator for at least 2 hours.
• While shrimp marinates, fill a pan with water. Soak skewers in water so they will not burn during grilling.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread shrimp, pineapple, and mushrooms onto 2 skewers at a time, placed about 1/2-inch apart, so you can turn skewers easily while grilling. Brush with marinade.
• Grill skewers on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes per side.

COCONUT LIME SHRIMP SKEWERS

Steps:

• 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.