This easy recipe for coconut-lime shrimp is marinated in a blend of puréed coconut, lime zest, lime juice, and jalapeño peppers for a touch of spice. A perfect appetizer for summer cookouts.
Ingredients
- 2 jalapenos peppers , seeded
- 1 medium lime , zested and juiced
- 2 cloves garlic
- 0.33 cups chopped fresh cilantro
- 0.33 cups shredded coconut
- 0.25 cups olive oil
- 0.25 cups soy sauce
- 1 pound uncooked medium shrimp , peeled and deveined
- bamboo skewers , soaked in water for 30 minutes
Instructions
-
1
Combine jalapeños, lime zest, lime juice, and garlic in a blender. Add cilantro, coconut, oil, and soy sauce; blend until smooth.
-
2
Place shrimp in a large glass or ceramic bowl. Pour in marinade and toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours.
-
3
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
-
4
Remove shrimp from marinade and gently shake off excess. Discard remaining marinade.
-
5
Thread shrimp onto skewers, piercing each shrimp near the head and tail.
-
6
Place skewers onto the preheated grill; cook until nicely browned on all sides and the meat is opaque, 2 to 3 minutes per side.
Nutrition Facts
Per serving
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