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. 1 Combine jalapeños, lime zest, lime juice, and garlic in a blender. Add cilantro, coconut, oil, and soy sauce; blend until smooth.
2. 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. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove shrimp from marinade and gently shake off excess. Discard remaining marinade.
5. 5 Thread shrimp onto skewers, piercing each shrimp near the head and tail.
6. 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 per serving