Spicy Coconut and Lime Grilled Shrimp Recipe - Allrecipes.com
Spicy Coconut and Lime Grilled Shrimp Recipe

Spicy Coconut and Lime Grilled Shrimp

Recipe by  

"This easy recipe blends together coconut and lime and adds just a touch of spice with jalapeno peppers. A perfect appetizer for summer cookouts."

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Ingredients Edit and Save

Original recipe makes 1 pound shrimp Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    2 hrs 20 mins


  1. Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Thread the shrimp onto skewers, piercing each shrimp near the head and tail.
  4. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.
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Reviews More Reviews

Most Helpful Positive Review
Jul 20, 2010

Let me tell you... I never, I mean NEVER ever want to eat any other kind of shrimp other than these again! OMG! They are utterly delicious! I did change it slightly... I was having a party consisting of 50+ people coming so I had to up the quantities. Upon reading other reviews, I made the following changes... I used 6 pounds of shrimp, 9 jalapenos, 5 large lime (just the juice, I guess in my rush, I didn't remember to zest them), 7 heaping tablespoons minced garlic, 2 cups fresh cilantro, 2 cups sweetened shredded coconut, 1 cup oil & 1 cup soy sauce. I also added one can of coconut milk to the mix. Zipped everything through my food processor and marinated the shrimp for 3-4 hours. My marinade was not thick but it was chunky and when I skewered them, I made sure I didn't shake anything off of them, so what stuck to the shrimp stayed on the shrimp. Hubby grilled them up and these were cleared out in no time at all! Even my husbands family who usually doesn't comment on the food was asking what was in them! That tells me something... Yum! I can't wait to eat these again!

Most Helpful Critical Review
Jul 06, 2009

The heat from the jalapeno drowned out the other flavors. Next time, I will reduce the jalapeno. For the person looking for a spicy jalapeno: look for one with "stripess" or streaks that give it the appearance that it's bursting from it's skin. Those usually have more heat.

Jul 08, 2009

I made this for a couple of my girlfriends...and they loved it. I used coconut milk instead of shredded. I also added some chipolte powder, an Anaheim pepper because I only had one jalapeno, and a touch of agave nectar. very tasty:>

Jul 13, 2009

I made this recipe for my mother, sister and very picky nephew who all loved it. I only used about 1/8 cup of soy sauce and the flavor was still a little strong, so next time I would cut back on that. I'd strongly suggest adding some kind of chili powder for a little more flavor. Also, I made a 2nd batch of marinade and added 1/4 cup mayo to use as a dipping sauce that ended up being a huge hit. I was a little disappointed that the coconut flavor did not stand out at all against the heavy lime and cilantro, but that was probably my own fault for not using fresh coconut. Still a delicious dish that will definitely become a regular at BBQs.

Jul 06, 2010

This dish is amazing! I did alter it a bit however... added 1/3 cup of lime juice, 2 tbs of coconut milk, 1 tbs cayenne pepper, 2 tbs chili powder. When grilling poured some of the extra marinade onto the shrimp, the grill almost toasted the coconut which was great. Then served up the last bit of the extra marinade as a dipping sauce, was excellent!

Jun 22, 2009

I really enjoyed this recipe; the marinade has a good flavor. I'm not a huge soy fan, so I cut back on it just a tad. I was a bit disappointed (no fault to the recipe) that my jalapenos didn't offer much heat so I'll be sure to taste them beforehand next time. I'll definitely make these again - tasty and easy to make!

Apr 08, 2011

This is an absolutely amazing recipe! I did make one modification, however. Instead of including the jalepenos, I opted for serrano peppers. My family was literally salivating for more after they tore through them. I loved it. I think I'll use this dish as a reward.

Aug 11, 2010

Very good, but ended up pretty salty. I'll use low sodium soy sauce next time. This can be used as a side dish or use larger shrimp and make it a main course. I altered this recipe using half the amount of jalapenos and used thyme instead of cilantro (as I am not a fan.) Turned out well.


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  • Calories
  • 169 kcal
  • 8%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 13.4 g
  • 27%
  • Sodium
  • 747 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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