READY IN ABOUT 2½ hrs

Spicy Coconut and Lime Grilled Shrimp

Read Reviews (33)

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

Directions

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.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Thread the shrimp onto skewers, piercing each shrimp near the head and tail.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 5 mins
READY IN 2 hrs 20 mins

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!

—MesaMa

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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.

—Carrie

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42 Ratings

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:>

—falconburg

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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.

—darkcoupon

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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!

—Melisa H

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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!

—D Sellers

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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.

—jepiper

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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.

—POC785

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Nutrition

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.

Nutritional Information

Spicy Coconut and Lime Grilled Shrimp

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 169
Calories from Fat: 98

% Daily Value *
Total Fat 10.9g 17 %
Saturated Fat 2.5g 13 %
Cholesterol 115mg 38 %
Sodium 747mg 30 %
** Potassium 184mg 5 %
Total Carbohydrates 4.8g 2 %
Dietary Fiber 1g 4 %
Protein 13.4g 27 %
Sugars 2.1g
** Vitamin A 7 %
** Vitamin C 13 %
** Calcium 4 %
** Iron 23 %
** Thiamin 4 %
** Niacin 38 %
** Vitamin B6 9 %
** Magnesium 10 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.