Coconut Lime Shrimp Skewers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A squeeze of lime adds zing and toasted coconut contributes crunch to this easy make-ahead crowd-pleaser.You can marinate the shrimp for anywhere from one hour to one day. You'll need at least 24 wooden skewers (6 in.). Ingredients:
1 tablespoon minced fresh ginger |
1 tablespoon minced garlic |
1 tablespoon freshly grated lime zest |
2 tablespoons fresh lime juice |
1 can (14 oz.) coconut milk |
2 pounds large shrimp (26 to 30 per lb.), peeled and deveined |
1/4 teaspoon kosher salt |
fresh lime wedges for squeezing |
1/2 cup toasted, sweetened shredded coconut |
Directions:
1. 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.
2. Meanwhile, soak skewers in water. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Push 2 or 3 shrimp onto each 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.
3. 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.
4. Note: Nutritional analysis is per 2-skewer serving.
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