Coconut Lime Shrimp: Grilled Delight with Tropical Flavors

Indulge in a taste of the tropics with this mouthwatering recipe for Grilled Coconut Lime Shrimp. Succulent shrimp marinated in coconut oil, zesty lime, and a hint of garlic, then grilled to juicy perfection – it’s a dish that effortlessly brings a burst of sunshine to your plate. Whether you’re looking for a quick weeknight meal or a show-stopping appetizer for your next gathering, these skewers are sure to impress with their elegant simplicity.

I still remember the first time I served this Grilled Coconut Lime Shrimp at a backyard BBQ – it was an instant hit, with everyone vying for the last skewer. The sweet, smoky flavors of coconut and lime transport me back to lazy beach days with my family, creating a dish that’s not just delicious but also brimming with cherished memories. Paired with a squeeze of fresh lime and a sprinkle of cilantro, these shrimp skewers are a true crowd-pleaser that will have your guests coming back for more.

Whip up a batch of these delightful skewers and watch them disappear before your eyes. Whether you’re grilling up a storm for a summer party or simply craving a taste of the tropics year-round, this Grilled Coconut Lime Shrimp recipe is sure to become a firm favorite. So fire up the grill, thread those shrimp onto skewers, and get ready to savor every bite of this irresistible dish that perfectly balances the vibrant flavors of coconut and lime.

Quick Benefits

• Bright Tropical Flavors: The combination of coconut oil and fresh lime brings a burst of tropical goodness to your grilled shrimp.
• Easy & Elegant: Transform a handful of ingredients into an irresistible, elegant meal or appetizer that’s perfect for busy weeknights or summer parties.
• Versatile & Customizable: Swap ingredients like the type of oil or herbs to suit your taste. Add heat with chili flakes or pair with various sides like rice, tortillas, or salads for a customizable experience.
• Make-Ahead & Freezer-Friendly: Marinate and freeze shrimp for up to one month, or store leftovers for salads or meal prep.

Why You’ll Love This Coconut Lime Shrimp: Grilled Delight with Tropical Flavors Recipe

• Bright Tropical Flavors: This recipe brings the taste of the tropics to your plate with juicy shrimp marinated in coconut oil and fresh lime, perfect for those who love vibrant, refreshing dishes.
• Easy and Elegant: Transform a handful of simple ingredients into an elegant and fuss-free meal or appetizer, ideal for busy weeknights or special occasions.
• Irresistibly Craveable: The sweet, smoky coconut flavor makes this dish completely craveable, making it a favorite among guests at gatherings and parties.
• Memorable and Nostalgic: The combination of coconut and lime evokes memories of beach trips and family gatherings, creating a nostalgic and heartwarming dining experience.
• Versatile Leftovers: Leftover grilled shrimp can be stored and reheated for up to two days, making them perfect for salads, rice bowls, or other creative dishes.
• Customizable Flavors: Easily customize the recipe by swapping ingredients like coconut oil for olive oil, lime for lemon, or cilantro for parsley, allowing you to tailor the dish to your taste preferences.
• Perfect Pairings: Serve the grilled shrimp over rice, in tacos, or as part of a summer appetizer tray with wine, showcasing its versatility and ability to complement a variety of dishes.
• Cultural Inspiration: Inspired by Southeast Asian and Caribbean cooking traditions, this recipe offers a taste of exotic flavors combined with familiar grilling techniques, appealing to those who enjoy diverse culinary influences.
• Make-ahead Option: Marinate and freeze the shrimp for up to one month, offering a convenient make-ahead option for meal prep, parties, or quick weeknight dinners.
• Fresh Ingredients: The importance of using fresh lime juice, thawing shrimp properly, and soaking skewers is emphasized, ensuring optimal flavor and texture for the grilled coconut lime shrimp.

Ingredients for Coconut Lime Shrimp: Grilled Delight with Tropical Flavors

For the Shrimp

• 1 teaspoon honey or maple syrup
• Skewers, soaked if wooden
• 2 cloves garlic, minced
• 2 tablespoons coconut oil or olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• Juice of 1 lime
• Zest of 1 lime
• 2 tablespoons unsweetened shredded coconut
• 1 pound large shrimp, peeled and deveined

For Garnish

• Lime wedges
• Chopped fresh cilantro

Pro Tips for Coconut Lime Shrimp: Grilled Delight with Tropical Flavors

To enhance the flavors of your Grilled Coconut Lime Shrimp, consider marinating the shrimp for a slightly longer period, around 15-20 minutes. This allows the coconut, lime, and garlic to fully infuse into the shrimp, resulting in a more flavorful dish. Additionally, be sure to thaw frozen shrimp completely and pat them dry before marinating for the best grilling results.

For a successful grilling session, soak wooden skewers in water for at least 20 minutes to prevent burning on the grill. This simple step will ensure that your skewers hold up well during the cooking process. Serve the Grilled Coconut Lime Shrimp with steamed rice, fresh salads, or grilled vegetables to create a complete tropical meal. Feel free to customize the recipe by adding or omitting shredded coconut based on your taste preferences.

How to Make Coconut Lime Shrimp: Grilled Delight with Tropical Flavors

Step 1: Prepare Marinade

In a mixing bowl, combine coconut oil, lime zest, lime juice, minced garlic, honey, salt, and black pepper. Whisk until well blended. Optional: Stir in shredded coconut for added texture.

Step 2: Marinate Shrimp

Coat shrimp with marinade and refrigerate for 15 to 20 minutes.

Step 3: Assemble Skewers

Skewer marinated shrimp with slight spacing between each piece for even cooking.

Step 4: Grill Shrimp

1. Preheat grill to medium-high heat. Grill skewered shrimp for 2 to 3 minutes per side until pink and opaque. Optionally, sprinkle extra shredded coconut on shrimp while grilling for a toasted texture.

Step 5: Garnish and Serve

Place the grilled shrimp on a serving plate and garnish with lime wedges and chopped cilantro. Serve right away as an appetizer or main course with rice or salad.

Storage Tips

Once you have made Grilled Coconut Lime Shrimp, store any leftovers in an airtight container in the refrigerator for up to two days. To reheat, gently warm the shrimp in a skillet to avoid overcooking and maintain their juicy texture. Avoid microwaving the shrimp as it can make them rubbery. Leftover shrimp can be repurposed beautifully in salads or rice bowls for a quick and flavorful meal.

For longer storage, marinate the shrimp and freeze them flat in a zip bag for up to one month. When ready to enjoy, defrost the shrimp in the fridge and grill them as usual for a convenient and delicious meal option. Remember to use fresh lime juice for the best flavor, and consider marinating the shrimp for 15-20 minutes to allow the coconut, lime, and garlic flavors to fully develop before grilling. Enjoy this dish with steamed rice, salads, or grilled vegetables for a complete tropical dining experience.

Ingredient Substitutions

For a different oil option, you can substitute coconut oil with a mild olive oil. If you prefer a different citrus flavor, lemon can be used instead of lime. Additionally, fresh parsley can be used as a substitute for cilantro if needed. To add some heat to the dish, consider including a pinch of chili flakes or a dash of hot sauce to the marinade.

If you don’t have unsweetened shredded coconut, feel free to omit it or replace it with toasted coconut flakes for a similar texture and a slightly different flavor profile. Remember to soak wooden skewers before grilling to prevent them from burning. To make this dish ahead of time, marinate the shrimp and freeze them in a zip bag for up to one month. When ready to cook, defrost in the refrigerator and grill as instructed.

Serving Suggestions

For a creative serving suggestion, try serving the Grilled Coconut Lime Shrimp over a bed of coconut-infused jasmine rice, garnished with a sprinkle of toasted coconut flakes for added crunch and visual appeal. The aromatic combination of coconut and lime will transport your taste buds to a tropical paradise with each bite.

Alternatively, assemble the marinated shrimp on skewers with fresh pineapple chunks before grilling to create vibrant and flavorful tropical shrimp skewers. Serve these skewers as a colorful and enticing appetizer at your next summer gathering, paired with a zesty cucumber salad and chilled white wine to complete the beachy vibe. Your guests will surely be impressed by the burst of flavors and the fun presentation of these coconut lime shrimp skewers.

FAQs for Coconut Lime Shrimp: Grilled Delight with Tropical Flavors

Can I use olive oil instead of coconut oil in this recipe?

Yes, you can substitute coconut oil with olive oil. Use a mild olive oil for a similar result in flavor.

Can I use lemon instead of lime if I don’t have any on hand?

Absolutely, you can use lemon instead of lime in this recipe. Lemon will provide a slightly different citrusy flavor but will work well with the other ingredients.

Do I have to include shredded coconut in the marinade?

No, shredded coconut is optional in this recipe. If you prefer not to have the texture and flavor of coconut in your shrimp, you can omit it without affecting the overall dish.

How long can I marinate the shrimp for?

It is recommended to marinate the shrimp for 15–20 minutes to allow the flavors of coconut, lime, and garlic to fully infuse. Marinating for longer periods may overpower the delicate shrimp flavor.

Conclusion

Grilled Coconut Lime Shrimp are not just a dish; they are a journey to tropical bliss with every succulent bite. The combination of coconut, lime, and smoky grilled shrimp is a flavor explosion that will transport you to sun-kissed beaches and breezy palm trees. Whether you’re hosting a summer gathering or simply treating yourself to a special meal, these skewers are a delightful choice that never fails to impress.

Remember, the key to perfecting the Grilled Coconut Lime Shrimp lies in the freshness of your ingredients and the love you put into the marinating process. Let the flavors mingle, the shrimp soak up the tropical goodness, and your grill work its magic. Embrace the simplicity of this recipe and watch it elevate your dining experience to new heights. So fire up the grill, thread those shrimp onto skewers, and get ready to savor a taste of paradise with every juicy, zesty, and coconut-infused bite of your Grilled Coconut Lime Shrimp.

Coconut Lime Shrimp: Grilled Delight with Tropical Flavors

Tropical grilled shrimp marinated in coconut oil and zesty lime, a perfect combination of sweet and smoky flavors for an irresistible dish.

Print Recipe Pin Recipe

Prep Time20 min

Cook Time6 min

Total Time26 min

CuisineAmerican

Skill LevelEasy

Servings4 Servings (Approximately 12–15 shrimp skewers)

Ingredients

For the Shrimp

• 1 teaspoon honey or maple syrup
• Skewers, soaked if wooden
• 2 cloves garlic, minced
• 2 tablespoons coconut oil or olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• Juice of 1 lime
• Zest of 1 lime
• 2 tablespoons unsweetened shredded coconut
• 1 pound large shrimp, peeled and deveined

For Garnish

• Lime wedges
• Chopped fresh cilantro

Instructions

1. Prepare Marinade: In a mixing bowl, combine coconut oil, lime zest, lime juice, minced garlic, honey, salt, and black pepper. Whisk until well blended. Optional: Stir in shredded coconut for added texture.
2. Marinate Shrimp: Coat shrimp with marinade and refrigerate for 15 to 20 minutes.
3. Assemble Skewers: Skewer marinated shrimp with slight spacing between each piece for even cooking.
4. Grill Shrimp: 1. Preheat grill to medium-high heat. Grill skewered shrimp for 2 to 3 minutes per side until pink and opaque. Optionally, sprinkle extra shredded coconut on shrimp while grilling for a toasted texture.
5. Garnish and Serve: Place the grilled shrimp on a serving plate and garnish with lime wedges and chopped cilantro. Serve right away as an appetizer or main course with rice or salad.