Easy Grilled Coconut Lime Shrimp

Grilled Coconut Lime Shrimp: The Only Recipe You’ll Ever Need

If you’re craving a taste of the tropics without leaving your backyard, this Grilled Coconut Lime Shrimp recipe is your ultimate solution. Imagine firing up the grill on a warm summer evening and creating shrimp that’s marinated in a zesty coconut lime blend, resulting in an explosion of flavors that’s both refreshing and satisfying. As a beloved dish from cookinwithlalyta.com, this Grilled Coconut Lime Shrimp stands out for its effortlessly vibrant citrusy notes infused with creamy coconut, making it the go-to for quick, healthy meals that wow your family and friends. Within just 25 minutes, you’ll master a dish that’s perfect for beginners and pros alike.

The allure of Grilled Coconut Lime Shrimp lies in its sensory symphony—picture the smoky char from the grill meeting the creamy coconut milk, balanced by the tangy punch of fresh lime. Each bite delivers a perfect contrast of tender, juicy shrimp with a slight crispiness on the edges, while the aromatic herbs like cilantro release an inviting fragrance that fills the air. The flavors dance on your palate: the subtle earthiness of cumin adds depth, the garlic brings a gentle warmth, and the overall tropical essence transports you to a beachside paradise, making every meal feel like a vacation.

What sets this Grilled Coconut Lime Shrimp recipe apart on cookinwithlalyta.com is the expertise of Chef Lalybeth, who has perfected a simple yet transformative marinade technique that’s been tested in real kitchens to ensure foolproof results. You’ll discover the “Chef’s Secret” to achieving unparalleled tenderness and flavor, along with practical tips that build your confidence in the kitchen. From ingredient spotlights to step-by-step guidance, this post is your comprehensive guide, packed with pro tips, FAQs, and storage advice to make you a grilling guru.

Why This Grilled Coconut Lime Shrimp Recipe is a Game-Changer

The Chef’s Secret to this Grilled Coconut Lime Shrimp lies in the fresh lime zest infusion, which elevates the marinade by releasing essential oils that enhance the coconut milk’s creaminess, creating an irresistibly aromatic and tangy profile that’s unmatched. This technique ensures every shrimp absorbs maximum flavor, turning a simple grill session into a gourmet experience that sets this recipe apart from ordinary grilled shrimp dishes.

Unbeatable Texture: The science behind the texture comes from the coconut milk’s natural fats, which tenderize the shrimp during marination, preventing it from becoming tough on the grill. This high-fat content helps maintain moisture, resulting in succulent, perfectly charred bites that are both chewy and tender, thanks to the quick cooking at medium-high heat.

Foolproof for a Reason: This recipe has been rigorously tested multiple times to guarantee consistent results, even for novice cooks. With precise measurements and straightforward steps, you’ll avoid common pitfalls like over-marinating, ensuring your Grilled Coconut Lime Shrimp turns out perfectly every time, making it a reliable staple for your summer grilling repertoire.

Ingredient Spotlight: Quality Makes the Difference

For the star of the show—1 pound large shrimp, peeled and deveined—quality matters because fresh, wild-caught shrimp offer a sweeter, firmer texture that absorbs marinades beautifully. This ingredient provides the main protein base, delivering a lean, nutritious punch with high protein content. Opt for sustainably sourced shrimp to enhance flavor; if unavailable, substitute with frozen shrimp that’s been thawed properly, but avoid pre-cooked varieties to prevent rubbery results.

Canned coconut milk, at 1 cup, is the heart of this Grilled Coconut Lime Shrimp’s creamy, tropical essence. It adds richness and tenderness to the shrimp while binding the flavors together. Always choose full-fat coconut milk for its superior creaminess; a lower-quality option might separate or dilute the taste. For a substitution, you could use coconut cream for extra thickness, or almond milk if you’re dairy-free, though it will slightly alter the authentic coconut flavor.

The juice and zest of 2 limes bring a bright, acidic tang that balances the richness in this Grilled Coconut Lime Shrimp recipe. Lime’s natural acids help tenderize the shrimp and enhance its freshness. Use organic limes for the best zest, free from pesticides; if limes are out of season, lemons can substitute, but they offer a milder citrus note that might need a touch more to match the zesty intensity.

Minced garlic from 2 cloves adds a pungent, aromatic depth that elevates the marinade’s overall profile in Grilled Coconut Lime Shrimp. It’s essential for building layers of flavor, acting as a flavor enhancer. Fresh garlic is key for its potent taste—avoid pre-minced for better results; if you’re out, garlic powder works in a pinch, but use half the amount to prevent overpowering the dish.

Fresh cilantro, chopped to 1 tablespoon, introduces a herbaceous freshness that brightens the Grilled Coconut Lime Shrimp. It pairs perfectly with the citrus and coconut, adding a vibrant, leafy note. For the best quality, select bright green leaves; parsley can substitute for those who dislike cilantro, maintaining the fresh element without the distinctive soapy taste some experience.

Ground cumin at 1 teaspoon provides an earthy, warm spice that ties the Thai-inspired flavors together in Grilled Coconut Lime Shrimp. It’s crucial for adding subtle heat and complexity. High-quality, freshly ground cumin ensures the best aroma; if needed, substitute with coriander for a milder twist, but it will shift the dish slightly toward a different regional profile.

Salt and pepper to taste are simple yet vital for seasoning, enhancing the natural flavors of the Grilled Coconut Lime Shrimp without overwhelming them. Use sea salt for a purer taste and freshly ground pepper for potency. These are hard to substitute directly, but adjust based on dietary needs, like using a salt-free blend if watching sodium intake.

Finally, 2 tablespoons of olive oil for grilling acts as a barrier to prevent sticking and adds a subtle fruity note. Choose extra-virgin olive oil for its high smoke point and flavor; avocado oil can substitute for a neutral alternative, especially if grilling at higher temperatures to maintain the shrimp’s delicate texture.

Step-by-Step Instructions

Step 1: Preparing the Marinade

In a large bowl, start by whisking together the coconut milk, lime juice, lime zest, garlic, cilantro, cumin, salt, and pepper until fully combined. This creates the base for your Grilled Coconut Lime Shrimp, ensuring even flavor distribution.

Pro Tip: Zest the limes before juicing to avoid wasting any flavorful oils—use a microplane for the finest zest, which infuses extra vibrancy into the marinade.

Step 2: Marinating the Shrimp

Add the peeled and deveined shrimp to the marinade in the bowl, tossing gently to coat each piece evenly. Cover the bowl and refrigerate for exactly 30 minutes to allow the flavors to penetrate.

Common Mistake to Avoid: Don’t marinate longer than 30 minutes, as the acid in the lime can start to “cook” the shrimp, making it mushy—set a timer to keep it precise.

Step 3: Preheating the Grill

Preheat your grill to medium-high heat, around 375-400°F, to ensure it’s hot enough for a good sear without burning the shrimp.

Pro Tip: Clean and oil the grill grates beforehand to prevent the shrimp from sticking, which helps achieve those perfect grill marks on your Grilled Coconut Lime Shrimp.

Step 4: Threading the Shrimp

Thread the marinated shrimp onto skewers, leaving a little space between each for even cooking, and lightly brush them with olive oil for added crispiness.

Common Mistake to Avoid: Overcrowd the skewers, as this can lead to uneven cooking—use metal or soaked wooden skewers to avoid flare-ups.

Step 5: Grilling the Shrimp

Place the skewers on the preheated grill and cook for 2-3 minutes per side, flipping once, until the shrimp turn pink and opaque throughout.

Pro Tip: Resist the urge to move the shrimp too soon; let them sear for the full time to lock in juices and enhance the grilled flavor of your Grilled Coconut Lime Shrimp.

Step 6: Resting and Serving

Remove the grilled shrimp from the heat and let them rest for 5 minutes before serving, allowing the flavors to settle and the juices to redistribute.

Common Mistake to Avoid: Serving immediately might cause the shrimp to release excess moisture, making your plate watery—resting ensures they stay tender and flavorful.

Serving & Presentation

For an impressive presentation of your Grilled Coconut Lime Shrimp, arrange the skewers on a vibrant platter garnished with extra fresh cilantro and lime wedges for a pop of color and added zest. The key is to highlight the shrimp’s glossy, charred exterior, perhaps fanning them out alongside complementary sides. Opt for creative plating like threading them onto decorative picks or serving in coconut bowls for a tropical vibe.

This Thai-inspired dish pairs beautifully with fluffy jasmine rice to soak up the coconut-lime juices, or a crisp green salad with mango and avocado for a refreshing contrast. For a heartier meal, consider grilled vegetables or a quinoa pilaf, enhancing the main course’s protein-packed appeal while keeping the flavors balanced and light.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the marinade up to 24 hours in advance and store it in an airtight container in the fridge. For the shrimp, marinate them no more than 30 minutes before grilling to maintain texture, or prep and skewer them up to 3 hours ahead, keeping them covered in the refrigerator.

Storing Leftovers: Cool the Grilled Coconut Lime Shrimp completely, then transfer to an airtight container and refrigerate for up to 2 days. For freezing, place in a freezer-safe bag for up to 1 month, ensuring to remove as much air as possible to preserve freshness.

The Best Way to Reheat: Gently warm leftovers in a skillet over medium heat with a splash of coconut milk to restore moisture, or use the oven at 300°F for 5-7 minutes. Avoid microwaving to prevent toughness, focusing on methods that retain the original tender texture and vibrant flavors.

Frequently Asked Questions (FAQ)

Print

Grilled Coconut Lime Shrimp

---

• Author: Chef Lalybeth
• Total Time: 25 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

A flavorful grilled shrimp marinated in coconut milk, lime, and herbs, perfect for a quick summer meal.

---

Ingredients

Scale 1x2x3x

• 1 pound large shrimp, peeled and deveined
• 1 cup canned coconut milk
• Juice and zest of 2 limes
• 2 cloves garlic, minced
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons olive oil for grilling

---

Instructions

1. In a large bowl, whisk together coconut milk, lime juice, lime zest, garlic, cilantro, cumin, salt, and pepper.
2. Add the shrimp to the marinade and toss to coat. Cover and refrigerate for 30 minutes.
3. Preheat the grill to medium-high heat.
4. Thread the shrimp onto skewers and brush with olive oil.
5. Grill the shrimp for 2-3 minutes per side, or until pink and opaque.
6. Remove from grill and let rest for 5 minutes before serving.

Notes

Pair with rice or a fresh salad for a complete meal. Adjust spice levels as desired.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Method: Main
• Cuisine: Thai-inspired

Nutrition

• Calories: 280
• Sugar: 2g
• Fat: 14g
• Carbohydrates: 6g
• Protein: 22g