Spicy Coconut and Lime Grilled Shrimp
Ingredients
- 2 jalapeno peppers, seeded
- 1 medium lime, zested and juiced
- 2 cloves garlic
- ⅓ cup chopped fresh cilantro
- ⅓ cup shredded coconut
- ¼ cup olive oil
- ¼ cup soy sauce
- 1 pound uncooked medium shrimp, peeled and deveined
- bamboo skewers, soaked in water for 30 minutes
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Instructions
- Combine jalapeños, lime zest, lime juice, and garlic in a blender. Add cilantro, coconut, oil, and soy sauce; blend until smooth.
- Place shrimp in a large glass or ceramic bowl. Pour in marinade and toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove shrimp from marinade and gently shake off excess. Discard remaining marinade.
- Thread shrimp onto skewers, piercing each shrimp near the head and tail.
- Place skewers onto the preheated grill; cook until nicely browned on all sides and the meat is opaque, 2 to 3 minutes per side.
Source
Original recipe: View Original