I ate dinner at my brother & sister-in-law’s house last night and they made Grilled Coconut Shrimp. I don’t know if it was the marinade, the grilling, or the cool ocean breeze but it was the most perfect meal I could remember having. Everything about the dinner was wonderful so, while my own house is not near the ocean, I am going to do my best to replicate the meal for Sunday Supper. I like this version of the recipe, from Holly Would If She Could, because I love the combination of lime juice and coconut milk for a tropical feel.
(image and recipe from Holly Would If She Could)
1 Tablespoon minced ginger
1 Tablespoon minced garlic
1 Tablespoon grated lime zest
2 Tablespoons lime juice
1 (14 oz.) can Coconut Milk
2 lbs shrimp (21-26 ct) peeled and deveined
¼ teaspoon kosher salt
In a medium bowl combine first five ingredients. Add shrimp, tossing to coat and chill, covered, at least one hour but up to 24.
Meanwhile, soak skewers if using wood for up to an hour.
When you are ready to cook, prepare a grill on high heat (450-550 degrees) and place 3-5 shrimp on skewers.
Grill, turning once, until flesh has turned pink and is slightly charred. About 3 minutes each side.
Serve garnished with salt, a squeeze of lime juice and extra lime wedges on the side.