When you’re looking for a dish that’s quick, flavorful, and bound to impress, Spicy Coconut and Lime Grilled Shrimp is the one you need in your back pocket. This recipe is a complete game-changer, perfect for those easy weeknight dinners, a healthy comfort food option, or even a quick family meal when you’re craving something a little more exotic.
I first came across this recipe at a cookbook club meeting. We were all exploring recipes from the book Dave’s Dinners by Dave Lieberman, and I couldn’t resist trying out these shrimp. They were an instant hit – juicy, tender shrimp marinated in a zesty coconut milk mixture, grilled to perfection, and topped with fresh basil. I was immediately hooked. Since then, I’ve made a few tweaks to the original recipe to make it my own, but the base flavors have stayed the same. Trust me, whether you serve these shrimp as a quick appetizer or a main course, they will disappear in minutes!
The best part? This recipe is not only delicious but low calorie and high protein. Each serving has only 90 calories, making it the ideal addition to your keto meal plan or a protein meal plan for anyone watching their macros. If you’re looking for something that’s light yet filling, these shrimp are a perfect fit for healthy eating for two, or you can even scale it up for a crowd.
Let’s dive into why this recipe deserves a spot in your regular rotation.
Why You’ll Love This Recipe
First off, this recipe is incredibly easy and quick to make, which is perfect when you’re juggling work, family, and life. It takes just 30 minutes from start to finish (including marinating time), which makes it an ideal candidate for quick family meals or even last-minute dinner parties.
But let’s talk about the flavors for a minute. These shrimp are marinated in a combination of coconut milk, fresh jalapeños, garlic, and ginger, creating a sweet and spicy flavor profile that pairs beautifully with the freshness of lime and basil. Then, the shrimp are grilled to smoky perfection, with a slight char that locks in all that delicious marinade. They’re not just shrimp – they’re a flavor-packed bite that will have everyone asking for the recipe.
Plus, it’s versatile. Serve these shrimp as an appetizer or over rice for a budget-friendly meal prep or quick dinner. The marinade alone can transform the shrimp into something extraordinary, and it’s perfect for those on a high-protein keto meal plan or looking to add more protein to their diet.
What Makes This Recipe Special?
What makes this dish stand out is the balance of flavors. The coconut milk gives the shrimp a rich, creamy texture, while the lime zest adds a burst of freshness. The fresh jalapeños add the perfect amount of heat, and the ginger and garlic create a deep, savory flavor that really complements the shrimp.
Another thing I love about this recipe is how flexible it is. You don’t need a grill to make this recipe work. While grilling brings out a smoky flavor, you can also use a grill pan if you’re cooking inside, and it works just as well. It’s also great for meal planning chicken, as shrimp can be swapped for other proteins. So, if you’re not a fan of shrimp or don’t have any on hand, you can easily switch it out for chicken breast or even firm tofu if you’re going the vegan meal prep route.
The shrimp are marinated for just 30 minutes, which means you can throw them together with minimal effort and still enjoy a flavorful meal. The marinade itself is so good that I always make extra to drizzle over rice, veggies, or even a salad.
Ingredients
- Shrimp
- Jalapeños
- Garlic
- Ginger
- Brown Sugar
- Low-Sodium Soy Sauce
- Lime Zest
- Coconut Milk
- Fresh Basil
- Vegetable Oil
- Salt
- Black Pepper
How to Make It Step-by-Step
- Prepare the Marinade:
In a large mixing bowl, combine the sliced jalapeños, thinly sliced garlic, grated ginger, brown sugar, soy sauce, lime zest, coconut milk, vegetable oil, salt, and pepper. Add about three-quarters of the fresh basil and mix everything together until well combined. The coconut milk creates a smooth base, while the soy sauce and brown sugar balance the sweetness with a salty umami kick. - Soak the Skewers:
Soak your wooden skewers in water for about 30 minutes. This step prevents them from burning when you grill the shrimp, ensuring that they cook evenly and stay intact. - Marinate the Shrimp:
Add the shrimp to the marinade and toss them gently to coat. Let the shrimp marinate at room temperature for at least 30 minutes. This will allow the flavors to really seep into the shrimp, ensuring every bite is packed with flavor. - Skewer the Shrimp:
To make it easier to flip the shrimp while grilling, thread the shrimp onto two skewers, piercing them through the head and tail. If you’re using one skewer, the shrimp might spin around when you try to turn them. Using two skewers keeps them steady. If you’d like, you can remove the shrimp from the skewers before serving and place them on one skewer for presentation. - Grill the Shrimp:
Heat a grill pan over high heat for about 4 minutes, until it’s smoking hot. Make sure your kitchen exhaust fan is on! Add the shrimp skewers and grill them for 3-4 minutes on each side until they’re golden and slightly charred. Be careful not to overcook the shrimp, or they will turn rubbery. You want them tender and juicy, with just the right amount of caramelization. - Finishing Touches:
Once the shrimp are done, remove them from the heat and add any leftover marinade to the pan. Let it simmer and thicken for 1-2 minutes, then drizzle the sauce over the shrimp. Garnish with the remaining fresh basil for an added pop of color and flavor. - Serve:
These shrimp can be served warm or cold, depending on your preference. They make a great appetizer, but you can also enjoy them as a main course with rice, a salad, or grilled veggies.
Tips for Best Results
- Don’t Overcook the Shrimp: Shrimp cook quickly, and overcooking them can make them tough. Keep an eye on them and remove them from the heat as soon as they turn opaque and slightly charred.
- Marinate for Flavor: Allow the shrimp to marinate for at least 30 minutes to really soak in the flavors of the coconut milk, lime, and spices. If you have more time, marinating them for a few hours will only enhance the taste.
- Use Fresh Shrimp: Fresh, high-quality shrimp will make a big difference in this recipe. If possible, go for wild-caught shrimp for a fresher, more flavorful result.
- Customize the Heat: If you’re not a fan of spicy foods, remove the seeds from the jalapeños before adding them to the marinade, or use just one pepper for a milder version.
Ingredient Substitutions & Variations
- Shrimp: If you’re not a fan of shrimp, you can substitute it with chicken, firm tofu, or even fish like cod or halibut. Adjust the cooking time accordingly for different proteins.
- Coconut Milk: If you prefer a lighter version, you can use light coconut milk or even a dairy-free cream alternative.
- Basil: If fresh basil isn’t available, you can substitute it with cilantro, parsley, or mint for a different flavor profile.
- Spice Level: If you prefer more heat, add an extra jalapeño or a pinch of red pepper flakes to the marinade. Alternatively, you can reduce the amount of jalapeño for a milder version.
Serving Suggestions
- As an Appetizer: Serve these spicy coconut and lime shrimp as a bite-sized appetizer at your next party or family gathering. Pair them with a tangy dipping sauce, like a spicy aioli or a citrusy ranch.
- Over Rice: For a more substantial meal, serve the shrimp over a bed of jasmine rice, quinoa, or cauliflower rice for a healthy, high-protein option.
- On a Salad: Toss the grilled shrimp on top of a fresh salad. The sweetness and spice of the shrimp pair beautifully with a simple green salad or even a zesty avocado and mango salad.
- As a Main Course: Serve the shrimp with grilled veggies, corn on the cob, or a light pasta for a well-rounded meal. This also makes a great option for meal prep or healthy eating for two.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: Pair these shrimp with a crisp, refreshing white wine like Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, a sparkling lemon-lime soda or iced tea with a hint of mint would be perfect.
- Sides: A light green salad with a lemon vinaigrette, grilled asparagus, or even a side of roasted sweet potatoes would complement the shrimp beautifully.
- Sauces: Consider serving the shrimp with a side of creamy avocado dip or a tangy yogurt sauce to cool off the spice and add a refreshing contrast.
How to Store and Reheat Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the shrimp in a skillet over medium heat or in the microwave for a few seconds. However, keep in mind that shrimp can become a little tough when reheated, so it’s best to enjoy them fresh.
Make-Ahead and Freezer Tips
You can make the marinade ahead of time and store it in the fridge for up to 3 days. If you’re preparing the shrimp in advance, you can also marinate the shrimp overnight for deeper flavor. For freezing, I recommend freezing the shrimp before grilling. Marinate them, then transfer the shrimp and marinade to a freezer-safe bag. Thaw in the fridge overnight, then cook as directed.
Common Mistakes to Avoid
- Overcrowding the Skewers: Don’t overload the skewers with shrimp. If the shrimp are too close together, they won’t cook evenly, and they’ll be harder to turn.
- Skipping the Skewers: Using two skewers makes turning the shrimp much easier. If you only use one, the shrimp can spin around and won’t cook evenly.
- Overcooking the Shrimp: Shrimp cook fast, so watch them closely. Overcooking will make them tough and rubbery, so aim for a slightly charred exterior and tender interior.
Frequently Asked Questions (FAQ)
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but be sure to thaw them completely and pat them dry before marinating to avoid excess water.
Can I use a regular grill instead of a grill pan?
Absolutely! If you have an outdoor grill, feel free to use it. Just make sure it’s preheated and lightly oiled to prevent sticking.
Cooking Tools You’ll Need
- Grill Pan
- Wooden Skewers
- Large Mixing Bowl
- Tongs
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Spicy Coconut and Lime Grilled Shrimp
Ingredients
- 1 pound large fresh shrimp, peeled and deveined
- 2 small fresh jalapeños, sliced
- 3 cloves garlic, thinly sliced
- 1/2 inch fresh ginger, peeled and grated
- 2 tablespoons brown sugar
- 2 tablespoons low-sodium soy sauce
- 1/2 lime zest
- 1/4 cup coconut milk
- 1/4 cup fresh basil, cut into thin strips
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Combine the sliced jalapeños, garlic, grated ginger, brown sugar, soy sauce, lime zest, coconut milk, vegetable oil, salt, and pepper in a large bowl. Add three-quarters of the fresh basil and mix well.
- Soak the wooden skewers in water for about 30 minutes to prevent them from burning.
- Add the shrimp to the marinade, toss to coat, and let marinate at room temperature for at least 30 minutes.
- Thread the shrimp onto two skewers, piercing them through the head and tail to prevent them from spinning during grilling.
- Heat a grill pan over high heat for about 4 minutes, until smoking hot.
- Add the shrimp skewers to the pan and grill for about 3-4 minutes per side, or until shrimp are cooked through and slightly charred. Be careful not to overcook the shrimp.
- Once the shrimp are cooked, turn off the heat and add any leftover marinade to the pan. Let it thicken for 1-2 minutes, then pour it over the shrimp.
- Garnish with the remaining basil and serve warm or cold.