Why You’ll Love This Recipe
Grilled Coconut Lime Shrimp is a vibrant, flavor-packed recipe that instantly brings a tropical feel to the table. I often prepare this dish when I want something light yet satisfying, especially during warmer months when grilling feels effortless and enjoyable. The combination of creamy coconut milk, bright lime juice, and smoky grilled shrimp creates a perfect balance of richness and freshness. I tested this recipe using both fresh and frozen shrimp, and as long as the shrimp are properly thawed and dried, the results are equally delicious. What makes this dish stand out is how quickly it comes together while still tasting special and refined. It works beautifully as a main dish, appetizer, or even as a protein for tacos or salads, making it incredibly versatile.
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Grilled Coconut Lime Shrimp
- Total Time: 21 minutes
- Yield: 4 servings
- Diet: Halal
Description
Juicy grilled shrimp marinated in coconut milk, fresh lime juice, and garlic, delivering a tropical, zesty flavor that’s perfect for summer grilling or light dinners.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/2 cup canned coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon honey or brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
- In a bowl, whisk together coconut milk, lime juice, lime zest, garlic, olive oil, honey, salt, pepper, and smoked paprika.
- Add shrimp to the marinade and toss to coat evenly.
- Cover and refrigerate for 20–30 minutes.
- Preheat grill to medium-high heat and lightly oil the grates.
- Thread shrimp onto skewers.
- Grill shrimp for 2–3 minutes per side until opaque and lightly charred.
- Remove from grill and garnish with chopped cilantro if desired.
- Serve immediately with lime wedges.
Notes
- Do not marinate shrimp longer than 30 minutes to avoid a mushy texture.
- Can be cooked on a grill pan or broiled if a grill is unavailable.
- Pairs well with rice, salad, or grilled vegetables.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tropical
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Large shrimp are the star of this recipe. Peeled and deveined shrimp cook quickly on the grill and absorb the marinade beautifully.
Coconut milk adds creaminess and a subtle sweetness that pairs perfectly with the smoky grill flavor. Full-fat coconut milk gives the best texture.
Fresh lime juice provides brightness and acidity, balancing the richness of the coconut milk. Freshly squeezed juice is essential for the best flavor.
Lime zest enhances the citrus notes and adds aromatic depth without extra acidity.
Garlic cloves bring savory intensity and balance the sweetness of the coconut milk.
Olive oil helps prevent sticking on the grill and ensures even cooking.
Honey adds gentle sweetness that caramelizes slightly on the grill.
Salt is necessary to enhance and balance all the flavors in the marinade.
Black pepper adds mild heat and complements the citrus notes.
Fresh cilantro provides a fresh, herbal finish that brightens the final dish.
Directions
Begin by preparing the marinade. In a bowl, whisk together coconut milk, lime juice, lime zest, minced garlic, olive oil, honey, salt, and black pepper until well combined.
Place the shrimp in a shallow dish or resealable bag and pour the marinade over them. Toss gently to coat evenly. Marinate in the refrigerator for 20 to 30 minutes, avoiding longer marinating times to prevent the shrimp from becoming mushy.
Preheat the grill to medium-high heat and lightly oil the grates. Thread the shrimp onto skewers if desired for easier handling.
Grill the shrimp for 2 to 3 minutes per side, or until they turn pink and slightly charred. Remove from the grill immediately to prevent overcooking. Garnish with fresh cilantro and an extra squeeze of lime juice before serving.
Equipment needed
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves four people as a main dish or six as an appetizer. Preparation takes about 10 minutes, with 30 minutes for marinating and approximately 6 minutes of grilling time. Total time is around 45 minutes.
Storage/reheating
Store leftover shrimp in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat or enjoy cold in salads. Avoid microwaving, as it can make the shrimp rubbery.
Variations and Customizations
Grilled Coconut Lime Shrimp is highly adaptable and easy to customize. I often add a pinch of chili flakes or cayenne pepper to the marinade for gentle heat. For a deeper tropical flavor, a small amount of grated ginger pairs beautifully with the coconut and lime. You can also substitute lemon juice if lime is unavailable, though the flavor will be slightly different. This shrimp works wonderfully served over rice, tucked into tacos, or layered onto a fresh green salad. I have also used this marinade with scallops, adjusting the grilling time slightly for equally delicious results.
Nutrition and Dietary Info
This dish is high in protein and naturally gluten-free and dairy-free. Coconut milk provides healthy fats, while shrimp offer essential minerals and lean protein. It is a lighter option that still feels satisfying.
Expert Tips & Customizations
Perfect Grill Timing
Shrimp cook very quickly, so watch closely to avoid overcooking.
Balanced Marinade
Do not marinate longer than 30 minutes to preserve shrimp texture.
Easy Serving Option
Remove shrimp from skewers after grilling for easier plating.
FAQs
Can I use frozen shrimp?
Yes, thaw completely and pat dry before marinating.
Do I need to use skewers?
No, shrimp can be grilled directly on a grill pan if preferred.
Can I cook this indoors?
Yes, a grill pan on the stovetop works well.
Is the dish spicy?
No, it is mild unless chili is added.
Can I make the marinade ahead of time?
Yes, it can be prepared up to one day in advance.
What size shrimp works best?
Large or jumbo shrimp are ideal for grilling.
Can I substitute coconut cream?
Yes, but thin it slightly with water or lime juice.
Is this recipe keto-friendly?
It is relatively low in carbohydrates, but honey can be reduced or omitted.
What sides pair well with this dish?
Rice, grilled vegetables, or a fresh salad work well.
Can I use dried herbs instead of fresh cilantro?
Fresh is best, but dried herbs can be used sparingly.
Conclusion
Grilled Coconut Lime Shrimp is a fresh, flavorful recipe that delivers tropical brightness with minimal effort. Its quick cooking time, versatile serving options, and bold yet balanced flavors make it a reliable choice for both casual meals and special occasions. This is a dish that feels light, satisfying, and effortlessly impressive.
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