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Coconut Lime Shrimp

Shared by:   Anonymous

Preparation Time: 15 Minutes

Cooking Time: 1-2 Minutes per side

Servings: 4

Comments:  

Ingredients:

Find more great coconut recipes in the book Coconut Lover's Cookbook

3 - limes

2 - pounds raw shrimp, pealed but tails left on

1 - 14 ounce can full-fat coconut milk

1 - tablespoon kosher salt

1/2 - teaspoon freshly ground black pepper

1/3 - cup unsweetened coconut flakes

Directions: 

• Use a fine grater or zester to remove and reserve the zest of 1 lime.  Juice all the limes (about 1/8 cup juice).

• Place shrimp in large, zip-close plastic bag.  Add coconut milk and three quarters of the lime juice; seal bag and gently shake to coat shrimp.  Refrigerate 15 minutes.

• Meanwhile, in food processor, combine lime zest, kosher salt and black pepper.  Pulse until zest, salt and pepper are well blended.  Transfer to small bowl and set aside.

• In a small, dry skillet over medium-low heat, lightly toast coconut flakes.  As soon as coconut begins to brown, remove it from heat.  Set aside.

• Generously coat grill grate with cooking spray and preheat on medium-high.  Alternatively, set grill pan over medium-high heat and coat with cooking spray just before ready to cook.

• Remove shrimp from marinade, discarding marinate.  Place shrimp on grill or grill pan and cook 1-2 minutes per side, or until exteriors are pink and centers are opaque.

• While shrimp are still on grill, drizzle them with remaining lime juice.

• Transfer shrimp to serving plates, then lightly sprinkle them with salt-lime zest mixture, then with a bit of toasted coconut.

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