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Shared by: Anonymous
1-2 Minutes per side
Find more great
coconut recipes in the book Coconut Lover's Cookbook
3 - limes
2 - pounds raw shrimp, pealed but tails
1 - 14 ounce can full-fat coconut milk
1 - tablespoon kosher salt
1/2 - teaspoon freshly ground black
1/3 - cup unsweetened coconut flakes
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
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
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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