I love shrimp any way I can get it. It is truly one of my most favorite foods. So I always get excited when I come across new recipes for shrimp. I even get excited when they are just variations of old recipes. Old recipes never die. They live to be cooked again and again.
This recipe for coconut lime grilled shrimp is so easy to make and it came out very good too. I served it over rice, that I topped with some of the remaining sauce and sauteed summer vegetables. It was a quick and easy lunch we shared with our friend Jonathan after church.
Coconut-Lime Grilled Shrimp
1 lb shrimp, peeled and deveined
1 tsp lime zest
1 TBSP garlic
1/4 cup lime juice
1/4 cup yellow onion, chopped fine
1/3 cup shredded coconut
1/2 cup olive oil
1/4 soy sauce
1/3 cup fresh cilantro and/or lemon verbena.
Mix all the ingredients in the food processor until you have a liquidy paste. Then add the shrimp and marinate for about 1/2 hour in the refrigerator. I forgot to buy cilantro and I thought I had enough, but I did not. Fortunately though, I have a whole backyard filled with lemon verbena. So lemon verbena to the rescue.
When the shrimp is ready, carefully add it to the skewers and place them on the grill to cook. Cook them about 3-5 minutes per side, and flip them over so the shrimp all cook evenly.
Once the shrimp is cooked, serve it with your favorite side dishes, and you have a quick and easy summer meal. It was cool and refreshing and full of delicious citricy lemon-lime and coconut flavors.
Stay safe, sty well and enjoy your summer. ‘Til next time.