1 T each minced garlic, minced ginger, and freshly grated lime zest
2 T fresh lime juice
1 can coconut milk
2 lbs. large shrimp (26 to 30 per lb) peeled and deveined
1/4 t kosher salt
1/2 cup toasted, sweetened shredded coconut
Instructions
In a medium bowl, combine ginger, garlic, zest and juice and
coconut milk. Add shrimp, tossing to coat, and chill covered at
least 1 hour and up to 1 day.
Meanwhile soak skewers in water. Prepare grill for high hear (450
to 550, you can hold your hand 5 inches from grill for only 2-4
seconds). Push 2 or 3 shrimp onto each skewer in a C shape and
cook, turning once, until flesh has just turned pink and is slightly
charred, about 3 mins on each side.
Arrange skewers on a serving platter and sprinkle evenly with salt,
a squeeze of lime juice, and coconut. Serve with extra lime wedges
on the side.
Originally Submitted
5/24/2009
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