Appetizer: Spicy Coconut and Lime Grilled Shrimp
INGREDIENTS
Servings: 1
jalapeno peppers, seeded
lime, zested and juiced
garlic cloves
chopped fresh cilantro
shredded coconut
olive oil
soy sauce
uncooked medium shrimp, peeled and deveined
skewers
DIRECTIONS
- Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread the shrimp onto skewers, piercing each shrimp near the head and tail.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.
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