Coconut Lime Shrimp Skewers

In our house shrimp is always a welcomed weeknight dish. By the time we get home from the gym it is usually after 6pm and our appetites are ravenous. If I haven’t prepared something on the weekend, I need our post-gym dinners to get on the table quick! This recipe goes from skewering to eating all in under a half an hour.

I love citrus based shrimp marinades (this one is a fave!) but shrimp is so delicate that you can’t let it sit in citrus too long or it begins to cook. While Melissa’s Ginger Lime Shrimp recipe is my go-to when I have an 40 minutes to prep/marinate, I wanted to find something that I could let sit overnight without risking the shrimp getting chewy and cooked by the citrus. This way I could prep it on a Sunday and have Post-Gym protein ready to go on the grill right when we got home on Monday — no waiting required. Then I found this recipe — similar flavors, but a slightly more forgiving marinade. Yay, coconut milk! Totally awesome in a weeknight pinch!

Check it out:

Coconut Lime Shrimp Skewers
Author: 
 
Ingredients
  • 1 Tablespoon minced ginger
  • 1 Tablespoon minced garlic
  • 1 Tablespoon grated lime zest
  • 2 Tablespoons lime juice
  • 1 (14 oz.) can Coconut Milke
  • 2 lbs shrimp (21-26 ct) peeled and deveined
  • ¼ teaspoon kosher salt
Instructions
  1. In a medium bowl combine first five ingredients. Add shrimp, tossing to coat and chill, covered, at least one hour but up to 24.
  2. Meanwhile, soak skewers if using wood for up to an hour.
  3. When you are ready to cook, prepare a grill on high heat (450-550 degrees) and place 3-5 shrimp on skewers.
  4. Grill, turning once, until flesh has turned pink and is slightly charred. About 3 minutes each side.
  5. Serve garnished with salt, a squeeze of lime juice and extra lime wedges on the side.
  6. Enjoy!

;

The flavors almost had me convinced I was enjoying a tropical vacation on a Monday night. Aaaaaaaaaaaaaaaaaalmost. :)

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