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:
- 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
- In a medium bowl combine first five ingredients. Add shrimp, tossing to coat and chill, covered, at least one hour but up to 24.
- Meanwhile, soak skewers if using wood for up to an hour.
- When you are ready to cook, prepare a grill on high heat (450-550 degrees) and place 3-5 shrimp on skewers.
- Grill, turning once, until flesh has turned pink and is slightly charred. About 3 minutes each side.
- Serve garnished with salt, a squeeze of lime juice and extra lime wedges on the side.
The flavors almost had me convinced I was enjoying a tropical vacation on a Monday night. Aaaaaaaaaaaaaaaaaalmost.