Grilled Coconut Lime Shrimp

Grilled Coconut Lime Shrimp is a vibrant, tropical-inspired dish that combines succulent shrimp with the zesty brightness of lime and the subtle sweetness of coconut. Perfect for summer barbecues, quick weeknight dinners, or as a show-stopping appetizer, this recipe delivers bold flavors with minimal effort. The marinade infuses the shrimp with a tangy, slightly sweet taste that pairs beautifully with grilled smokiness.

Why You’ll Love This Recipe

This dish is quick, flavorful, and perfect for seafood lovers. The coconut adds a mild sweetness that balances the tang of lime juice and zest, while a hint of garlic and spices enhances the natural flavor of shrimp. Grilling gives the shrimp a smoky char and a slightly crisp texture, creating a restaurant-quality dish that’s easy to make at home.

Nutritional Info

Shrimp is a lean source of protein that is low in calories and fat. The coconut milk or coconut flavoring used in the marinade adds healthy fats and a touch of sweetness. Lime juice provides vitamin C, while optional herbs contribute antioxidants. This recipe is naturally gluten-free and can be paired with a variety of sides to create a balanced meal.

Time Taken

The recipe takes approximately 20–25 minutes, including 10–15 minutes of marinating time and 5–10 minutes for grilling. It’s ideal for quick meals without sacrificing flavor.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/4 cup coconut milk
• 2 tablespoons lime juice
• Zest of 1 lime
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: chopped cilantro or green onions for garnish

Instructions

• In a medium bowl, combine coconut milk, lime juice, lime zest, garlic, olive oil, paprika, salt, and black pepper.
• Add shrimp and toss to coat. Marinate for 10–15 minutes in the refrigerator.
• Preheat the grill to medium-high heat. Lightly oil the grates.
• Thread shrimp onto skewers for easy grilling.
• Grill shrimp for 2–3 minutes per side, until pink and opaque with a slight char.
• Remove from the grill and garnish with chopped cilantro or green onions if desired.
• Serve immediately with rice, quinoa, salad, or as an appetizer.

You Must Know

Do not over-marinate shrimp; the acid in lime juice can start to “cook” them and make the texture tough. Shrimp cook quickly, so watch carefully while grilling to avoid overcooking. Skewering ensures even cooking and makes flipping easier.

Storage Tips

Store leftover cooked shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or enjoy cold in salads or wraps. Do not freeze cooked shrimp, as it can alter the texture.

Ingredient Substitutions

• Use lemon juice instead of lime if desired.
• Substitute coconut milk with coconut water for a lighter marinade.
• Add a pinch of red pepper flakes or cayenne for heat.
• Fresh herbs like basil or mint can replace cilantro for a different flavor profile.

Serving Suggestions

• Serve over coconut rice for a tropical twist.
• Pair with grilled vegetables or a fresh mango salsa.
• Use in tacos with shredded cabbage, avocado, and lime crema.
• Add to a salad or grain bowl for a light, healthy meal.

Seasonal Adaptations

• Summer: Grill alongside corn on the cob and pineapple slices for a tropical feast.
• Fall/Winter: Serve with roasted sweet potatoes or a warm grain salad.
• Spring: Add fresh herbs and a side of spring greens for a bright, fresh meal.

Success Stories

Home cooks rave about the simplicity and bold flavor of this recipe. Many appreciate that it’s quick to prepare yet impressive enough for entertaining. The combination of coconut and lime consistently earns high praise for balancing sweet, tangy, and savory flavors.

Pro Tips

• Use medium-high heat to ensure shrimp cook quickly without drying out.
• Pat shrimp dry before grilling for better caramelization.
• If using wooden skewers, soak them in water for 15–20 minutes to prevent burning.
• Serve immediately for the best flavor and texture.

Chef’s Special Tips

• Add a drizzle of honey or agave to the marinade for extra sweetness.
• Sprinkle toasted coconut on top after grilling for added texture and flavor.
• Pair with a light, crisp white wine or sparkling water with lime for a refreshing accompaniment.

Conclusion

Grilled Coconut Lime Shrimp is a quick, flavorful, and versatile dish that brings tropical flair to your table. Perfect for summer grilling or a quick weeknight meal, it’s sure to impress with its balance of sweet, tangy, and savory flavors. Try this recipe today to enjoy juicy, aromatic shrimp that’s as delicious as it is easy to make.

Frequently Asked Questions

Can I make this recipe without a grill?
Yes, you can cook shrimp in a hot skillet or broiler for similar results. Heat a little oil in a pan and cook for 2–3 minutes per side until pink and opaque.

Can I use frozen shrimp?
Yes, thaw shrimp completely before marinating and grilling. Pat dry to remove excess moisture for the best results.

How long should I marinate the shrimp?
Marinate for 10–15 minutes. Longer can affect the texture due to the acidity in lime juice.

Can I make this recipe spicier?
Yes, add red pepper flakes, cayenne, or a dash of hot sauce to the marinade for a spicy kick.

What can I serve with these shrimp?
Pair with coconut rice, quinoa, grilled vegetables, mango salsa, or in tacos and salads.

Can I make this ahead of time?
Marinate shrimp up to 15 minutes in advance. Cooked shrimp should be served immediately for best taste and texture.

How do I store leftovers?
Store cooked shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or enjoy cold in salads.

Are these shrimp gluten-free?
Yes, this recipe is naturally gluten-free as long as all ingredients, such as spices and sauces, are verified gluten-free.