Description
A delightful dish that combines succulent shrimp with creamy coconut milk and zesty lime, perfect for summer barbecues or quick weeknight dinners.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1/2 cup coconut milk
- 1 lime, juiced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a bowl, combine the coconut milk, lime juice, garlic, ginger, soy sauce, olive oil, salt, and pepper.
- Add the shrimp to the marinade and cover. Let it sit in the refrigerator for 30 minutes.
- Preheat your grill to medium-high heat and thread the marinated shrimp onto skewers.
- Grill the skewers for 2-3 minutes on each side or until the shrimp turn pink and opaque.
- Remove from grill and garnish with chopped cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid rubbery shrimp.
- Prep Time: 30 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 150mg