Coconut milk shrimp marinated and lightly grilled to a crispy finish. A squeeze of lime and sprinkle of toasted coconut flakes gives it just the right amount of punch! Serve with a fresh salad or turn them into shrimp tacos.
Either way, these prawns make a delicious and easy seafood dish! Love shellfish? Try these scallops in a creamy Tuscan sauce next.
Quick Look
- 🕒 Marinate Time: 1 to 24 hours
- 🌡️ Grill Time: 2 to 3 minutes per side at 450 degrees F
- ⏳ Total Time: 2 hours 6 minutes, per the recipe card
- 🍽️ Serving: 4
- ⚡ Calories: 347kcal per serving, per the recipe card
- 🥣 Ingredients: large prawns, garlic, ground ginger, lime zest and juice, unsweetened coconut milk, salt and toasted coconut flakes
- 🌶️ Flavor Profile: Slightly sweet coconut with bright lime
- ✋ Difficulty: Easy, one bag and skewers
Quick Answer
Combine 1 can unsweetened coconut milk, 2 minced garlic cloves, ⅛ teaspoon ground ginger, 1 tablespoon lime zest, 2 tablespoons lime juice and ¼ teaspoon salt. Add 12 peeled large prawns, cover and refrigerate 1 to 24 hours. Soak the skewers, toast ½ cup coconut flakes at 325 degrees F for 3 to 5 minutes, then thread 3 to 4 shrimp onto each skewer in a C shape. Grill at 450 degrees F for 2 to 3 minutes per side until just pink, then top with the toasted coconut and a squeeze of lime.
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Grilled coconut milk shrimp skewers is one of our favorite easy meals to make! It has a slight sweetness from toasted coconut flakes that adds just the right crispy texture. Tender shrimp with hints of lime add just the right tang and bang for your buck!
Why This Coconut Shrimp Marinade Works
Click to see why it works
- The longer it marinates, the tastier your coconut milk shrimp will be. Go anywhere from 1 hour to 24 hours.
- Wet skewers. Soaking them in water first keeps them ready for the grill.
- A "C" shape holds 3 to 4 shrimp evenly on each skewer.
- High heat, short time. Shrimp only takes 2 to 3 minutes per side.
- Toast the coconut separately for a crisp, slightly sweet finish.
Why You'll Love These Shrimp Skewers
- The clean-up is spectacular! All you need is a Zip-lock bag or baking dish and wet skewer sticks.
- Gluten-free and dairy-free.
- Crispy without breading, thanks to the toasted coconut flakes.
- So versatile. Perfect over salads, in tacos or by itself with grilled vegetables or corn on the cob.
- Impromptu party ready. Marinate ahead and grill when friends arrive.
Key Ingredients
- Large prawns - peeled and spine removed.
- Unsweetened coconut milk - one can for the marinade.
- Lime zest and fresh lime juice - plus a squeeze at the end.
- Garlic and ground ginger.
- Pink Himalayan salt.
- Toasted shredded coconut flakes - unsweetened or sweetened.
- Mint or cilantro - for garnish, optional.
See recipe card for quantities.
Coconut Milk Shrimp on the Grill
A couple of weekends ago we had friends over for dinner. It was a random occasion one Friday evening calling our friends last minute so we made it pot-luck style. Impromptu parties are the best! We grilled the most amazing marinated teriyaki salmon and grilled stuffed portobello mushrooms!
After our fun impromptu party, next on my list was to grill up some giant prawns with toasted coconut flakes. We served our coconut milk shrimp skewers with grilled corn and an arugula side salad. Let's just say it was an amazing gluten-free dairy-free meal and is one of the best effortless, quick and easy dinners.
An interesting fact about shrimp is that most Decapods are scavengers in the ocean. Decapoda is literally "ten-footed" (weird to think about!) seafood such as prawns, shrimp, crayfish, crabs and lobster (source).
How to Make Coconut Milk Shrimp
1Marinate. In a small bowl combine the ginger, garlic, lime zest, lime juice, coconut milk and salt. Add the peeled shrimp and toss to coat. Refrigerate covered for 1 hour to 24 hours.
2Toast the coconut. Soak the skewers in water. Heat the oven to 325 degrees F, spray a baking pan with cooking spray, spread the coconut flakes evenly and toast for about 3-5 minutes until slightly browned. Set aside.
3Grill. Heat the grill on high heat, 450 degrees F. Shrimp starts out a bluish color when raw. Add 3-4 shrimp onto the skewers in an even "C" shape and cook about 2-3 minutes on each side until the flesh has just turned pink.
4Finish. Place the skewers on a serving platter and sprinkle with the toasted coconut and a squeeze of fresh lime. Garnish with fresh cilantro or mint.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Marinate as long as you can. Anywhere from 1 hour to 24 hours works, and longer is tastier.
- Don't forget to wet the skewers before threading the shrimp.
- Watch the color. Pull them when the flesh has just turned pink.
- Watch the coconut too. It only needs 3-5 minutes in the oven.
- Turn them into tacos or serve over a fresh salad.
5 Health Benefits of Coconut Milk Shrimp
- Shrimp is full of protein, vitamin D, vitamin B3, and zinc.
- Shrimp is packed with minerals and is a carbohydrate free food.
- Shrimp contains iodine, a mineral your thyroid gland uses. The thyroid gland controls the basal metabolic rate, or the rate at which the body consumes energy at rest. This is due to iodine in shrimp.
- Coconut milk is high in saturated fatty acids and medium-chain triglycerides (MCT). Both are burned in the body as energy and fuel.
- Coconut milk and coconut flakes add rich, satisfying flavor. They are high in saturated fat, so they are best enjoyed in moderation.
Perfect over salads, in tacos or by itself with grilled vegetables or corn on the cob. And when we want the same seafood in cozy comfort-food form, we toss it into my shrimp and scallop pasta in Cajun cream sauce. More seafood: Shrimp Fajitas, Healthy Jambalaya, Swordfish Kabobs, Blackened Rockfish and Baked Cod in Foil. Enjoy!
More shrimp ideas: Simple Shrimp Ceviche, Cajun Shrimp Seasoning and Fresh Corn Tomato Salad on the side.
*adapted from MyRecipes.com
Coconut Shrimp FAQs
1 hour to 24 hours, covered in the refrigerator. The longer it marinates, the tastier the shrimp will be.
About 2 to 3 minutes on each side on high heat, 450 degrees F, until the flesh has just turned pink.
Spread them on a sprayed baking pan and toast at 325 degrees F for about 3 to 5 minutes until slightly browned.
Add 3 to 4 shrimp to each wet skewer in an even C shape.
Yes. The marinade is made with coconut milk, lime, garlic and ginger, and the coating is toasted coconut flakes.
Grilled corn and an arugula side salad, or serve them over salads, in tacos or with grilled vegetables.
More Easy Seafood Dinners
Try Shrimp and Scallop Pasta, Shrimp Fajitas or Blackened Rockfish next. I hope you enjoy these coconut milk shrimp skewers! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Coconut Milk Shrimp Skewers
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Ingredients
- 12 large Prawns peeled and spine removed
- 2 garlic cloves minced
- ⅛ teaspoon ground ginger
- 1 tablespoon freshly grated lime zest
- 2 tablespoons fresh lime juice
- 1 can unsweetened coconut milk
- ¼ teaspoon pink Himalayan salt
- ½ cup toasted unsweetened or sweetened shredded coconut flakes
- mint or cilantro for garnish optional
Instructions
- Marinade: In a small bowl combine ginger, garlic, lime zest, lime juice, coconut milk and salt. Add peeled shrimp and toss to coat. Refrigerate covered for 1 hour - 24 hours.
- Soak skewers in water. Heat oven at 325 degrees F. Spray a baking pan with cooking spray. Spread coconut flakes on the pan evenly. Toast in the oven for about 3-5 minutes until slightly browned. Set aside.
- Grilling: Heat the grill on high heat, 450 degrees F. Add 3-4 shrimp onto the skewers in an even "c" shape. Cook about 2-3 minutes on each side until the flesh has just turned pink.
- Place skewers on a serving platter and sprinkle with toasted coconut and a squeeze of fresh lime. Garnish with fresh cilantro or mint.
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