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!
A couple of weekends ago we had friends over for dinner. The weather has been absolutely gorgeous in Santa Barbara and our weekends have been spent eating outside. Despite living on the bluffs where June fog rolls in after 4:00 pm, we had a few lucky evenings of a clear sky. Those evenings we are grilling and having outdoor picnics. And making grilled coconut milk shrimp skewers. It was a random occasion one Friday evening calling our friends last minute so we made it pot-luck style. Everyone sort of grabs whatever goodies are in the refrigerator and brings it to the party. Impromptu parties are the best! We grilled the most amazing marinated teriyaki salmon and grilled stuffed portobello mushrooms! The kids were screaming in glee, riding bikes in circles on the patio and playing baseball in the yard. The grill was fired up and the aroma in the air had your tongue drooling until the sizzling fish was served.
Summer weekends are famously known for grilling! After our fun impromptu party grilling salmon and stuffed mushrooms, next on my list was to grill up some giant prawns with toasted coconut flakes. So last weekend that is just what we did! 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!
The weather is gorgeous and it just feels right to have an outdoor BBQ. And guess what? The clean-up when making coconut milk shrimp is spectacular! All you need is a Zip-lock bag or baking dish to marinate the fish for 1 hour to 24 hours, depending on your time. The longer it marinades, the tastier your coconut milk shrimp will be! And wet skewer sticks. That’s it! Oh yea, and all the side dishes you might want to serve. 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.
Shrimp starts out a bluish color when raw. Right before grilling and after the shrimp marinades, add 3-4 pieces of shrimp in a “C” shape to wet skewers. Grilling coconut milk shrimp skewers only takes about 3 minutes per side to grill before they are fully cooked and crisp. Shrimp is so easy to work with!
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). Large fish and whales feed off of them as they scavenge along the bottom of the ocean for food. Good thing we don’t have to scavenge for them as there are fabulous fishermen who love their job!
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 is good for the proper functioning of the thyroid gland. 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 can help you lower cholesterol levels, improve blood pressure, and prevent heart attacks or a stroke.
How convincing is to eat shrimp coconut? These grilled coconut milk shrimp skewers make for a gorgeous summer evening! Grilled shrimp, coconut shrimp, marinated shrimp, shrimp skewers… whatever you want to call them – these are amazing and delicious! Perfect over salads, in tacos or by itself with grilled vegetables or corn on the cobb. Enjoy!
Coconut Milk Shrimp Skewers
- 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
- 2 cups of unsweetened coconut milk
- ¼ teaspoon pink Himalayan salt
- ½ cup toasted unsweetened or sweetened shredded coconut flakes
- mint or cilantro for garnish optional
- 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.
*adapted from MyRecipes.com