Coconut Lime Skewers

Coconut Lime Shrimp

The citrus and coconut marinade give this shrimp skewer recipe lots of flavor and a refreshing kick.


  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon freshly grated lime zest
  • 2 tablespoons fresh lime juice
  • 1 can (14 oz.) coconut milk
  • 2 pounds large shrimp (26 to 30 per lb.), peeled and deveined
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • Fresh lime wedges for squeezing
  • 1/2 cup toasted, sweetened shredded coconut


  1. In a medium bowl, combine ginger, garlic, cayenne pepper, lime zest and juice, and coconut milk. Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
  2. Meanwhile, soak skewers in water. Prepare a grill for high heat (450° to 550° Push 2 or 3 shrimp onto each skewer in a "C" shape (through each end); cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.
  3. Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut. Serve with extra lime wedges on the side.