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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This is not fried coconut shrimp. It's something very different - it's a little tangy, a little sweet, and a little salty. It's very easy and quick to put together.The prep time does not include marinating time in the refrigerator, so plan a few extra minutes for that. I cooked these on a George Foreman grill (high 4 minutes), and I only used about half of the salt mixture, because we generally don't eat a lot of salt, so use your judgement. Also, if your grated zest is fine enough, you do not need to use a food processor. Ingredients:
3 limes |
2 lbs shrimp, peeled and deveined |
1 (14 ounce) can coconut milk |
1 tablespoon kosher salt |
1/2 teaspoon black pepper |
1/3 cup coconut flakes, toasted in a dry skillet |
Directions:
1. Use a grater or zester and zest all the limes and set the zest aside.
2. Squeeze two of the limes, and combine the juice with coconut milk and the shrimp. Refrigerate for 15 - 30 minutes.
3. In a food processor, combine the lime zest, salt and pepper. Pulse until blended.
4. Remove shrimp from marinade, and place on a hot oiled grill, grill pan, or use a skillet. Cook for 3 minutes on each side. While shrimp are still on the grill, squeeze the remaining lime over shrimp.
5. When shrimp are done, remove from grill and sprinkle with the salt-pepper-lime mixture and the toasted coconut.
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