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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Wonderful tropical taste to grilled shrimp. This recipe was in the local paper. Delicious! Ingredients:
3 limes |
2lbs.raw shrimp,peeled,tail on |
14oz. can coconut milk(use full fat) |
1tbs kosher salt |
1/2tsp fresh ground black pepper |
1/3c unsweetened cocnut flakes |
Directions:
1. Use a fine grater or zester to remove and reserve zest of 1 lime. Juice all the limes(about 1/8c juice)
2. Place shrimp in a large zip-lock bag. Add coconut milk and three -quarters of the lime juice,then seal the bag and gently shake to coat the shrimp. Refrigerate 15 mins.
3. Meanwhile in food processor,combine the lime zest,salt and pepper. Pulse until the zest,salt and pepper are well blended. Transfer to small bowl and set aside
4. In a small dry skillet over medium-low heat,lightly toast the coconut flakes. As soon as coconut begins to brown,remove pan from heat;set aside.
5. Generously coat grill grate with cooking spray and preheat medium-high. Alternately,set grill pan over med-high heat and coat with spray just before ready to cook.
6. Remove shrimp from marinade,discarding marinade. Place the shrimp on grill or grill pan and cook 1-2 mins a side,or till exteriors are pink and center opaque white.
7. While shrimp are still on the grill,drizzle them with remaining lime juice.
8. Transfer shrimp to serving plates ,then lightly sprinkle them with the salt-lime zest mixture,,then with a bit of toasted coconut
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