Skewered Shrimp with Lemon and Coconut

July, 2019

Grilled shrimp is a great alternative to friends and family who prefer seafood over chicken and beef. The bright, citrus hit of the lemon juice combined with shredded coconut make a great cocktail snack or a meal. Just add rice and some slivered snow peas and the party is on!

1 tsp. red pepper flakes

1 lemon, zested and juiced

1 tbsp. chopped fresh cilantro

1 tbsp. chopped fresh mint

shredded coconut

¼ c. olive oil

¼ c. soy sauce

1 lb. uncooked medium shrimp, peeled and deveined


Combine the red pepper flakes, lemon zest and juice, cilantro, mint, olive oil and soy sauce in a food processor. Combine until the mixture is smooth. In a large bowl, toss together the shrimp and the marinade. Cover and set aside for 2-3 hours.

Preheat the grill to a medium-high heat. Thread the shrimp onto the individual skewers. Cook the skewers until they are browned on both sides and the meat is cooked. This takes approximately 4-6 minutes per side. Serve hot off the grill or alongside rice and slivered snow peas!

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