Grilled Coconut Shrimp Skewers with Cilantro and Ample Lime
Stripes of shrimp, lime, and green make for a flag of food. [Photo credit: Alex Paternostro]
by Seth Paternostro
October 26, 2021
Let the sun shine in as you skewer your shrimp. Rounded with coconut oil, bursting with ample lime and little more, nothing else can make your summer soirée such a success. Within minutes, you’ll be finished, and the grill will be ready for another go.
Serves 6
Total time
20 minutes
Equipment:
cutting board, chef’s knife or cleaver, large mixing bowl, measuring spoon, grill, hardwood briquettes, kitchen tongs, skewers
Tableware:
plates and utensils
Ingredients
2 lbs raw shrimp, shelled and deveined
3 tbsps coconut oil
1 bunch cilantro
4 limes
2 tsps kosher salt, or as needed
Instructions
Set out all equipment, tableware, and ingredients.
Heat the grill up to very hot.
Slice the limes into wedges.
Combine the shrimp with the coconut oil and salt.
Place the shrimp on skewers, making sure not to overcrowd them.
Place the skewers on the grill, move them around as needed to color evenly, and cook until the bottom turns opaque and golden, then flip, and repeat.
Remove the shrimp to serving plates, garnish with the cilantro, and drizzle over plenty of lime juice.
NUTRITION FACTS:
Calories 457 Total Fat 9.6g (12%) Saturated Fat 5.9g (29%) Cholesterol 459mg (153%) Sodium 1528mg (66%) Total Carbohydrate 6g (2%) Dietary Fiber 1.9g (7%) Total Sugars 1.4g Protein 87.4g Vitamin D 0mcg (0%) Calcium 257mg (20%) Iron 3mg (15%) Potassium 219mg (5%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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