Ingredients and Weight:
- Shrimp (peeled and deveined): 2 lbs
- Unsweetened coconut milk: 1 cup
- Lime juice: 1/2 cup
- Fresh cilantro, chopped: 1/4 cup
- Garlic, minced: 2 cloves
- Ginger, minced: 1 tablespoon
- Red chili peppers, finely chopped: 1-2, to taste
- Olive oil: 2 tablespoons
- Salt and black pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the coconut milk, lime juice, cilantro, garlic, ginger, chili peppers, olive oil, salt, and black pepper. Whisk to blend well.
- Add the shrimp to the marinade, toss to coat, and refrigerate for at least 30 minutes, or up to 4 hours.
- Heat a grill or grill pan to medium-high heat.
- Remove the shrimp from the marinade and discard the marinade.
- Grill the shrimp for 5-6 minutes per side, or until cooked through and slightly charred.
- Serve immediately with your favorite dipping sauce.
Nutritional Information:
Per serving (8 ounces):
- Calories: 350
- Protein: 40g
- Carbohydrates: 20g
- Fat: 15g
Dish Characteristics:
- Spicy and tangy
- Coconut milk adds a creamy and tropical flavor
- Lime juice brightens the dish
- Perfect for grilling and summer gatherings
User Comments:
- "These shrimp are absolutely delicious! The marinade is flavorful and the shrimp is cooked to perfection."
- "I love the combination of coconut and lime. It's a unique and refreshing take on grilled shrimp."
- "I served these shrimp at my last party and they were a huge hit. Everyone raved about them."
- "The shrimp is incredibly juicy and the marinade is spot-on. This dish is definitely a keeper."
- "I made this dish for my family and they loved it. The kids couldn't get enough of the sweet and spicy flavor."
Special Precautions and Tips:
- If you prefer a milder flavor, reduce the amount of chili peppers used.
- Use large shrimp for the best results.
- Grill the shrimp over indirect heat to prevent burning.
- Let the shrimp rest for a few minutes before serving to allow the juices to redistribute.
