Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1/4 cup coconut milk
- 1/4 cup lime juice
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Grill pan or outdoor grill
- Skewers (if using wooden skewers, soak in water for 30 minutes before using)
Step-by-step instructions:
1. In a small bowl, whisk together coconut milk, lime juice, honey, soy sauce, olive oil, garlic, salt, and black pepper to make the marinade.
2. Place the shrimp in a large resealable plastic bag and pour the marinade over the shrimp. Seal the bag and toss to coat the shrimp evenly. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
3. Preheat the grill pan or outdoor grill to medium-high heat.
4. Thread the shrimp onto skewers, leaving a little space between each shrimp.
5. Grill the shrimp skewers for 2-3 minutes per side, or until they are pink and cooked through.
6. Remove the shrimp from the grill and transfer to a serving platter.
7. Drizzle the coconut-lime sauce over the shrimp and sprinkle with chopped cilantro.
8. Serve with lime wedges on the side.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 6-8 minutes
Temperature:
Grill pan or outdoor grill: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 190
Fat: 7g
Carbohydrates: 11g
Protein: 21g
Sodium: 720mg
Sugar: 9g
Substitutions for ingredients:
- Instead of shrimp, you can use scallops or cubed chicken breast.
- If you don't have coconut milk, you can use heavy cream or half-and-half.
- Instead of honey, you can use maple syrup or agave nectar.
- If you don't have fresh cilantro, you can use parsley or basil.
Variations:
- Add some spice to the marinade by adding 1/2 teaspoon of red pepper flakes.
- Use the coconut-lime sauce as a dipping sauce for grilled vegetables or chicken.
- Serve the shrimp over a bed of rice or quinoa for a complete meal.
Tips and tricks:
- Don't overcook the shrimp, as they can become tough and rubbery.
- If using wooden skewers, soak them in water for 30 minutes before using to prevent them from burning on the grill.
- Make sure to preheat the grill pan or outdoor grill before cooking the shrimp.
- Use fresh lime juice for the best flavor.
Storage instructions:
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the shrimp, place them in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the shrimp skewers on a platter with the coconut-lime sauce drizzled over the top. Garnish with lime wedges and chopped cilantro.
Garnishes:
Lime wedges and chopped cilantro
Pairings:
This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables, such as zucchini, bell peppers, and onions
- Rice or quinoa
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the shrimp are sticking to the grill, brush the grill grates with oil before cooking.
- If the shrimp are not cooking evenly, make sure they are spaced out evenly on the skewers.
Food safety advice:
- Make sure to marinate the shrimp in the refrigerator, not at room temperature.
- Use a food thermometer to ensure the shrimp are cooked to an internal temperature of 145°F.
Food history:
Coconut and lime are common ingredients in many tropical cuisines, including Caribbean and Thai. This recipe combines the flavors of these two ingredients with succulent grilled shrimp for a delicious and easy-to-make dish.
Flavor profiles:
This dish has a sweet and tangy flavor from the coconut-lime sauce, with a hint of garlic and cilantro. The grilled shrimp are tender and juicy, with a slightly smoky flavor from the grill.
Serving suggestions:
Serve the shrimp skewers as an appetizer or main dish at your next summer barbecue or dinner party.
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Region: Thai