Coconut Lime Shrimp Skewers


1 tablespoon minced fresh ginger 

1 tablespoon minced garlic 

1 tablespoon freshly grated lime zest 

2 tablespoons fresh lime juice 

1 can (14 oz.) coconut milk 

2 pounds large shrimp (26 to 30 per lb.), peeled and deveined 

1/4 teaspoon kosher salt 

Fresh lime wedges for squeezing 

1/2 cup toasted, sweetened shredded coconut

Prep Time:

Prepare 1 hour to 1 day ahead

Prep Notes:

A squeeze of lime adds zing and toasted coconut contributes crunch to this easy make-ahead crowd-pleaser.  You can marinate the shrimp for anywhere from one hour to one day. You'll need at least 24 wooden skewers (6 in.).


12 Servings


1. In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk. Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.

2. Meanwhile, soak skewers in water. Prepare a grill for high heat (450° to 550°). Push 2 or 3 shrimp onto each skewer in a "C" shape (through each end); cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.

3. Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut. Serve with extra lime wedges on the side.

Recipe Credit:
Photo Credit:

Thayer Allyson Gowdy