Ingredients
Scale
- 1 cup coconut milk, full-fat
- 1/4 cup freshly squeezed lime juice
- 2 cloves garlic, minced
- 1 pound large shrimp
- bell peppers, assorted colors, sliced
- red onion, cut into wedges
- cilantro, chopped
Instructions
- In a medium bowl, combine 1 cup of coconut milk, 1/4 cup of freshly squeezed lime juice, 2 cloves of minced garlic, and a pinch of salt. Whisk until well blended.
- Add 1 pound of large shrimp to the marinade in the bowl. Toss gently until all shrimp are coated. Cover with plastic wrap and refrigerate for at least 30 minutes.
- While waiting for your shrimp to marinate, preheat your grill or grill pan over medium-high heat. If using wooden skewers, soak them in water for about 15 minutes to prevent burning.
- Remove shrimp from the marinade (let excess liquid drip off) and thread them onto skewers alternately with bell pepper pieces and red onion wedges.
- Place assembled skewers on your hot grill. Cook for about 2-3 minutes on each side until shrimp turn pink and opaque.
- Once cooked through, remove skewers from the grill and sprinkle with chopped cilantro before serving. Garnish with extra lime wedges on the side.
Notes
Store leftovers in an airtight container.
Reheat gently on medium heat.
Serve with fresh cilantro garnish.
Use fresh lime juice for brightness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Grill
Nutrition
- Calories: 220 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 25mg