Here is an appetizer to complement that Mexican/Latin American-inspired BBQ this Fourth of July. This one from allrecipes.com. It is easy enough, just put the lime-in-the-coconut and eat them both up… sorry. Also, leave yourself a couple of hours to marinate.
Photos and recipes credit: allrecipes.com. They have more photos and tons more summer BBQ ideas so check them out!
Spicy Coconut and Lime Grilled Shrimp
Equipment
- Grill
Ingredients
- 2 jalapeno peppers seeded
- 1 medium lime zested and juiced
- 2 cloves of garlic
- 1/3 cup chopped fresh cilantro
- 1/3 cup shredded coconut
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1 pound uncooked medium shrimp peeled and deveined
- bamboo skewers soaked in water for 30 minutes
Instructions
- Combine jalapeños, lime zest, lime juice, and garlic in a blender. Add cilantro, coconut, oil, and soy sauce then blend until smooth.
- Place shrimp in a large glass or ceramic bowl. Pour in marinade and toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours.
- Preheat grill for medium-high heat and lightly oil the grate.
- Remove shrimp from marinade and gently shake off excess. Discard the remaining marinade.
- Thread shrimp onto skewers, poking each shrimp near the head and tail.
- Place the skewers onto the preheated grill; cook until nicely browned on all sides and the meat is opaque, about 2 to 3 minutes per side.
Notes
Fat: 17g, Carbs: 6g, Protein: 24g
