Grilled Shrimp with Coconut and Lime
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 221, total fat 12 G., saturated fats 4 G., proteins 24 G., carbohydrates 8 G., fiber 2 G., cholesterol 183 mg, sodium 506 mg, sugar 1 G.
Calories 221, total fat 12 G., saturated fats 4 G., proteins 24 G., carbohydrates 8 G., fiber 2 G., cholesterol 183 mg, sodium 506 mg, sugar 1 G.
This quick and easy marinade is a great way to use up leftover coconut milk—you only need a small amount. It adds a sweet flavor to grilled shrimp, and the marinating process takes just 30 minutes. Serve the flavorful grilled shrimp with steamed white rice or rice noodles for a light and delicious dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 large limes (about 300 g)
- 1 cm of ginger root
- 2 large cloves of garlic
- 1/4–0.5 tsp red pepper flakes, to taste
- 2 tbsp. l. rapeseed oil
- 1/3 cup coconut milk
- 450 g large shrimp (16/20), peeled and deveined
- 1 green onion, thinly sliced
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Cooking the dish according to the recipe:
- In a medium glass bowl, grate the zest and juice of two limes (you should have about 1 tablespoon zest and 1/4 cup juice). Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk, and 1.5 teaspoons salt. Stir to combine.
- Marinate in the refrigerator for 30 minutes. Meanwhile, slice the remaining lime into wedges. Set aside for serving.
- Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and place them on a baking sheet lined with paper towels; don't worry if the coconut milk has solidified in the refrigerator.
- Fry the shrimp in batches until lightly browned on both sides and cooked through, about 3 minutes total. Remove from heat and transfer to a large plate. Garnish with sliced green onions and serve with the remaining lime wedges.
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