Ingredients
-
3
-
2
-
1
-
1
-
1/2
-
1/3
-
-
-
-
-
-
-
-
-
Directions
Coconut Lime Shrimp, This is not fried coconut shrimp It’s something very different – it’s a little tangy, a little sweet, and a little salty It’s very easy and quick to put together The prep time does not include marinating time in the refrigerator, so plan a few extra minutes for that I cooked these on a George Foreman grill (high 4 minutes), and I only used about half of the salt mixture, because we generally don’t eat a lot of salt, so use your judgement Also, if your grated zest is fine enough, you do not need to use a food processor , super easy, and tasted delicious! no changes, we loved it!
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Steps
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1
Done
|
Use a Grater or Zester and Zest All the Limes and Set the Zest Aside. |
|
2
Done
|
Squeeze Two of the Limes, and Combine the Juice With Coconut Milk and the Shrimp. Refrigerate For 15 - 30 Minutes. |
|
3
Done
|
in a Food Processor, Combine the Lime Zest, Salt and Pepper. Pulse Until Blended. |
|
4
Done
|
Remove Shrimp from Marinade, and Place on a Hot Oiled Grill, Grill Pan, or Use a Skillet. Cook For 3 Minutes on Each Side. While Shrimp Are Still on the Grill, Squeeze the Remaining Lime Over Shrimp. |
|
5
Done
|
When Shrimp Are Done, Remove from Grill and Sprinkle With the Salt-Pepper-Lime Mixture and the Toasted Coconut. |
