Spicy Coconut Lime Shrimp Recipe
There are so many reasons to love this recipe. But the best one for me? This is one of those spicy shrimp appetizer recipes that cools while it heats... making it impossible to stop eating. The cooling coconut and tangy lime mellow out the heat of the jalapeño... while the cilantro adds a wonderful element of green freshness.
These tasty little jalapeño shrimp appetizers are also as easy as they are addictive! What could be better?
Serving Note: This recipe has you assemble the shrimp on skewers. Looking for more of a finger food feel? Cook your shrimps individually on toothpicks, instead.
2 jalapeños, seeded and chopped
3 cloves garlic, crushed
1/4 C. fresh cilantro, chopped
1/4 C. coconut, shredded
1/4 C. extra virgin olive oil
3 tbsp. soy sauce
1 lb med raw shrimp, peeled and deveined
Instructions: 1. In a blender or food processor, combine jalapeno, zest from lime, juice from lime, garlic, cilantro, coconut, olive oil, and soy sauce. Blend until smooth.
2. In a large bowl, combine shrimp and coconut mixture. Toss until well coated. Cover and refrigerate 2 hours.
3. Soak skewers in water about 30 minutes to prevent burning.
4. Preheat gas grill or grill pan to medium-high.
5. Thread shrimp onto skewers lengthwise so they form "C"s. Place on lightly oiled grill and cook for 4-5 minutes, turning frequently. (These also turn out great on an indoor grill!)
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