Coconut-Lime Marinated and Grilled Shrimp

Level: Easy

Yield: Serves 4

Total: 45 min (includes marinating time)

Active: 15 min

Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 221
Total Fat: 12 g
Saturated Fat: 4 g
Carbohydrates: 8 g
Dietary Fiber: 2 g
Sugar: 1 g
Protein: 24 g
Cholesterol: 183 mg
Sodium: 506 mg

Transform your leftover coconut milk into this irresistible marinade that infuses grilled shrimp with a burst of sweetness and tropical flair. Ready in just 30 minutes of marinating, it's perfect paired with steamed white rice or chilled rice noodles for a refreshing, crowd-pleasing meal that will transport you to paradise.

Ingredients

3 large limes (about 10 ounces)
One 1/2-inch piece fresh ginger
2 large cloves garlic
1/4 to 1/2 teaspoon crushed red pepper flakes, to taste
2 tablespoons canola oil
1/3 cup canned coconut milk
Kosher salt
1 pound jumbo shrimp (16/20), peeled and deveined
1 small scallion, thinly sliced

Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.

Instructions

Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine.
Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and place on a baking sheet lined with paper towels; don't worry if the coconut milk has solidified while chilled. In batches, cook the shrimp until lightly charred on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
Top with the sliced scallion and serve with the reserved lime wedges.