Coconut Curry Grilled Shrimp
Updated: Oct 12, 2020
Coconut Curry Shrimp with Honey Lime Dipping Sauce is a beautiful combination of Caribbean and Asian flavors.
The sweet heat is absolutely scrumptious and a drizzle of the honey lime sauce takes it totally over the top.
The ingredients have the benefit of an amazingly exotic taste yet are inexpensive and easy to find.
However, sometimes, I splurge on jumbo shrimp and keep the cost low by serving them on skewers to control portion size.
Nutty and Sweet
They key to getting the nutty and sweet coconut taste into the shrimp is to bathe them in coconut milk up to two hours in the refrigerator.
Place shrimp on skewers to serve as an appetizer or grill shrimp in a large grill basket and serve over jasmine rice for a delicious main dish.
Check out this recipe and lots more on the Vermilion Lane YouTube channel.
Coconut Curry Grilled Shrimp with Honey Lime Dipping Sauce
2 pounds jumbo shrimp (peeled, de-veined, tails on)
3 fresh limes juice (zest of 1 lime, 1 tablespoon lime juice reserved)
1 cup coconut milk
¼ cup shredded coconut
¼ cup honey
3 ¼ tablespoons spicy curry powder (¼ teaspoon reserved)
2 tablespoons green onions (finely chopped, 1 tablespoon reserved)
1 tablespoon cilantro (chopped)
1 teaspoon garlic (minced)
¼ teaspoon salt
¼ teaspoon pepper
In a medium size mixing bowl, combine 3 tablespoons curry powder, garlic, coconut milk, 1 tablespoon green onions and 1 tablespoon lime juice.
Add shrimp and stir to combine.
Place plastic wrap over bowl, push directly over shrimp to remove as much air as possible. (This will allow the marinade to penetrate the meat more efficiently.)
Refrigerate 1 to 2 hours.
While the shrimp is marinating, begin the sauce so the flavors have time to marry.
In a small mixing bowl, combine honey, remaining lime juice, zest of 1 lime, shredded coconut, cilantro, remaining 1 tablespoon green onions and ¼ teaspoon curry powder.
Grill shrimp 4-6 minutes on each side. Drizzle half of sauce over warm shrimp and serve the rest for dipping. Garnish with shredded coconut and cilantro (optional).
Original recipe by Andrea Mayfield Witt for Vermilion Lane Lifestyle and Food Blog
Recipe featured on Interiors by Jacquin
Interiors by Jacquin