Spicy Coconut and Lime Grilled Shrimp

Here is an appetizer to complement that Mexican/Latin American-inspired BBQ this Fourth of July. This one from allrecipes.com. It is easy enough, just put the lime-in-the-coconut and eat them both up… sorry. Also, leave yourself a couple of hours to marinate.

Photos and recipes credit: allrecipes.com. They have more photos and tons more summer BBQ ideas so check them out!

Spicy Coconut and Lime Grilled Shrimp

Prep Time 15 minutes
Cook Time 5 minutes
Marinate Time 2 hours
Total Time 2 hours 20 minutes
Course Appetizer, Drinks
Cuisine Latin American, Mexican
Servings 4
Calories 277 kcal


  • Grill


  • 2 jalapeno peppers seeded
  • 1 medium lime zested and juiced
  • 2 cloves of garlic
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup shredded coconut
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 1 pound uncooked medium shrimp peeled and deveined
  • bamboo skewers soaked in water for 30 minutes


  • Combine jalapeños, lime zest, lime juice, and garlic in a blender. Add cilantro, coconut, oil, and soy sauce then blend until smooth.
  • Place shrimp in a large glass or ceramic bowl. Pour in marinade and toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours.
  • Preheat grill for medium-high heat and lightly oil the grate.
  • Remove shrimp from marinade and gently shake off excess. Discard the remaining marinade.
  • Thread shrimp onto skewers, poking each shrimp near the head and tail.
  • Place the skewers onto the preheated grill; cook until nicely browned on all sides and the meat is opaque, about 2 to 3 minutes per side.


Fat: 17g, Carbs: 6g, Protein: 24g
Keyword BBQ, gluten-free, pescatarian
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