Coconut Lime Spicy Shrimp Skewers
4 servings
260 minutes
Coconut-lime spicy shrimp skewers are a vibrant dish inspired by exotic flavors. The combination of fresh lime and creamy coconut milk gives the shrimp a refined sweet-sour note, while spicy chili adds zest. This recipe is rooted in European culinary traditions, adapting Eastern ingredients and giving them a new character. The skewers are perfect for grilling – the aroma of lime and coriander unfolds when cooked, and the marinade keeps the shrimp juicy and tender. This dish pairs wonderfully with fresh vegetables or a light rice side. It's best served with lime wedges for added freshness. An ideal choice for a summer outdoor dinner!
1
Use a vegetable peeler to cut thin strips from the lime.
- Lime: 1 piece
2
In a bowl, mix coconut milk, coriander, minced garlic, minced chili, fish and soy sauces, and lime zest. Reserve 2 tablespoons of the mixture.
- Coconut milk: 0.3 glass
- Chopped cilantro (coriander leaf): 0.3 glass
- Garlic: 3 cloves
- Long red chili: 1 piece
- Fish sauce: 1 tablespoon
- Soy sauce: 1 tablespoon
- Lime: 1 piece
3
Add shrimp to the marinade and mix well. Cover with plastic wrap and refrigerate for 3-4 hours.
- Peeled king prawns: 750 g
4
Preheat the grill well.
5
Add lime juice to the shrimp, mix, and remove the lime zest.
- Lime juice: 1 tablespoon
6
Skewer the shrimp on wooden sticks and cook, basting with the remaining marinade, for 2-3 minutes on each side until golden.
- Peeled king prawns: 750 g
- Coconut milk: 0.3 glass
7
Serve decorated with lime slices.
- Lime: 1 piece
