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Tropical Coconut Lime Shrimp Skewers

Juicy shrimp are marinated in a creamy coconut milk and zesty lime mixture, then grilled over high heat until charred and smoky. The vibrant flavors and slight caramelization create a bright, tropical dish with a tender, succulent texture. Perfect for a quick weeknight dinner or a festive patio gathering.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Tropical
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pound shrimp deveined, peeled, and thawed if frozen
  • 1/2 cup cup full-fat coconut milk without additives, shaken before measuring
  • 2 limes lime zest zest only, using a microplane
  • 3 cloves garlic minced
  • 1 tablespoon olive oil or neutral oil
  • 1 teaspoon teaspoon salt coarse sea salt preferred
  • 1/2 teaspoon teaspoon black pepper
  • optional to taste chili flakes or smoked paprika for extra spice or smoky flavor

Equipment

  • Wooden skewers
  • Grill or grill pan
  • Microplane or zester
  • Bowl
  • Tongs

Method
 

  1. Start by soaking wooden skewers in water for at least 30 minutes to prevent burning. If using metal skewers, have them ready nearby.
  2. In a bowl, combine the coconut milk, lime zest, minced garlic, olive oil, salt, pepper, and chili flakes if using. Whisk until well blended and fragrant.
  3. Add the shrimp to the bowl and toss gently to coat all pieces evenly with the marinade. Cover and let sit at room temperature or refrigerate for 20-30 minutes to absorb the flavors.
  4. Preheat your grill or grill pan over high heat until hot and slightly smoky, about 200°C (390°F). Lightly oil the grates to prevent sticking.
  5. Thread 3-4 shrimp onto each skewer, leaving a small space between pieces for even cooking and flipping.
  6. Place the skewers onto the hot grill. Cook for about 2-3 minutes on each side, until the shrimp turn a bright pink and develop light char marks, releasing a smoky, fragrant aroma.
  7. Flip the skewers carefully using tongs, and cook the other side for another 2-3 minutes until the shrimp are opaque and slightly caramelized.
  8. Remove the skewers from the grill and let rest for 2 minutes. The shrimp should be tender, juicy, and smoky with a slight char.
  9. Serve immediately, garnished with extra lime wedges and fresh herbs if desired, for a bright, tropical flavor burst with every bite.

Notes

For an extra touch, sprinkle fresh cilantro or basil over the hot skewers before serving. To make ahead, marinate the shrimp up to 24 hours in the fridge for even more flavor. Reheat gently if needed—avoid microwave to keep shrimp tender.