Spicy Grilled Coconut and Lime Shrimp

This is by far one of my favourite appetizers.  It’s my “go to” when I have boat guests or if I want to have a nice starter to a special dinner.  Grilled Coconut and Lime Shrimp make a perfect appetizer but can easily turn into a main course when you add some rice, grilled vegetable or a nice fresh salad. 🥗

For making this recipe, I break out my hand blender. I love this handy tool and I use it all the time to make marinades and to save myself from lots of chopping and mess. All you need to do is throw all of the ingredients, except the shrimp, right into the blender and, voila… in a few short zaps, you have marinade.

If you like it spicy, you can leave in the seeds of the jalapenos but most people will remove the seeds before adding to a recipe. Sometime you may find that your jalapenos just aren’t spicy enough though. Taste a bit of your marinade and if it’s not spicy enough for you, add another jalapeno or a 1/2 tsp of cayenne.

Place the shrimp in a bowl or container with a lid and add the marinade and stir. Leave shrimp in the marinade to absorb all of the flavours for at least 2 hours.

Thread the shrimp onto some wooden skewers that you have soaked in water for about 15 minutes. Then place them on the grill, which has been heated to medium high. Grill for about 2-3 minutes per side, until the shrimp are browned and no longer pink on the inside.

If you are serving with grilled veggies, you can put some pieces of red or green peppers and onions on a couple of other skewers, cover in a bit of the excess marinade and cook them along with the shrimp. They may need a couple of extra minutes.

Serve a couple of skewers per person with some rice, grilled vegetables or salad and some lime and cilantro on top.

Spicy Grilled Coconut and Lime Shrimp

Recipe by KatherineCourse: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


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Spicy shrimp marinated in coconut and lime and grilled to perfection.


  • 2 jalapeno peppers, seeded (or if you like it hotter, leave in the seeds)

  • 1 lime, zested and juiced

  • 2 garlic cloves

  • 1/3 cup fresh cilantro

  • 1/3 cup shredded coconut (unsweetened)

  • 1/4 cup olive oil

  • 1/4 cup soy sauce

  • 1 pound uncooked medium shrimp, peeled and deveined

  • skewers


  • Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in your hand blender; blend until smooth. Place the shrimp in a container with a lid or a large sealable bag. Pour the sauce over the shrimp and stir. Marinate at least 2 hours.
  • Lightly spray or oil the grill and preheat the bbq to medium-high heat.
  • Soak your wooden skewers in water and thread on the shrimp, going through both the tail and the head.
  • Grill the skewers until nicely browned and the shrimp is no longer pink in the center, 2 to 3 minutes per side.


One Comment

  1. Pingback: Spicy Grilled Coconut and Lime Shrimp — Galley Goddess | My Meals are on Wheels

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