Grilled Coconut Shrimp With Shishito Peppers

Grilled Coconut Shrimp With Shishito Peppers 500 500 Leo Garcia

Grilled Coconut Shrimp With Shishito Peppers

Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.
We strongly endorse eating this dish with your hands, discarding shrimp tails and pepper stems as you go.


Ingredients of
Grilled Coconut Shrimp With Shishito Peppers


6 garlic cloves, finely grated

1 Tbsp. finely grated lime zest

¼ cup low-sodium or tamari soy sauce

¼ cup grapeseed or vegetable oil, plus more for the grill

1 lb. large shrimp, peeled, deveined, preferably with tails left on

½ cup toasted coconut

8 oz. shishito peppers

½ cup basil leaves

¼ cup fresh lime juice

Flaky sea salt

 

 

PREPARATION OF GRILLED COCONUT  SHRIMP WITH SHISHITO PEPPERS


Step 1

Stir together garlic, lime zest, soy sauce, and ¼ cup oil in a medium bowl. Add shrimp and toss to coat. Add ½ cup coconut and toss again to coat. Let sit while the grill heats for at least 5 minutes and up to 30 minutes.

Step 2

Prepare a grill for high heat, lightly oil grate.

Step 3

Carefully arrange shrimp in an even layer on a grate. Grill, carefully turning halfway through, until opaque and lightly charred, about 2 minutes. Some of the coconuts will fall off in the process, and that’s okay.
Transfer to a serving platter.

Step 4

Grill peppers, turning occasionally and being careful not to let them fall through the grate until lightly charred all over about 6 minutes.
Transfer to a platter with shrimp.

Step 5

Top shrimp and peppers with basil, drizzle with lime juice, and sprinkle with sea salt and more coconut.

Your recipe for Grilled Coconut Shrimp With Shishito Peppers is ready to enjoy.

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