Coconut Lime Shrimp

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This is not fried coconut shrimp. It's something very different - it's a little tangy, a little sweet, and a little salty. It's very easy and quick to put together.the prep time does not include marinating time in the refrigerator, so plan a few extra minutes for that. I cooked these on a george foreman grill (high 4 minutes), and i only used about half of the salt mixture, because we generally don't eat a lot of salt, so use your judgement. Also, if your grated zest is fine enough, you do not need to use a food processor.

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Steps

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Use a grater or zester and zest all the limes and set the zest aside.

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Squeeze two of the limes , and combine the juice with coconut milk and the shrimp.

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Refrigerate for 15 - 30 minutes.

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In a food processor , combine the lime zest , salt and pepper.

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Pulse until blended.

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Remove shrimp from marinade , and place on a hot oiled grill , grill pan , or use a skillet.

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Cook for 3 minutes on each side.

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While shrimp are still on the grill , squeeze the remaining lime over shrimp.

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When shrimp are done , remove from grill and sprinkle with the salt-pepper-lime mixture and the toasted coconut.

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Ingredients

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limes, shrimp, coconut milk, kosher salt, black pepper, coconut flakes