Grilled Coconut Lime Shrimp – Fresh, Tropical & Irresistibly Juicy

There’s something magical about the combination of coconut, lime, and grilled shrimp. Sweet, tangy, and slightly smoky — it’s everything you want in a summer dish. This Grilled Coconut Lime Shrimp recipe is fresh, flavorful, and unbelievably easy to make. Whether you’re hosting a backyard BBQ, meal prepping for the week, or dreaming of tropical flavors on a busy weeknight, this shrimp dish delivers sunshine in every bite.

Imagine tender shrimp marinated in creamy coconut milk, zesty lime, garlic, and honey — then grilled to perfection until slightly charred and caramelized. Every mouthful bursts with bright citrus and subtle sweetness, balanced by a hint of smoky char from the grill.

If you’re craving something healthy, quick, and restaurant-quality, this recipe is about to become your new go-to.

Why You’ll Love This Recipe

• 🌴 Tropical vibes in every bite: The coconut-lime combo tastes like vacation on a plate.
• ⏱️ Ready in under 30 minutes: Perfect for busy weeknights or spontaneous summer dinners.
• 🍤 Light yet satisfying: High in protein, low in carbs, and packed with fresh flavor.
• 🔥 Perfect for grilling or stovetop: Works just as well in a grill pan if you don’t have an outdoor grill.
• 💚 Customizable: Adjust the spice, sweetness, or citrus to match your taste.

Ingredients You’ll Need

For the Marinade:

• 1 lb large raw shrimp, peeled and deveined (tails on or off)
• ½ cup coconut milk (full-fat for richness or light for fewer calories)
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp lime zest
• 1 tbsp honey or brown sugar
• 2 cloves garlic, minced
• 1 tbsp soy sauce or coconut aminos
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp crushed red pepper flakes (optional, for a little heat)

For Serving:

• Fresh cilantro, chopped
• Extra lime wedges
• Toasted coconut flakes (optional, for garnish)

Instructions

1. Prepare the Shrimp:
   Rinse the shrimp under cold water and pat dry with paper towels. Place them in a medium mixing bowl.
2. Make the Marinade:
   In a separate bowl, whisk together coconut milk, lime juice, lime zest, honey, garlic, soy sauce, olive oil, salt, and black pepper until fully combined.
3. Marinate the Shrimp:
   Pour the marinade over the shrimp and toss gently to coat. Cover and refrigerate for at least 20–30 minutes (but not more than 1 hour, or the acid from the lime will start “cooking” the shrimp).
4. Preheat the Grill:
   Heat your outdoor grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
5. Skewer the Shrimp:
   Thread shrimp onto skewers (about 4–5 per skewer), shaking off excess marinade but reserving a few tablespoons for basting.
6. Grill the Shrimp:
   Place the skewers on the grill and cook for 2–3 minutes per side, basting occasionally with the leftover marinade. Shrimp are done when they turn pink and slightly charred on the edges.
7. Garnish and Serve:
   Remove from heat and sprinkle with fresh cilantro, extra lime zest, and a squeeze of lime juice. Optionally, top with toasted coconut flakes for extra tropical flair.

Serve immediately over jasmine rice, coconut rice, or a fresh mango salsa salad!

Grilled Coconut Lime Shrimp

Juicy shrimp marinated in coconut milk, lime, and honey, then grilled to perfection for a fresh, tropical, and easy dinner.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner, Main Dish

Cuisine: American, Tropical

Calories: 260

Ingredients

  

• 1 lb large raw shrimp peeled and deveined
• 0.5 cup coconut milk
• 2 tbsp lime juice fresh
• 1 tbsp lime zest
• 1 tbsp honey
• 2 cloves garlic minced
• 1 tbsp soy sauce or coconut aminos
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 tsp red pepper flakes optional
• 2 tbsp fresh cilantro for garnish
• 1 lime cut into wedges for serving

Equipment

• Mixing bowls
• Grill or grill pan
• Tongs
• Skewers

Method

 

1. Rinse and pat dry shrimp, then place in a bowl.
2. In a separate bowl, whisk together coconut milk, lime juice, zest, honey, garlic, soy sauce, olive oil, salt, and pepper.
3. Pour marinade over shrimp and refrigerate 20–30 minutes.
4. Preheat grill or grill pan to medium-high heat.
5. Thread shrimp onto skewers and grill 2–3 minutes per side, basting with marinade.
6. Garnish with cilantro and lime wedges, then serve warm.

Notes

For stovetop cooking, use a grill pan or cast-iron skillet. Great served with coconut rice or mango salsa.

Tips for Perfect Grilled Shrimp

• Don’t over-marinate. Lime juice can “cook” the shrimp if left too long in the marinade.
• Use large shrimp. Jumbo or large shrimp hold up better to high heat and won’t overcook as quickly.
• Soak wooden skewers. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
• Watch the timing. Shrimp cook fast — about 2–3 minutes per side is all you need.

Delicious Variations

• Spicy Thai Twist: Add a teaspoon of chili paste or sriracha to the marinade for heat.
• Garlic Lover’s Version: Double the garlic and finish with a sprinkle of roasted garlic chips.
• Creamy Dip Pairing: Serve with a lime-cilantro yogurt sauce or coconut-lime aioli.
• Tropical Skewers: Alternate shrimp with pineapple chunks and red bell peppers on each skewer for a colorful tropical look.
• Low-Carb Bowl: Serve shrimp over cauliflower rice with avocado slices and shredded cabbage.

Serving Suggestions

This Grilled Coconut Lime Shrimp pairs beautifully with a variety of sides:

• Coconut jasmine rice
• Fresh mango salsa or pineapple pico de gallo
• Grilled corn with lime butter
• Garlic-lime zucchini noodles
• A light cucumber-cilantro salad

For drinks, serve it with chilled coconut water, mojitos, or lime sparkling water for a refreshing combo.

Storage & Reheating Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat gently: Warm in a skillet with a drizzle of coconut milk or olive oil to keep shrimp tender.
• Freeze: You can freeze marinated uncooked shrimp for up to 1 month — just thaw before grilling.

Fun Fact: A Taste of the Tropics

Coconut and lime are classic tropical ingredients that show up in cuisines around the world — from Thai street food to Caribbean beach barbecues. The pairing delivers that signature “vacation flavor” — creamy, tangy, and fragrant — that instantly transports you to an island breeze. Combined with grilled shrimp, it’s the perfect example of how simple ingredients can create big, bold flavors in just minutes.

Nutritional Benefits

Shrimp are naturally high in protein and low in calories, making them a fantastic choice for a light yet satisfying meal. Coconut milk provides healthy fats, while lime adds a boost of vitamin C and brightness to the dish.

Per Serving (approx.):
Calories: 260 | Protein: 28g | Carbs: 6g | Fat: 13g | Sugar: 3g