Coconut milk and lime juice do double duty as marinade and sauce for tropically inspired grilled shrimp. Use an outdoor grill, a grill pan, or the oven broiler for cooking. Serve with Chinese black “Forbidden” rice or brown rice and roast asparagus for striking color and flavor.

4 servings


2 cans (15-ounce) coconut milk
½ cup lime juice (5-6 limes)
4 tablespoons low-sodium tamari or soy sauce
3 tablespoons toasted sesame oil
2 tablespoons jarred ginger puree/paste
3 large garlic cloves, minced
1/8 teaspoon red pepper flakes (or liquid hot sauce)
1¼-1½ pounds large raw shrimp, peeled and deveined
Metal or bamboo skewers
Kosher or sea salt and black pepper


1. Whisk together the coconut milk, lime juice, soy sauce, sesame oil, ginger, garlic, and red pepper flakes.  Place half of the marinade in a bowl, dish, or sealable plastic bag and the other half in a small saucepan.
2. Add shrimp to the bowl with the marinade. Marinate shrimp at room temperature for 20-30 minutes. If using bamboo skewers, soak in water while shrimp are marinating.
3. Bring the marinade in the saucepan to a boil, then turn to low and simmer for a few minutes until thickened. Sauce will turn a golden color and reduce in volume.
4. Drain the marinade from the shrimp. Discard marinade. Skewer shrimp between the tail and top end. Sprinkle with salt and pepper. Place shrimp on a hot grill. Cook just until they turn pink on each side, just a few minutes. Timing will depend on the size of your shrimp. Serve with the sauce.