Southeast Asian Coconut Shrimp

Southeast Asian Coconut Shrimp
Servings: 4


  • 1 1/2 pounds peeled, deveined extra-large or jumbo shrimp, thawed if frozen, rinsed, and patted dry
  • Olive oil
  • Steamed rice and pineapple, for serving
Basting/Serving Sauce
  • 1 13 1/2 ounce can coconut milk
  • 2 tablespoons Asian-style chili sauce
  • Zest from 2 limes
  • Juice from 1 lime

Make It

Basting/Serving Sauce

1. Mix all 4 ingredients. Reserve 1/2 of the sauce for serving.

Preparing and Grilling Shrimp

2. Prepare a medium-hot fire in a grill. Thread the shrimp onto the skewers, leaving space between them. Brush the shrimp with olive oil.

3. Grill for 2 to 3 minutes. Brush on basting sauce, if needed. Turn the shrimp and grill another 2 to 3 minutes, until opaque.