Grilled Shrimp Kabobs with Coconut Lime Marinade Recipe
These Grilled Shrimp Kabobs are a flavorful and easy-to-make seafood dish perfect for summer grilling. Marinated in a tangy and slightly spicy blend of coconut milk, lime juice, honey, soy sauce, and sriracha, the shrimp soak in vibrant flavors before being threaded onto skewers and grilled to perfection. Juicy, tender, and smoky, these kabobs make a delicious appetizer or main course ideal for outdoor gatherings and weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Ingredients
Marinade
- ¾ cups full fat coconut milk
- ¼ cup lime juice
- 2 tablespoons honey
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sriracha hot sauce
Main
- 2 pounds large raw shrimp, peeled and deveined
- Wooden skewers, soaked in warm water
- Cooking spray (for grill)
Instructions
- Prepare the marinade and shrimp: In a large bowl or gallon-sized ziplock bag, combine the coconut milk, lime juice, honey, soy sauce, and sriracha hot sauce. Toss the peeled and deveined shrimp in the marinade to ensure they are evenly coated. Cover and refrigerate for 4 to 6 hours to let the flavors meld. While the shrimp marinate, soak wooden skewers in warm water to prevent burning during grilling.
- Preheat the grill: Heat your grill to medium-high heat, approximately 450°F (232°C). This temperature will allow for quick cooking and a nice char on the shrimp.
- Assemble the kabobs: Remove the shrimp from the marinade and thread them onto the soaked wooden skewers, spreading them evenly to ensure they cook uniformly.
- Grill the shrimp kabobs: Lightly spray the grill grates with cooking spray to prevent sticking. Place the shrimp kabobs onto the grill and cook for about 4 to 5 minutes total, turning the skewers halfway through cooking to achieve an even grill and a firm, opaque shrimp texture.
- Serve and enjoy: Use tongs to remove the kabobs from the grill. Allow them to cool slightly before handling the hot skewers. Serve immediately as a flavorful appetizer or main dish.
Notes
- Soaking wooden skewers in water for at least 30 minutes prevents them from burning on the grill.
- Marinating the shrimp for 4 to 6 hours infuses maximum flavor, but avoid exceeding this time to prevent the acid in lime juice from overcooking the shrimp.
- Adjust the amount of sriracha based on your preferred spice level.
- Alternative: Use metal skewers if preferred; no soaking needed.
- Serve with a side of grilled vegetables or rice for a complete meal.
