Brazilian Coconut Grilled Shrimp - Primal Grill with Steven Raichlen

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based option that absorbs flavors well.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining coconut flavor.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity and flavor profile.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley adds freshness without the distinct flavor of cilantro.

Peel and devein the jumbo shrimp, leaving the tail on.

Make a marinade by pureeing fresh garlic, thinly sliced fresh ginger, diced red and green bell pepper, jalapeno pepper, chopped fresh cilantro, coconut milk, white pepper, salt, vegetable oil, and fresh lime juice.

Pour the marinade over the shrimp and let it marinate for 30 minutes to an hour.

Prepare the grill for direct grilling and oil the grate using a half onion dipped in oil.

Thread the marinated shrimp onto flat skewers, alternating with pieces of red and green bell pepper and onion for symmetry.

Grill the shrimp for about 2-4 minutes per side until they turn from opaque gray to whitish pink.

Drizzle the cooked shrimp with extra virgin olive oil and serve with lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens