Lime In The Coconut Shrimp Recipe
Servings: 4
Ingredients
- 1/2 c. freshly-squeezed lime juice (abt 3 limes)
- 1/4 c. reduced-fat coconut lowfat milk
- 1/4 c. rum
- 1 Tbsp. honey
- 1 tsp grated lime zest
- 2 lb medium shrimp peeled, deveined
- 1 x red onion cut in 3/4" pcs
Directions
- Seafood Alternatives: scallops, cubed halibut
- In a large bowl, combine the lime juice, coconut lowfat milk, rum, honey and lime zest; stir to mix. Add in the shrimp and toss to proportionately coat. Cover and chill for 30 min.
- If using bamboo skewers, soak them in a bowl of cool water for at least 30 min before grilling. Preheat the grill to high, or possibly heat coals till they glow red, with white ash around the edges.
- Take the shrimp from the marinade, allowing excess to drip off, and thread them onto the skewers, alternating with pcs of red onion; you should have about 12 skewers. Avoid crowding shrimp on the skewers or possibly they will cook unevenly. Reserve the marinade.
- Rub a lightly oiled towel or possibly cloth over the grill, add in the shrimp skewers and cook till pink and lightly browned, 2 to 3 min. Brush the tops with more marinade, turn the skewers and continue cooking till the shrimp are opaque through the thickest part, 1 to 2 min longer.
- If desired, bring the remaining marinade to a boil for 1 minute and drizzle it over the shrimp before serving.
- This recipe yields 4 to 6 servings.
- Comments Inspired tropical flavors in this marinade make a grilled shrimp without peer. No more humdrum grilling! The marinade may sound good sufficient to drink, but save it for the shrimp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 4 servings | |
| Calories 308 | |
| Calories from Fat 43 | 14% |
| Total Fat 4.82g | 6% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 345mg | 115% |
| Sodium 339mg | 14% |
| Potassium 470mg | 13% |
| Total Carbs 9.21g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 6.05g | 4% |
| Protein 46.42g | 74% |
