Coconut lime shrimp is a super easy, super yummy dish to make. You can have it as a stand-alone appetizer or, my favorite, in tacos. If making tacos, I recommend serving them with a slice of avocado, a little shredded Monterey Jack cheese, some fresh salsa verde, a little fresh cilantro and a squeeze of lime in homemade corn tortillas.
Coconut Lime Shrimp
2 Tablespoons freshly crushed garlic
2 Tablespoons freshly grated ginger root (do not use ground, crystallized or powdered ginger)
Zest and juice of 2 limes
1 can (14 oz) coconut milk
2 tablespoons fresh diced lemongrass (optional)
2 pounds peeled, raw shrimp (31/40 is a good size)
Mix together garlic, ginger, lime juice/zest, coconut milk and lemongrass (if using) and pour over the shrimp. Marinate covered overnight. Heat barbeque or grill pan to medium high heat. Arrange shrimp on skewers in a “C” fashion, with the skewer going through each end of the shrimp. Barbeque on high heat for 2 minutes per side. Sprinkle with a little sea salt. Let rest a couple of minutes before serving.
Lemongrass is a great ingredient to work with in teas, soup and seafood dishes but did you also know that lemongrass oil is the main ingredient in most “green” pesticides? That’s right! So, next time you want to reach for the the bug spray, try on some natural lemongrass bug repellant or light a lemongrass candle instead. Non-toxic and great smelling!