Grilled Caribbean Coconut Shrimp โ Flavorful shrimp seasoned with garlic, coconut milk, and thyme deliver a quick, easy, and tasty entree! Great as an appetizer, too!
This ultimate shrimp recipe is perfect for entertaining, dinner, lunch, or just because. Plus, you can grill it indoors or outdoors.
The first time I tried this recipe was because I wanted to use up leftover coconut milk. It so happened that I was making the shrimp to top a rice dish. Unfortunately, it never made it to the table.
What Makes It Good
While grilling the shrimp, the whole family kept pulling one skewer off the grill after another until they were all gone. The taste was amazing. The flavor of thyme, garlic, onion, and coconut milk made them irresistible.
This combination is perfect for those who donโt like the texture of coconut but like the flavor. Coconut milk adds flavor without the texture, yielding a subtle coconut taste.
How to Grill Caribbean Coconut Shrimp
- Soak wooden skewers submerged in water for 20-30 minutes to prevent burning. Skip this step if using metal skewers.
- Heat the grill to medium-high. If using a grill pan, lightly spray or oil it to prevent the shrimp from sticking.
- Mix garlic powder, onion powder, thyme, salt, cayenne pepper, coconut milk, and bouillon powder in a medium bowl.
- Thread about three shrimp onto each skewer, covering the skewer with shrimp.
- Brush the skewered shrimp with the coconut milk spice mixture on both sides. Place the skewers on the grill or grill pan.
- Grill for 2-3 minutes per side until opaque and fully cooked. Serve hot with vegetables and rice or dipping sauce.
Recipe Notes
- Avoid marinating the shrimp for longer than 5-10 minutes, or it could get tough.
- Feel free to use two skewers per kebab to keep the shrimp in place when turning them on the grill.
- Leftovers freeze well, go great on a Caesar salad, and make a lower-fat poโ boy.
By Imma
Grilled Caribbean Coconut Shrimp
Ingredients
- 1 pound (450g) shrimp, peeled and deveined
- ยผ cup (60ml) coconut milk or cream
- 1 teaspoon (3-4g) garlic powder
- ยฝ teaspoon (1g) thyme
- 1 teaspoon (2-3g) onion powder
- ยฝ teaspoon (3g) salt
- ยฝ teaspoon (1-2g) chicken bouillon powder (or ยผ teaspoon salt)
- ยผ teaspoon (<1g) cayenne pepper (optional)
Instructions
- Soak wooden skewers submerged in water for 20-30 minutes to prevent burning. Skip this step if using metal skewers.
- Heat the grill to medium-high. If using a grill pan, lightly spray or oil it to prevent the shrimp from sticking.
- Mix garlic powder, onion powder, thyme, salt, cayenne pepper, coconut milk, and bouillon powder in a medium bowl.
- Thread about three shrimp onto each skewer, covering the skewer with shrimp.
- Brush the skewered shrimp with the coconut milk spice mixture on both sides. Place the skewers on the grill or grill pan.
- Grill for 2-3 minutes per side until opaque and fully cooked. Serve hot with vegetables and rice or dipping sauce.
Tips & Notes:
- Avoid marinating the shrimp for longer than 5-10 minutes, or it could get tough.
- Feel free to use two skewers per kebab to keep the shrimp in place when turning them on the grill.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Carrie Gallagher says
This was really easy and very good! Thanks!
ImmaculateBites says
Awesome! Thanks for the feedback.
arline says
Is it 1/4 CAN of coconut milk? If so, what size can please?
ImmaculateBites says
Itโs 1/4 cup coconut milk
arline says
Thanks for updating the recipe! Cant wait to try it Labor Day!
Jehancancook says
You had me at coconut.
Charlene @ that Girl Cooks Healthy says
Oh, those shrimps look divineโฆ.definitely Caribbean inspired ingredients. Iโm giving this recipe five starts before I even try it.