Coconut-Lime Grilled Shrimp with Coriander
Juicy shrimp marinated in lime, coconut milk, and fresh coriander, grilled to smoky perfection. This brazilian-inspired seafood ready in about 19 minutes pairs pound shrimp, medium lime, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 pound shrimp
- 2 medium lime
- 1/4 cup coconut milk
- 1/4 cup fresh coriander
- 2 cloves garlic
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: In a medium bowl, whisk together 2 tablespoons olive oil, 2 minced garlic cloves, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the zest and juice of 2 limes, 1/4 cup coconut milk, and 1/4 cup chopped fresh coriander.
- Step 2: Add 1 pound peeled and deveined shrimp to the bowl, tossing to coat evenly. Marinate at room temperature for 15 minutes (or refrigerate up to 2 hours).
- Step 3: Preheat grill to medium-high. Thread shrimp onto soaked skewers and brush with excess marinade.
- Step 4: Grill for 2 minutes per side, until shrimp are opaque and lightly charred, rotating once for even cooking.
- Step 5: Serve immediately with extra lime wedges and a sprinkle of fresh coriander.
Frequently asked questions
How long does Coconut-Lime Grilled Shrimp with Coriander take to make?
Total time is about 19 minutes (15 min prep + 4 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Lime Grilled Shrimp with Coriander?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound shrimp from drying out.
Can I substitute ingredients in Coconut-Lime Grilled Shrimp with Coriander?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Lime Grilled Shrimp with Coriander for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut-Lime Grilled Shrimp with Coriander?
Brazilian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
