Grilled Coconut Shrimp With Shishito Peppers
A flavorful Asian-inspired dish combining succulent grilled shrimp coated in coconut with charred shishito peppers. The dish is brightened with fresh basil, lime juice, and a savory soy sauce marinade.
Ingredients
- •6 cloves garlic
- •1 Tbsp lime zest
- •¼ cup low-sodium or tamari soy sauce
- •¼ cup grapeseed or vegetable oil
- •1 lb large shrimp
- •½ cup toasted unsweetened shredded coconut
- •8 oz shishito peppers
- •½ cup basil leaves
- •¼ cup fresh lime juice
- •1 to taste flaky sea salt
Cooking Instructions
- 1.
Stir together garlic, lime zest, soy sauce, and 1/4 cup oil in a medium bowl. Add shrimp and toss to coat. Add 1/2 cup coconut and toss again to coat. Let sit while grill heats, at least 5 minutes and up to 30 minutes.
30 min
- 2.
Prepare a grill for high heat, lightly oil grate.
10 min
- 3.
Carefully arrange shrimp in an even layer on grate. Grill, carefully turning halfway through, until opaque and lightly charred, about 2 minutes. Some of the coconut will fall off in the process, and that's okay. Transfer to a serving platter.
2 min
- 4.
Grill peppers, turning occasionally and being careful not to let them fall through grate, until lightly charred all over, about 6 minutes. Transfer to platter with shrimp.
6 min
- 5.
Top shrimp and peppers with basil, drizzle with lime juice, and sprinkle with sea salt and more coconut.
2 min
