Grilled Coconut Shrimp with Shishito Peppers

Are you ready to elevate your Memorial Day celebration? Look no further than Grilled Coconut Shrimp with Shishito Peppers. This dish combines the sweetness of coconut, the lively kick of shishito peppers, and the tangy notes of soy sauce and lime to create a flavor explosion that will leave your taste buds dancing.

This quick and easy marinade infuses the shrimp with a burst of flavor in just five minutes. Start by mixing soy sauce, lime, and grated garlic, which adds a zing of flavor and helps the shredded coconut stick to the shrimp.

Once marinated, carefully lay the shrimp on the grill and let the high heat work its magic. In just 2 minutes, the shrimp turns a beautiful opaque color and develops a light char that adds depth to the dish. Carefully cook the shishito peppers until lightly charred on the outside for a delicious and healthy addition that pairs perfectly with the shrimp.

Add a sprinkling of fresh basil, a drizzle of lime juice, and a touch of sea salt, enhancing the dynamic flavors. And don't forget that extra sprinkle of coconut to add a delightful crunch to every bite.

While burgers and hot dogs are an American mainstay, impress your guests with these Grilled Coconut Shrimp with Shishito Peppers.

Serves: 4

Grilled Coconut Shrimp with Shishito Peppers Ingredients

• 6 garlic cloves, finely grated
• 1 Tbsp. finely grated lime zest
• ¼ cup low-sodium or tamari soy sauce
• ¼ cup grapeseed or vegetable oil, plus more for grill
• 1 lb. large shrimp, peeled and deveined, preferably with tails left on
• ½ cup toasted unsweetened shredded coconut, plus more for serving
• 8 oz. shishito peppers
• ½ cup basil leaves
• ¼ cup fresh lime juice
• Flaky sea salt

Grilled Coconut Shrimp with Shishito Peppers Directions

1. Stir together garlic, lime zest, soy sauce, and ¼ cup oil in a medium bowl. Add shrimp and toss to coat. Add ½ cup coconut and toss again to coat. Let sit while the grill heats, at least 5 minutes and up to 30 minutes.
2. Prepare a grill for high heat; lightly oil the grate.
3. Carefully arrange the shrimp in an even layer on the 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.
4. Grill peppers, turning occasionally and being careful not to let them fall through the grate until lightly charred all over, about 6 minutes. Transfer to a platter with shrimp.
5. Top shrimp and peppers with basil, drizzle with lime juice and sprinkle with sea salt and more coconut.

Taken from epicurious.com  https://www.epicurious.com/recipes/food/views/grilled-coconut-shrimp-shishito-peppers