Grilled coconut shrimp with shishito peppers recipe

Ingredients for Grilled coconut shrimp with shishito peppers

• 6 garlic cloves, finely grated

• 15 ml finely grated lime zest

• 60 ml reduced-salt soy sauce or tamari

• 60 ml grapeseed oil or vegetable oil, plus more for grilling

• 450 g large prawns, peeled, deveined, preferably with tails left on

• 120 g toasted unsweetened shredded coconut, plus more for serving

• 225 g shishito peppers

• 120 g basil leaves

• 60 ml fresh lime juice

• flaky sea salt

How to make Grilled coconut shrimp with shishito peppers

1. Stir together the garlic, lime zest, soy sauce, and 60 ml of oil in a medium bowl.

2. Add the shrimp and toss to coat evenly.

3. Add 125 g of coconut and toss again to coat. Let the mixture sit while the grill heats for at least 5 minutes and up to 30 minutes.

4. Prepare the grill for high heat and lightly oil the grate.

5. Carefully arrange the shrimp in an even layer on the grate. Grill for about 2 minutes, turning halfway through, until the shrimp are opaque and lightly charred. Some coconut may fall off during cooking, which is fine. Transfer the shrimp to a serving platter.

6. Grill the peppers, turning occasionally and ensuring they don’t fall through the grate, until lightly charred all over, about 6 minutes. Transfer the peppers to the platter with the shrimp.

7. Top the shrimp and peppers with fresh basil, drizzle with lime juice, and sprinkle with sea salt and additional coconut.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.