Coconut Honey Lime Shrimp with Sriracha Mango Dip

Hi! Its Jen stopping by from Carlsbad Cravings and I am so happy be sharing my new Coconut Honey Lime Shrimp with Sriracha Mango Dip with you! Hello delicious!

I love cooking or grilling shrimp because while it is so simple and quick to throw together with a marinade or a simple saute, the results always taste gourmet especially this Coconut Honey Lime Shrimp. This shrimp makes the perfect dinner or appetizer, is easy enough for everyday but impressive enough for company OR my personal favorite – company of one 🙂 (a reality in my house because my husband is allergic – so sad!).

This juicy shrimp is marinated in an intoxicating bath of honey, lime juice, coconut cream, soy sauce, garlic and ginger so every morsel is bursting with coconut honey lime flavor. After you whisk this marinade together, you separate out some of the coconut honey lime goodness and add it to your mango, vanilla yogurt and sriracha (no double measuring, no double work!) and blend to create a luscious, refreshing sweet heat dip that perfectly compliments the tender shrimp.

I could eat this creamy Sriracha Mango Dip with a spoon but its even better enveloping Coconut Honey Lime shrimp! You know what to do…

Carlsbad Cravings Original

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Coconut Honey Lime Shrimp with Sriracha Mango Dip

By: Alyssa Rivers

This shrimp makes the perfect dinner or appetizer, is easy enough for everyday but impressive enough for company OR my personal favorite – company of one.

Prep Time: 20 minutes minutes

Cook Time: 5 minutes minutes

Refrigeration Time: 1 hour hour

Total Time: 1 hour hour 25 minutes minutes

Servings: 6 Servings

Ingredients 

1x2x3x

• ▢ 1 pound large shrimp, peeled and deveined
• ▢ ¼ cup olive oil
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper

Marinade

• ▢ ⅓ cup honey
• ▢ ¼ cup lime juice
• ▢ 1 tablespoon soy sauce, low-sodium
• ▢ ¼ cup coconut cream from can of coconut milk
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon ground ginger
• ▢ 1 teaspoon sriracha sauce

Sriracha Mango Dip

• ▢ reserved blender marinade
• ▢ 2 peeled mangoes
• ▢ 1-2 tablespoons apple cider vinegar
• ▢ 3 tablespoons vanilla yogurt
• ▢ 1-3 teaspoon sriracha, more or less to taste

Optional Garnish

• ▢ cilantro
• ▢ fresh lime juice

Instructions 

• Add ⅓ cup honey, ¼ cup lime juice, 1 tablespoon soy sauce, ¼ cup coconut cream from can of coconut milk, 1 teaspoon garlic powder, ½ teaspoon ground ginger, 1 teaspoon sriracha sauce to a blender and blend until smooth.
• Measure out ½ cup of the marinade and set aside. Pour the remaining marinade into a large freezer bag along with ¼ cup olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
• Add 1 pound large shrimp, to the bag of marinade and massage to evenly coat. Marinate in the refrigerator for 1 -6 hours.
• Pour the reserved marinade ingredients into the blender along with 2 peeled mangoes, 1-2 tablespoons apple cider vinegar, 3 tablespoons vanilla yogurt, and 1-3 teaspoon sriracha, to taste. Blend until smooth and chill in the refrigerator.
• When you’re ready to grill, drain and discard the marinade. Thread the shrimp onto skewers.
• Heat grill to medium-high heat and grease. Grill the shrimp for 3-5 minutes on each side or until the shrimp has become pink and firm. Be careful to not overcook the shrimp.

Notes

*Refrigerate coconut milk for 24 hours then it is easy to skim the coconut fat that rises to the top of the can.

*Total time does not include marinating shrimp as this will vary.

Nutrition

Calories: 270kcalCarbohydrates: 29gProtein: 17gFat: 10gSaturated Fat: 2gCholesterol: 191mgSodium: 993mgPotassium: 232mgFiber: 1gSugar: 27gVitamin A: 747IUVitamin C: 32mgCalcium: 134mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course

Cuisine: American

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!