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–+ servings

Coconut Honey Lime Shrimp with Sriracha Mango Dip

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.
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Prep Time 20 minutes
Cook Time 5 minutes
Refrigeration Time 1 hour
Total Time 1 hour 25 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 Servings
Calories 270 kcal

Ingredients
  

  • 1 pound shrimp uncooked large, peeled and deveined
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Blender Marinade:

  • 1/3 cup honey
  • 1/4 cup lime juice
  • 1 tablespoon soy sauce low sodium
  • 1/4 coconut cream from can of coconut milk*
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1 teaspoon sriracha/Asian hot red chili sauce

Sriracha Mango Dip:

  • Reserved Blender Marinade
  • 2 mangoes peeled
  • 1-2 tablespoons apple cider vinegar depending on desired “tang"
  • 3 tablespoons vanilla yogurt
  • 1-3 teaspoon sriracha more or less to taste

Garnish: (optional)

  • Cilantro
  • Fresh lime juice

Instructions
 

  • Add all the Blender Marinade ingredients to your blender and process until smooth. Measure out 1/2 cup of Blender Marinade and add to a large freezer bag along with 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp to bag and massage to evenly coat. Marinate in the refrigerator for 1 -6 hours.
  • Meanwhile, to your blender with the remaining Blender Marinade ingredients, add mangoes, apple cider vinegar, vanilla yogurt and Sriracha to taste. Blend until smooth and chill in the refrigerator.
  • When you’re ready to grill, drain and discard marinade. Thread shrimp onto skewers (if using wooden skewers, soak for at least 30 minutes in water) .
  • Heat grill to medium high heat and grease. Grill shrimp for 3-5 minutes on each side or until shrimp has become pink and firm being careful to not overcook.
  • Sprinkle with cilantro and freshly squeezed lime (optional). Serve with Mango dip.

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