Spicy Coconut Shrimp- Tin Foil Dinner
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Spice up the traditional tin foil meal this camping/grilling season with this Spicy Coconut Shrimp! With only a handful of ingredients you get perfect grilled shrimp in minutes!
Healthy Coconut Shrimp Recipe
I never in a million years thought that I would write a cookbook. It seemed like such a daunting task but now that it’s done I couldn’t be more excited! Cooking in foil is my favorite for a few reasons…
1. There is almost no mess to clean up.
2. It’s great for ovens, grills, or coals.
3. The possibilities are endless.
That last one created a little problem when I was trying to decide which one to share with you all today but after a quick flip through my book I finally landed on this beauty. It was one of my FAVORITE dishes and the best part is that you can easily swap out chicken for the shrimp if you aren’t big into sea food!
Coconut Shrimp Ingredients:
- Lime juice
- Lime zest
- Jalapeno (optional)
- Coconut milk
- Garlic
- Cilantro
- Shredded coconut
- Olive oil
- Soy sauce
- Shrimp
How beautiful is that cilantro? Whenever we make this recipe I like to pair it with rice or roasted veggies. Maybe the wrong pairing? Maybe the best. Since I am not typically much of a shrimp eater I have no idea what would be considered the “right” thing but we dig it with either of those options.
How to make coconut shrimp on the grill:
1. Combine everything except shrimp in a food processor. Pulse until smooth and transfer to a resealable container.
2. Two hours before eating, stir the shrimp into your marinade. Return to a cooler to rest.
3. Prep 3 sheets of foil with nonstick spray.
4. Divide your shrimp between the prepared sheets of foil. Fold up the sides to create packets.
5. Place on warm coals and cook 3 minutes on each side or until the shrimp is pink in color.
How to make this recipe in the oven:
1. Combine everything except shrimp in a food processor. Pulse until smooth and transfer to a resealable container.
2. Two hours before eating, stir the shrimp into your marinade. Return to a cooler to rest.
3. Preheat the oven to 400 degrees. Mist a baking sheet with cooking spray.
4. Place shrimp on prepared baking sheet. Bake until just pink and cooked through, about 6 to 8 minutes.
Like this recipe? You will love my:
Spicy Coconut Shrimp
Ingredients
- 1 jalapeño (sliced and seeded)
- 3 Tbsp. lime juice
- 2 tsp. lime zest
- 1 Tbsp. coconut milk
- 1 clove garlic
- 2 Tbsp. chopped cilantro
- 3 Tbsp. finely shredded coconut
- 2 Tbsp. olive oil
- 1½ tsp. soy sauce
- ¾ lb. shrimp (peeled and deveined)
Instructions
- 1. Combine everything except shrimp in a food processor. Pulse until smooth and transfer to a resealable container.
- 2. Two hours before eating, stir the shrimp into your marinade. Return to a cooler to rest.
- 3. Prep 3 sheets of foil with nonstick spray.
- 4. Divide your shrimp between the prepared sheets of foil. Fold up the sides to create packets.
- 5. Place on warm coals and cook 3 minutes on each side or until the shrimp is pink in color.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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do you have or can you add oven cooking times to these kind of recipes in the future
I’ve never made this specific dish in an oven but you can try 400 degrees for 6-8 minutes flipping halfway through.