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Spicy Coconut Shrimp

Serving Size: 2-4
Author Jesseca

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

  • Combine everything except shrimp in a food processor. Pulse
  • until smooth and transfer to a resealable container.
  • Two hours before eating, stir the shrimp into your marinade.
  • Return to a cooler to rest.
  • Prep 3 sheets of foil with nonstick spray.
  • Divide your shrimp between the prepared sheets of foil. Fold
  • up the sides to create packets.
  • Place on warm coals and cook 3 minutes on each side or until
  • the shrimp is pink in color.