• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Vegetarian Recipes
    • Beans and Legumes
    • dairy-free
    • Freezer-friendly
    • Make Ahead Recipes
    • Whole Grain Recipes
  • Weeknight Meals
    • Quick & Easy
    • Slow Cooker
  • Baked Goods and Desserts
    • Breads
    • Cakes and Pastries
    • Cookies
    • Egg-Free Baking
    • Muffins
  • Vegan Recipes
    • Beans and Legumes (V)
    • Breads (v)
    • Breakfast (V)
    • Vegan Cookie Recipes
    • Desserts (v)
    • Mains and Dinners (V)
    • Salads (V)
    • Snacks (v)
    • Soup (V)
    • Whole Grains (V)
  • Gluten-Free Recipes
  • about
    • Subscribe
    • Contact
    • Disclaimer
    • Privacy Policy

The In Fine Balance Food Blog logo

menu icon
go to homepage
  • Vegetarian
  • Vegan
  • WFPB
  • GF
  • Sweet Things
  • Subscribe
  • Contact
  • Recipe index
subscribe
search icon
Homepage link
  • Vegetarian
  • Vegan
  • WFPB
  • GF
  • Sweet Things
  • Subscribe
  • Contact
  • Recipe index
×
You are here: Home » Cooking methods or Occassions » Appetizers

Published: Mar 9, 2015 · Modified: Jul 6, 2020 by Trish · This post may contain affiliate links · This blog generates income via ads ·

Coconut Jerk Shrimp

Share it!

Jump to Recipe Print Recipe
Appetizer

Coconut Jerk Shrimp - sweet and spicy. Served with a lime butter sauce. This is your new summer appetizer.

coconut jerk shrimp appetizer plated

Oh, I am so looking forward to BBQ season. It's recipes like this that remind me of sitting by the pool and sharing a glass of wine with my guy.  Remember warmth?

Unfortunately, my BBQ is still buried under a layer of snow. A rather deep layer, kinda of crusty and icy snow too. Not the kind you can just brush away. So I had to make do with my fry pan for this recipe.

Its been a while since Gav and I tried something new in the kitchen. So my best sous-chef and I found this Coconut Jerk Shrimp recipe on the #Tkeveryday Recipe Challenge.   The original recipe is from Brandi Yee's blog "Yee Wittle Things." It's made with lite coconut milk. While you will rarely see seafood and fish on this blog, it is something that lands on our  menu from time to time. And Gav is a huge shrimp fan. Actually, he considers himself a "crispy shrimp expert".

grating lime zest into bowl of lime butter sauce

He got himself busy making the lime butter sauce.

squeesing lime juice into lime butter sauce

which may be the best invention ever. Summer. definitely summer

So a couple of notes. I did go a bit easy on the jalapenos.  Gav doesn't like spicy things and some jalapenos are just so hot. The recipe calls for half a jalapeno, I used about 1 tablespoon. If I wasn't feeding kids I wouldn't hesitate to add more heat.

chopped jalepenos on a cutting board for coconut jerk shrimp
coconut jerk shrimp on a plate with lime butter sauce

I "grilled" mine in a hot sauté pan. The original recipe calls for using wooden skewers to grill the shrimp. But given my BBQ situation, I had to improvise. No issues on the stove top. But I look forward to summer entertaining. This is a simple and quick recipe. The shrimp can be prepared early in the day, even the night before and left to marinate in the coconut milk and spices. When it is time to grill, it really is just a few minutes to dunk the shrimp in flaked coconut and cook.
The sous-chef decided this was "definitely a make again"recipe.

📖 Recipe

Be the first to rate this recipe!

Coconut Jerk Shrimp

Ingredients

  • 36 raw medium shrimp peeled and deveined
  • ½ teaspoon each Club House Ground Cinnamon Club House Ground Thyme, salt Club House Ground Pepper, Club House Ground Nutmeg and Club House Ground Allspice
  • 1 ½ teaspoon each minced ginger and Club House Minced Garlic
  • 1 tablespoon brown sugar
  • 1-2 tablespoons jalapeno seeded and minced fine
  • ½ cup of Thai Kitchen Premium Lite Coconut Milk
  • ½ cup of canola oil
  • 2 cups shredded coconut
  • 12 medium length wood skewers

Instructions

  • RINSE and pat dry shrimp. Mix all ingredients and place in re-sealable bag with shrimp. Refrigerate for 4 hours or over night to marinate.
  • SOAK 12 medium length wood skewers for ½ hour. Add 3 marinated shrimp to a skewer.
  • Pour flaked coconut on a large plate evenly.
  • DIP each side of shrimp skewers in flaked coconut to coat evenly.
  • GRILL for approximately 2-3 minutes each side. Serve with Lime Butter dip.
Trish Cowper
Tried this recipe?Mention @infinebalance or tag #infinebalance!

More Appetizers

  • vegan carrot pate with seseame seeds
    Carrot Cashew Paté
  • cranberry rum sauce in a white serving dish with cinnamon
    Spiced Cranberry Rum Sauce
  • Tahini and Greek Yogurt Dip
  • sea salt roasted almonds
    Roasted Almonds with Thyme

Share it!

The latest recipes

a stack of 3 vegan morning glory muffins made with sprouted spelt flour

Vegan Morning Glory Muffins made with Sprouted Spelt Flour

a stack of Hello, Dolly! chocolate chip cookies

Hello, Dolly! Chocolate Chip Cookies

kale and couscous salad with goat cheese and apricots

Goat Cheese & Kale Salad with Couscous

whipped cottage cheese breakfast bowls topped with raspberries nuts and seeds

High Protein Cottage Cheese Breakfast Bowls

lentil salad with carrots and peas in while serving bowl

Easy Lentil and Pea Salad

maple cheesecake with maple whipped cream and maple glazed pecans on a table

Canadian Maple Cheesecake

Reader Interactions

Comments

No Comments

Leave a reply: Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Trish Cowper

Hi. I'm Trish.

I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

more about me →

Popular

  • a stack of 3 vegan morning glory muffins made with sprouted spelt flour
    Vegan Morning Glory Muffins made with Sprouted Spelt Flour
  • a stack of Hello, Dolly! chocolate chip cookies
    Hello, Dolly! Chocolate Chip Cookies
  • kale and couscous salad with goat cheese and apricots
    Goat Cheese & Kale Salad with Couscous
  • whipped cottage cheese breakfast bowls topped with raspberries nuts and seeds
    High Protein Cottage Cheese Breakfast Bowls
  • lentil salad with carrots and peas in while serving bowl
    Easy Lentil and Pea Salad
  • maple cheesecake with maple whipped cream and maple glazed pecans on a table
    Canadian Maple Cheesecake
  • baked vanilla donuts with sprinkles on a baking rack
    Baked Vanilla Donuts
  • open jar of honey strawberry jam with a spoon in it
    Low-Sugar Strawberry Jam with Honey & Vanilla

Footer

About

  • About
  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up!! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Brunch Pro on the Brunch Pro Theme

7ads6x98y

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required