Coconut Lime Shrimp with Grilled Vegetable Salsa

These warm spring days have me in the mood to grill. These jumbo shrimp are made extra delicious on the grill with flaky coconut, juicy lime, and a bit of sweet honey. And the grilled vegetables get an upgrade with a coconut lime dressing and a touch of heat. Serve over rice or your favorite grain for an extra delicious weeknight meal!

This recipe is gluten free and is done in under 30 minutes. Of note – I had about 2 pounds of potatoes from my CSA box left so I served over potatoes in my photos!

Serves 4 | Gluten free | Less than 30 minutes

  • 2 cups of cooked white rice
  • For the shrimp
  • 16 jumbo shrimp, tail on, shelled and deveined
  • 2 tbsp coconut oil, melted
  • 1 tbsp honey
  • 1 lime, zested and juices
  • 1/2 tsp sea salt
  • Black pepper
  • 1/2 cup unsweetened shredded coconut
  • For the vegetables
  • 1 red pepper, quartered
  • 1 yellow onion, quartered
  • 1 large zucchini or 2 small zucchini, each sliced into 4 strips lengthwise
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes
  • Toppings:
  • Sea salt
  • Honey
  • Lime zest

Mix together the coconut oil, lime juice, honey, sea salt and a few cracks of black pepper in a small bowl. In a separate plate or shallow bowl, mix together the flaky coconut and lime zest. Dry your shrimp off with a paper towel. Pour half of the dressing over the shrimp and coat thoroughly. Dip each shrimp into the coconut mixture and either skewer or place on a platter depending on how you will be grilling them. (Note – if you don’t have a grill, you can simply bake everything at 420 degrees!)

Place the vegetables in a medium sized bowl and sprinkle with seat salt. Turn the grill to medium-high (about 400 degrees). Place the vegetables on one side of the grill and the skewers on the other. Cook the shrimp for three minutes, then flip and cook for another three minutes. Shrimp are done when just firm to touch (they can over-cook quickly, so they bear close watching). Flip the vegetables after the shrimp are done and cook for another 4-5 minutes until charred (they should be a touch firm still – avoid mushy vegetables). When done, remove and chop the vegetables into small pieces. Place back in your medium-sized bowl and mix with the remaining dressing and 1/2 tsp red pepper flakes.

To serve, place 1/2 cup cooked rice on a plate. Top with 4 shrimp and 1/4 cup of salsa. Drizzle with honey and sprinkle with sea salt and extra lime zest.

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