Coconut Lime Shrimp
- Prep Time: 30 minutes
- Cook Time: 10 - 12 minutes
- Servings: 4
- Course: Main Dish
Add a tropical flair to your next barbeque with these grilled coconut lime shrimp. Love this recipe? Check out our other grilling recipes for more delicious ideas.
Reynolds Kitchens® Tips
Reynolds Wrap® Tip
Using Reynolds Wrap® Non-Stick Foil on the grill makes cooking, cleaning up and wrapping leftovers a breeze.
Ingredients
- 1 pound large shrimp, peeled and deveined with tails on
- 1 egg
- 1 cup coconut milk, divided
- 3/4 cup sweetened shredded coconut
- 3/4 cup panko bread crumbs
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons lime juice
- Reynolds Wrap® Non-Stick Aluminum Foil
Directions
Step 1
PREHEAT grill to 425°F. Pat shrimp dry with a paper towel and set aside. Whisk together egg and 1/2 cup coconut milk and set aside. Combine shredded coconut and panko breadcrumbs in a shallow bowl and set aside. Combine cornstarch, salt and pepper in a shallow bowl and set aside.
Step 2
PLACE 4 sheets Reynolds Wrap® Non-Stick Foil with non-stick (dull) side facing up onto your work surface.
Step 3
DIP shrimp into cornstarch mixture, then dip into egg mixture, then coat in the coconut/panko breadcrumb mixture. Repeat with all shrimp, placing an equal amount of coated shrimp on each piece of foil.
Step 4
BRING up foil sides and fold over to create a 2-inch rim. Repeat to make 4 open packets.
Step 5
GRILL 10 to 12 minutes in covered grill, or until coconut is golden and until shrimp is firm and pink.
Step 6
COMBINE lime juice and remaining 1/2 cup coconut milk. Drizzle over cooked shrimp just before serving.
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