Grilled Shrimp With Coconut And Lime Sambal Recipe

Name: Grilled Shrimp With Coconut And Lime Sambal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 None large shrimp, peeled and deveined, tails intact; 8 None bamboo skewers, soaked; 1 cup flaked coconut; 2 None limes, peel grated and limes juiced; 2 tbsp peanut oil; 2 None fresh long red chili peppers, coarsely chopped; 2 None anchovy fillets, drained; 2 cloves garlic, halved; None None FOR THE CITRUS AND MINT SALAD; 8 oz cherry tomatoes, halved; 1 cup loosely packed mint leaves; 2 tbsp white wine vinegar; 1 tbsp peanut oil; 1/2 None orange, peel finely grated and orange juiced; 1 clove garlic, crushed; 1/2 tsp red pepper flakes; None None Lime wedges, to serve

Servings: persons

32 None large shrimp, peeled and deveined, tails intact
8 None bamboo skewers, soaked
1 cup flaked coconut
2 None limes, peel grated and limes juiced
2 tbsp peanut oil
2 None fresh long red chili peppers, coarsely chopped
2 None anchovy fillets, drained
2 cloves garlic, halved
None None FOR THE CITRUS AND MINT SALAD
8 oz cherry tomatoes, halved
1 cup loosely packed mint leaves
2 tbsp white wine vinegar
1 tbsp peanut oil
1/2 None orange, peel finely grated and orange juiced
1 clove garlic, crushed
1/2 tsp red pepper flakes
None None Lime wedges, to serve

1
Thread four shrimp onto each skewer. Refrigerate until needed.
2
For the sambal, place coconut, lime peel and juice, oil, chili peppers, anchovies and garlic in a food processor. Process until well chopped. Transfer to a bowl.
3
Heat an oiled grill pan on medium-high heat or preheat the grill to medium.
4
Remove 1/4 of sambal to a separate bowl. Brush over shrimp. Grill skewers for 1-2 mins each side until cooked through.
5
Meanwhile, for the citrus and mint salad, combine tomatoes and mint in a medium bowl. Whisk remaining ingredients in a small bowl. Drizzle over salad and toss gently.
6
Serve grilled shrimp with citrus and mint salad, remaining sambal and lime wedges.

907

kcal

Calories

Fat

Carbs

197

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 32 None large shrimp, peeled and deveined, tails intact, 8 None bamboo skewers, soaked, 1 cup flaked coconut, 2 None limes, peel grated and limes juiced, and more.

Yes, Grilled Shrimp With Coconut And Lime Sambal falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Shrimp With Coconut And Lime Sambal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions