Pan Grilled Spicy Coconut Shrimp Recipe

Name: Pan Grilled Spicy Coconut Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small jalapenos, sliced; 3 garlic cloves, thinly sliced; 12 inch piece fresh ginger, peeled and grated; 2 tablespoons dark brown sugar; 2 tablespoons soy sauce; 12 lime, zest of; ¼ cup coconut milk; 1 small handful basil leaves, torn; 2 tablespoons vegetable oil; ½ teaspoon salt; fresh black pepper, to taste; 1 lb peeled deveined shrimp

Servings: persons

2 small jalapenos, sliced
3 garlic cloves, thinly sliced
12 inch piece fresh ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
12 lime, zest of
¼ cup coconut milk
1 small handful basil leaves, torn
2 tablespoons vegetable oil
½ teaspoon salt
fresh black pepper, to taste
1 lb peeled deveined shrimp

1
Combine the jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, cocnut milk, basil, vegetable oil, salt, and pepper in a mixing bowl.
2
Add shrimp and marinate for at least 30 minutes and up to 4 hours.
3
String a couple of shrimp onto skewers.
4
Heat a grill pan over high heat until smoking hot.
5
Place shrimp in an even layer in the pan, reserving the marinade.
6
You may have to grill in batches.
7
Cook until shrimp are well browned on each side, turning once, about 3-4 minutes total.
8
Transfer cooked shrimp to a serving platter.
9
Turn the heat off the pan.
10
Add the reserved marinade to the pan and let thicken for a minute or two, then pour off the reduced sauce into a small serving bowl to serve with the shrimp.

665

kcal

Calories

Fat

121

Carbs

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 small jalapenos, sliced, 3 garlic cloves, thinly sliced, 12 inch piece fresh ginger, peeled and grated, 2 tablespoons dark brown sugar, and more.

Yes, Pan Grilled Spicy Coconut Shrimp 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!

Pan Grilled Spicy Coconut Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions