Ingredients
- 1 pound uncooked large shrimp peeled and deveined
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Blender Marinade
- 1/3 cup honey
- 1/4 cup lime juice
- 1 tablespoon low sodium soy sauce
- 1/4 coconut cream from can of coconut milk*
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 teaspoon Sriracha/Asian hot red chili sauce
Instructions
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Add all the Blender Marinade ingredients to your blender and process until smooth. Measure out 1/2 cup of Blender Marinade and add to a large freezer bag along with 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp to bag and massage to evenly coat. Marinate in the refrigerator for 1-4 hours.
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GRILL: Drain and discard marinade. Thread shrimp onto skewers (if using wooden skewers, soak for at least 30 minutes in water) .
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Heat grill to medium high heat and grease. Grill shrimp for 3-5 minutes on each side or until shrimp has become pink and firm being careful to not overcook.
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STOVETOP: Drain and discard marinade. Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Once hot, add shrimp and cook, stirring frequently, until shrimp are bright pink and opaque, about 4 minutes.
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Sprinkle with cilantro and freshly squeezed lime (optional).
The Recipe Critic