Grilled shrimp and peppers with coconut infusion.
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Nutrition per Serving
Ingredients
Estimated total cost: €24.85 · €6.21/serving
- cup low-sodium or tamari soy sauceEst. price €1.80–€3.50
- cup grapeseed or vegetable oil, plus more for grillEst. price €1.50–€3.00
- 8 oz. shishito peppersEst. price €3.50–€6.50
- Flaky sea saltEst. price €0.05–€0.15
- 6 garlic cloves, finely gratedEst. price €0.30–€0.60
- cup toasted unsweetened shredded coconut, plus more for servingEst. price €2.00–€4.00
- cup basil leavesEst. price €2.50–€4.50
- 1 Tbsp. finely grated lime zestEst. price €0.20–€0.40
- 1 lb. large shrimp, peeled, deveined, preferably with tails left onEst. price €12.00–€20.00
- cup fresh lime juiceEst. price €1.00–€2.00
Steps
- 1In a medium bowl, combine minced garlic, lime zest, soy sauce, and ¼ cup of oil. Toss the shrimp in this mixture until coated evenly. Next, add ½ cup of shredded coconut and toss once more to coat the shrimp. Allow the shrimp to marinate for at least 5 minutes while you preheat the grill, or up to 30 minutes for more flavor infusion.
- 2Get the grill ready by preheating it to high heat and greasing the grate lightly.
Cultural note
Coconut-infused Grilled Shrimp and Peppers is a fusion dish that combines flavors from various cuisines, such as Southeast Asian and Latin American. The use of coconut and lime in the marinade reflects tropical influences in the recipe.
Seasonal note
This dish is best enjoyed during the summer months when shishito peppers are in season and the weather is ideal for grilling shrimp outdoors.
Health note
This dish is a good source of protein, healthy fats, and fiber. However, it is high in saturated fat and sodium, so moderation is key for individuals watching their cholesterol and blood pressure levels.
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