Mediterranean Grilled Coconut Lime Shrimp
This Mediterranean grilled coconut lime shrimp recipe is vibrant, tangy, and perfect for warm evenings. Juicy shrimp are marinated in a blend of coconut milk, lime juice, garlic, and Mediterranean herbs, then grilled to achieve a smoky char while staying tender. The coconut adds a subtle sweetness that balances the citrus, while fresh herbs bring brightness. It works as a main dish, served with rice, salad, or flatbreads, or as an appetizer skewered for a party. The marinade is simple but layered with flavor, and the shrimp cook quickly, making this a fast yet impressive dish. It’s also highly flexible: you can adjust the heat, switch herbs, or grill indoors if you don’t have an outdoor grill. The result is shrimp with a delicate tropical touch paired with classic Mediterranean flavors.
Prep: 15 minutes
Marinate: 30 minutes
Cook: 5–7 minutes
Total: 50–55 minutes
Ingredients
For the shrimp
450 g large shrimp, peeled and deveined
½ cup coconut milk
2 tbsp olive oil
Zest of 1 lime
Juice of 2 limes
2 garlic cloves, minced
1 tsp dried oregano
1 tsp ground cumin
½ tsp smoked paprika
Salt and black pepper to taste
1–2 tsp chili flakes (optional)
2 tbsp chopped parsley or cilantro
Optional for serving
Lime wedges
Cooked rice, couscous, or flatbreads
Extra chopped herbs
Instructions
In a medium bowl, combine coconut milk, olive oil, lime zest, lime juice, garlic, oregano, cumin, paprika, salt, pepper, and chili flakes.
Add the shrimp to the marinade, making sure each piece is coated evenly.
Cover and refrigerate for at least 30 minutes, up to 2 hours.
Preheat a grill or grill pan over medium-high heat.
Thread the shrimp onto skewers for easy handling, or leave loose if using a pan.
Lightly oil the grill grates or pan to prevent sticking.
Place shrimp on the grill and cook for 2–3 minutes per side, until opaque and slightly charred.
Remove shrimp from the grill and transfer to a serving plate.
Sprinkle chopped parsley or cilantro over the top and drizzle any leftover marinade (cooked slightly) if desired.
Serve with lime wedges and your choice of sides.
Tips
Keep shrimp cold until grilling to prevent them from overcooking.
Don’t marinate shrimp for more than 2 hours; acid in lime can “cook” them.
Thread shrimp onto skewers in a uniform size for even cooking.
Use metal skewers or soaked wooden skewers to avoid burning.
Preheat the grill to get nice sear marks quickly.
Brush shrimp with leftover marinade after grilling for extra flavor.
Don’t overcrowd the pan or grill; leave space for even cooking.
Adjust chili flakes for desired heat; start small.
Use fresh lime zest for the brightest flavor.
Let shrimp rest a minute after grilling so juices redistribute.
Variations
Garlic Herb Version: Add fresh rosemary or thyme to the marinade.
Spicy Kick: Mix harissa or sriracha into the coconut-lime marinade.
Citrus Mix: Add orange or lemon zest for a layered citrus flavor.
Honey Glaze: Add 1 tsp honey to the marinade for caramelized sweetness.
Tropical Mediterranean: Toss in chopped mango or pineapple after grilling.
Mediterranean Skewers: Alternate shrimp with cherry tomatoes, bell peppers, or zucchini.
Crispy Pan-Fried: Cook shrimp in a hot skillet with marinade reduced to a glaze.
Coconut-Crusted: Coat shrimp lightly in shredded coconut before grilling.
Garlic Yogurt Drizzle: Serve with a dollop of Greek yogurt mixed with garlic and lemon.
Rice Bowl: Serve shrimp over couscous or quinoa with avocado and arugula for a full meal.
Q&A
Can I use frozen shrimp?
Yes, thaw fully and pat dry before marinating.
How long can I marinate shrimp?
30 minutes to 2 hours; longer can make them mushy.
Can I grill indoors?
Yes, use a grill pan or broiler.
Do I have to thread them on skewers?
No, but skewers make flipping easier and prevent sticking.
Can I use coconut cream instead of milk?
Yes, it’s richer, but reduce oil slightly.
Can I make this ahead?
You can prep the marinade and shrimp separately, but cook just before serving.
What sides pair well?
Couscous, Mediterranean salad, grilled vegetables, or flatbreads.
How do I prevent shrimp from sticking?
Oil the grill grates or pan and don’t move them too early.
Can I bake shrimp instead?
Yes, bake at 200°C (400°F) for 6–8 minutes.
Is this recipe gluten-free?
Yes, naturally, as long as sides are gluten-free.
Nutrition
(per serving, 1 of 4)
Calories: 230
Protein: 28 g
Carbs: 6 g
Fat: 10 g
Fiber: 1 g
Sugar: 1 g
Sodium: 350 mg
Conclusion
This Mediterranean grilled coconut lime shrimp combines juicy seafood with bright citrus and subtle coconut sweetness, enhanced by garlic and herbs. Quick to prepare yet impressive, it’s perfect for weeknights, casual dinners, or summer gatherings. The marinade is versatile, and you can adjust the spice, herbs, or even grill vegetables alongside for a full meal. Skewered or pan-cooked, the shrimp stay tender and flavorful, while the garnish of fresh herbs and lime wedges adds freshness and color. Serve it with couscous, rice, or a crisp salad, and you have a light but satisfying dish that captures Mediterranean freshness with a tropical twist. It’s fast, flexible, and crowd-pleasing—one of those recipes you’ll return to whenever you want shrimp that’s flavorful, juicy, and perfectly balanced.