Grilled Coconut Citrus Shrimp Or Scallop Skewers

10m
Prep Time
5-7m
Cook Time
15m
Ready In


"Delicious and really simple to prepare. Now, make sure to reserve some of the marinade to use as a dip; or, to drizzle over the warm shrimp or scallops. On the side; I like to serve skewers of grilled vegetables or fruit. Pineapple or mango, red or green bell pepper, and onions are my favorite. However, zucchini and tomato are also really nice. And, add a little rice tossed with macadamia nuts and cilantro to make it a complete meal. This marinade works just as well with any fresh fish too. Grilled swordfish and mahi mahi are both amazing. Prep time does not include time for the seafood to marinate."

Original is 4 servings
  • FOR MARINADE

Nutritional

  • Serving Size: 1 (416.6 g)
  • Calories 518.5
  • Total Fat - 33.2 g
  • Saturated Fat - 25.6 g
  • Cholesterol - 307.6 mg
  • Sodium - 1988.5 mg
  • Total Carbohydrate - 13.7 g
  • Dietary Fiber - 3.4 g
  • Sugars - 4.4 g
  • Protein - 43.5 g
  • Calcium - 435.2 mg
  • Iron - 2.6 mg
  • Vitamin C - 16.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Marinade ... Add the coconut milk, orange and pineapple juice, lime zest and juice, garlic, shallot, ginger, soy, vinegar; and red pepper flakes to a bowl or large ziploc bag. Close the bag and shake; or, whisk in the bowl.

Step 2

Now, I like to reserve 1/2 cup of the marinade to use as a dip; or, to drizzle over the warm grilled shrimp (or scallops). So, make sure to set that to the side before adding the shrimp (or scallops).

Step 3

Shrimp (or scallops) ... Add the shrimp or scallops to the marinade; and, make sure the seafood is completely coated. The shrimp you can marinade up to 2 hours; but, no longer. Scallops, I tend to go no longer than 1 hour. The citrus can actually start to 'cook' the seafood.

Step 4

Grill ... First, if using wood skewers; make sure to soak them in water, to prevent them from burning (about 10 minutes). Remove the shrimp (or scallops) from the refrigerator; and, discard the marinade. Let it rest on the counter for a good 15-20 minutes. You never want to cook with cold seafood. Once they have warmed up ... pat dry, using a paper towel; and, season with salt and pepper on both sides.

Step 5

You can use an outside grill or inside grill pan, your choice. I prefer an outside grill if possible. Bring to medium high to high heat, well oiled; and, add the skewers. Both shrimp and scallops only take 2-3 minutes per side. Shrimp should start to become pink, and lightly charred on one side; flip, and finish cooking. Once the shrimp are pink on both sides; and, begin to curl - they are done. Scallops, they cook equally as quick. Once they char on the first side; flip and cook just another minute or 2. Once they are firm and opaque; they are done. You do NOT want to over cook scallops.

NOTE: How to skewer your seafood. For the shrimp, go through the tail then the top of the shrimp. This will allow the shrimp to lay flat on the skewer. Do the same with scallops, skewer them horizontally from one end to the other; so, you get a nice sear on both sides


Step 6

Once the skewers are done; transfer to a platter along with any vegetable or fruit skewers you may have made. Add some rice is you want. (A basic brown or white rice, tossed with macadamia nuts and cilantro, makes a perfect side; as does skewers of vegetables and/or fruit. If entertaining with this; I will do individual smaller skewers of tomatoes, peppers/onions, fruit, squash, etc; and, just let everyone help themselves to their favorites.)

Step 7

Serve and ENJOY! ... Lightly warm up the reserved marinade in a small pot on the grill or stove; or, in the microwave. DO NOT let it come up to a boil, just warm it up slowly. Then serve on the side as a dip ... or you can you can drizzle it over the cooked shrimp (scallops). Don't forget to garnish with the scallions.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Be sure to use extra large shrimp or scallops for the skewers, as smaller sizes may cook too quickly.
  • If you don't have access to fresh limes, you can use bottled lime juice instead.

  • Substitution 1: Replace the shrimp or scallops with salmon fillets. The benefit of this substitution is that salmon is an excellent source of omega-3 fatty acids, which are important for a healthy heart. Additionally, salmon is a versatile fish that pairs well with a variety of flavors, making it a great choice for this recipe.
  • Substitution 2: Replace the seasoned rice vinegar with white wine vinegar. The benefit of this substitution is that white wine vinegar will give the marinade a slightly different flavor that is more mild and subtle. Additionally, white wine vinegar is lower in acidity than rice vinegar, which can help to reduce the acidity of the marinade and make it more palatable.

Grilled Coconut Citrus Fish Skewers Replace the shrimp or scallops with fresh fish fillets (such as swordfish or mahi mahi). Cut the fish into 1-inch cubes and marinade as instructed. Grill on medium-high heat, for 3-4 minutes per side, or until the fish is cooked through and lightly charred. Serve with the reserved marinade and garnish with scallions.



Grilled Vegetable Rice Bowl: This dish is a great accompaniment to the Grilled Coconut Citrus Shrimp or Scallop Skewers. It is a simple and flavorful combination of grilled vegetables, rice, and macadamia nuts, all tossed together with cilantro. The vegetables can be whatever you have on hand, such as bell peppers, zucchini, tomatoes, and onions. The addition of macadamia nuts adds crunch and a nutty flavor to the dish. The cilantro ties it all together and adds a fresh, herbal flavor. It is a great way to round out the meal and make sure everyone is full and satisfied!


Grilled Pineapple Salsa: This colorful and flavorful salsa is a perfect accompaniment to the Grilled Vegetable Rice Bowl. It is made with grilled pineapple, red onion, jalapeno, cilantro, and lime juice, all blended together to create a sweet and spicy salsa. The sweetness of the pineapple is balanced by the heat of the jalapeno and the tangy lime juice. The cilantro adds a fresh herbal flavor and the red onion provides a crunchy texture. The salsa is great as a dip for chips or as a topping for the Grilled Vegetable Rice Bowl. It adds a bright and flavorful touch to the meal!




FAQ

Q: How long should I marinate the shrimp or scallops?

A: For shrimp, marinate up to 2 hours. For scallops, no longer than 1 hour. The citrus can start to 'cook' the seafood.



Q: What is the best way to cook shrimp or scallops?

A: For shrimp, sauté or grill. For scallops, pan-sear or bake. Make sure not to overcook the seafood, as it will become dry and tough.

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Fun facts:

Coconut milk is a popular ingredient in many cuisines, including Thai, Indian, and Caribbean. It is often used to add a rich, creamy texture to dishes. In the Caribbean, coconut milk is often used to make a dish called “Rice and Peas”, which is a staple in the region.

The citrus fruits used in this recipe are all native to Asia. The lime, for example, is believed to have originated in the region now known as India. The orange is thought to have been introduced to Europe in the 11th century by the famous explorer Marco Polo.