Coconut Honey Lime Shrimp bursting with flavor then enveloped in the most intoxicating creamy sweet heat Sriracha Mango Dip. Hello delicious!
This Coconut Honey Lime Shrimp is super easy to prepare on the grill or stove top and can be completely prepped beforehand for a super easy entertaining or dinner any night of the week! The juicy shrimp is bursting with coconut honey lime flavor you will crave for days!
Chili Lime Shrimp Recipe
I love cooking or grilling shrimp because while it is so simple and quick to throw together with a marinade or a simple saute, the results always taste gourmet especially this Coconut Honey Lime Shrimp. This shrimp makes the perfect dinner or appetizer, is easy enough for everyday but impressive enough for company OR my personal favorite — company of one 🙂 (a reality in my house because my husband is allergic. So sad!).
This juicy shrimp is marinated in a bath of honey, lime juice, coconut cream, soy sauce, garlic and ginger so every morsel is bursting with coconut honey lime flavor. After you whisk this marinade together, you separate out some of the coconut honey lime goodness and add it to your mango, vanilla yogurt and sriracha (no double measuring, no double work!) and blend to create a luscious, refreshing sweet heat dip that perfectly complements the tender shrimp.
I could eat this creamy Sriracha Mango Dip with a spoon but its even better cradling Coconut Honey Lime shrimp!
Now for my favorite part…
Bon Appetit!
Chili Lime Shrimp Ingredients
The ingredients for the chili lime shrimp mariande and mango dip are mostly pantry staples:
- Shrimp: Use large shrimp, 21-25 count (which means there are 21-25 shrimp in a pound), so your shrimp don’t easily overcook and you achieve the juiciest shrimp with the most appealing texture.
- Olive oil: Use extra virgin olive oil for the best flavor.
- Honey: Sweetens the marinade and balances out the chili sauce.
- Lime juice: Use freshly squeezed lime juice for the best flavor.
- Soy sauce: Use reduced sodium soy sauce so you can control the amount of salt in this dish.
- Coconut cream: This is skimmed off the top of a can of full-fat coconut milk.
- Spices: I used ground ginger, garlic powder, salt, and pepper.
- Asian hot red chili sauce: Something like Sriracha would be perfect.
- Mangoes: If you are intimidated by cutting mangos, don’t be. Check out my post on How to Cut A Mango that teaches everything you could ever want to know about mangos!
- Apple cider vinegar: You need a little tang in the dip to balance out the sweetness of the mangoes and yogurt and the spiciness of the Sriracha.
- Vanilla yogurt: Sounds odd, but trust me on this one. It makes the dip beautifully creamy.
How to Make Chili Lime Shrimp
- Add the marinade ingredients to a blender and blend until smooth.
- Measure out 1/2 cup of the marinade and add to a large freezer bag along with olive oil, salt and pepper. Add shrimp to bag and massage to evenly coat. Marinate in the refrigerator for 1-4 hours.
- Meanwhile, to your blender with the remaining marinade ingredients, add mangoes, apple cider vinegar, vanilla yogurt and Sriracha to taste. Blend until smooth and chill in the refrigerator. (This is the dip).
- Once the shrimp have finished marinating, cook them on the stovetop or on the grill (your choice).
- Serve with mango dip and enjoy!
Tips for Making Chili Lime Shrimp
- How to tell when shrimp is done. Raw shrimp starts off translucent gray and as it cooks, it turns pink and opaque with some pink and bright red accents. Look at the crevice in the back of the shrimp where the vein was removed. When the base of this crevice becomes opaque, the shrimp is done.
- Purchase prepared shrimp. Use shrimp that is already shelled and deveined which saves you TONS of prep time.
- Pat shrimp dry. Pat the shrimp dry with paper towels before marinating so the marinade can evenly cling to the shrimp and you can achieve that coveted char.
Can I Prep Chili Honey Lime Shrimp in Advance?
You can certainly blend up the marinade and dip and store them separately in the fridge until you’re ready to marinate the shrimp and finish the recipe.
How to Store Chili Lime Shrimp
The chili coconut lime shrimp is best enjoyed right away, but leftovers will keep in an airtight container in the fridge for up to 3 days.
How to Reheat Chili Lime Shrimp
- Microwave: microwave for 30 seconds, then continue to heat at 20 second intervals until warmed through.
- Stove: for larger portions, reheat gently on the stove just until warmed through. The key is to warm the shrimp and not cook the shrimp any further.
What to Serve with Honey Lime Shrimp
- Potatoes: Mashed Potatoes, Smashed Potatoes, Roasted Red Potatoes, Pesto Mashed Potatoes, Twice Baked Potatoes, Scalloped Potatoes or Mashed Sweet Potatoes.
- Green Salad: Cucumber Tomato Salad with Italian Dressing, Wedge Salad with Blue Cheese Ranch, Mexican Salad with Cilantro Lime Dressing, Green Bean Salad, Strawberry Avocado Broccoli Salad or Strawberry Spinach Salad.
- Pasta Salads: Italian Pasta Salad with Tortellini, BLT Pasta Salad with Lemon Chive Dressing, Greek Orzo Salad, and Creamy Bacon Pea Pasta Salad with Lemon Chive Dressing.
- Fruit: Caramelized Grilled Pineapple, Pina Colada Fruit Salad, Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette, Tropical Fruit Salad, or Creamy Grape Salad.
- Potluck comfort food: Stovetop Mac and Cheese, Million Dollar Macaroni and Cheese, Baked Beans with Brown Sugar and Bacon, Slow Cooker Creamed Corn or Corn Casserole.
- Vegetables: Roasted Broccoli, Roasted Asparagus, Glazed Carrots, Sautéed Brussels Sprouts, Parmesan Roasted Root Vegetables.
Looking for More Easy Shrimp Recipes?
- Sun-Dried Tomato Shrimp Pasta
- Lemon Garlic Shrimp Fettuccine
- Grilled Shrimp
- Sheet Pan Shrimp Boil
- Jerk Shrimp
- Lemon Garlic Shrimp with Orzo
- Cajun Shrimp Pasta
- Shrimp Avocado Salad
- Stuffed Zucchini Boats with Cilantro Lime Shrimp
- Sheet Pan Teriyaki Shrimp
| Prep Time | 15 minutes (not counting marinating) |
| Cook Time | 8 minutes |
| Servings | -6 |
- 1 pound uncooked large shrimp peeled and deveined
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 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
- Reserved Blender Marinade
- 2 mangoes
- 1-2 tablespoons apple cider vinegar depending on desired “tang"
- 3 tablespoons vanilla yogurt
- 1-3 teaspoon sriracha more or less to taste
- cilantro
- fresh lime juice
Ingredients
Blender Marinade
Sriracha Mango Dip
Garnish (optional)
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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.
- Meanwhile, to your blender with the remaining Blender Marinade ingredients, add mangoes, apple cider vinegar, vanilla yogurt and Sriracha to taste. Blend until smooth and chill in the refrigerator.
- GRILL: Drain and discard marinade. Thread shrimp onto skewers (if using wooden skewers, soak for at least 30 minutes in water) .
- 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.
- 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.
- Sprinkle with cilantro and freshly squeezed lime (optional). Serve with Mango dip.
*Refrigerate coconut milk for 24 hours then it is easy to skim the coconut cream that rises to the top of the can. *Total time does not include marinating shrimp as this will vary.
Carlsbad Cravings© Original
Kathy Salle says
When you say “1/4 coconut cream. . .” do you mean 1/4 cup or 1/4 of the amount of cream that rests at the top of the can?
Jen says
Hi Katie! Yes, I mean just that. The note below the recipe shares, “Refrigerate coconut milk for 24 hours then it is easy to skim the coconut cream that rises to the top of the can.” Hope that helps!