Coconut Honey Lime Shrimp with Sriracha Mango Dip
    Servings Prep Time
    4-6 15minutes (not counting marinating)
    Cook Time
    8minutes
    Servings Prep Time
    4-6 15minutes (not counting marinating)
    Cook Time
    8minutes
    Coconut Honey Lime Shrimp with Sriracha Mango Dip
    Ingredients
    • 1pound uncooked large shrimppeeled and deveined
    • 1/4cup olive oil
    • 1/2teaspoon salt
    • 1/4teaspoon pepper
    Blender Marinade
    • 1/3cup honey
    • 1/4cup lime juice
    • 1tablespoon low sodium soy sauce
    • 1/4 coconut creamfrom can of coconut milk*
    • 1teaspoon garlic powder
    • 1/2teaspoon ground ginger
    • 1teaspoon Sriracha/Asian hot red chili sauce
    Sriracha Mango Dip
    • Reserved Blender Marinade
    • 2 mangoes
    • 1-2tablespoons apple cider vinegardepending on desired ‚Äútang”
    • 3tablespoons vanilla yogurt
    • 1-3teaspoon srirachamore or less to taste
    Garnish (optional)
    • cilantro
    • fresh lime juice
    Instructions
    1. 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.
    2. 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.
    3. GRILL: Drain and discard marinade. Thread shrimp onto skewers (if using wooden skewers, soak for at least 30 minutes in water) .
    4. 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.
    5. 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.
    6. Sprinkle with cilantro and freshly squeezed lime (optional). Serve with Mango dip.
    Recipe Notes

    *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.