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Coconut Honey Lime Shrimp with Sriracha Mango Dip

Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 -6

Ingredients

  • 1 pound uncooked large shrimp peeled and deveined
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Blender Marinade

Sriracha Mango Dip

  • 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

Garnish (optional)

  • cilantro
  • fresh lime juice

Instructions

  • 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.

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.