Coconut Honey Lime Shrimp with Sriracha Mango Dip
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Unrated
-
Prep Time
20 mins
-
Cook Time
5 mins
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Refrigeration Time
1 hr
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Total Time
1 hr 25 mins
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Servings
6 Servings
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Calories
270 kcal
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Course
Main Course, Dinner
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Cuisine
American
Coconut Honey Lime Shrimp with Sriracha Mango Dip
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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.
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Ingredients
- 1 pound Shrimp peeled and deveined, large
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Marinade
- ⅓ cup honey
- ¼ cup lime juice
- 1 tablespoon soy sauce low-sodium
- ¼ cup coconut cream from can of coconut milk
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 teaspoon Sriracha sauce
Sriracha Mango Dip
- reserved blender marinade
- 2 Mango peeled
- 1-2 tablespoons apple cider vinegar
- 3 tablespoons vanilla yogurt
- 1-3 teaspoon sriracha more or less to taste
Optional Garnish
- cilantro
- lime juice fresh
Instructions
- Add ⅓ cup honey, ¼ cup lime juice, 1 tablespoon soy sauce, ¼ cup coconut cream from can of coconut milk, 1 teaspoon garlic powder, ½ teaspoon ground ginger, 1 teaspoon sriracha sauce to a blender and blend until smooth.
- Measure out ½ cup of the marinade and set aside. Pour the remaining marinade into a large freezer bag along with ¼ cup olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Add 1 pound large shrimp, to the bag of marinade and massage to evenly coat. Marinate in the refrigerator for 1 -6 hours.
- Pour the reserved marinade ingredients into the blender along with 2 peeled mangoes, 1-2 tablespoons apple cider vinegar, 3 tablespoons vanilla yogurt, and 1-3 teaspoon sriracha, to taste. Blend until smooth and chill in the refrigerator.
- When you’re ready to grill, drain and discard the marinade. Thread the shrimp onto skewers.
- Heat grill to medium-high heat and grease. Grill the shrimp for 3-5 minutes on each side or until the shrimp has become pink and firm. Be careful to not overcook the shrimp.
Notes
- *Refrigerate coconut milk for 24 hours then it is easy to skim the coconut fat that rises to the top of the can.
- *Total time does not include marinating shrimp as this will vary.
Nutrition Information
Show Details
Calories
270kcal
(14%)
Carbohydrates
29g
(10%)
Protein
17g
(34%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
191mg
(64%)
Sodium
993mg
(41%)
Potassium
232mg
(5%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
747IU
(15%)
Vitamin C
32mg
(36%)
Calcium
134mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 191mg | 64% |
| Sodium | 993mg | 41% |
| Potassium | 232mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 747IU | 15% |
| Vitamin C | 32mg | 36% |
| Calcium | 134mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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