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Flavorful Tropical Shrimp Skewers with Easy Creamy Coconut Rice

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A quick and easy recipe featuring marinated shrimp grilled to perfection, served over creamy coconut rice with a hint of ginger and lime. Perfect for summer gatherings and weeknight dinners.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • Wooden or metal skewers (if wooden, soak in water 30 minutes before grilling)
  • 1 cup jasmine rice (long-grain white rice preferred)
  • 1 cup coconut milk (full fat)
  • 1 cup water
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon lime juice
  • 2 tablespoons chopped fresh cilantro (optional)

Instructions

  1. In a medium bowl, whisk together 2 tablespoons lime juice, minced garlic, brown sugar, smoked paprika, cumin, salt, black pepper, and olive oil to prepare the shrimp marinade.
  2. Add the peeled and deveined shrimp to the marinade, tossing gently to coat evenly. Cover and refrigerate for 15–20 minutes, not exceeding 30 minutes.
  3. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  4. Rinse 1 cup jasmine rice under cold water until water runs clear to remove excess starch.
  5. In a medium saucepan, combine rinsed rice, coconut milk, water, grated ginger, sugar, and salt. Bring to a gentle boil over medium heat, then reduce heat to low and cover tightly.
  6. Let the rice simmer for 15 minutes without lifting the lid. Turn off heat and let it steam for another 10 minutes.
  7. Remove shrimp from marinade and thread 4–5 shrimp per skewer, discarding leftover marinade.
  8. Preheat grill or grill pan to medium-high heat. Grill shrimp skewers 2–3 minutes per side until pink and slightly charred, avoiding overcooking.
  9. Fluff the coconut rice with a fork, stir in fresh lime juice, and garnish with chopped cilantro if desired.
  10. Serve shrimp skewers over a bed of creamy coconut rice with extra lime wedges on the side.

Notes

Do not marinate shrimp longer than 30 minutes to avoid tough texture. Soak wooden skewers before grilling to prevent burning. Avoid flipping shrimp too often; cook 2–3 minutes per side for best caramelization. Use lime wedges to add fresh brightness before serving. For a low-carb version, substitute cauliflower rice cooked with coconut milk and ginger.

Nutrition

Keywords: shrimp skewers, tropical shrimp, coconut rice, grilled shrimp, summer recipe, easy dinner, seafood, gluten-free, quick meal

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