Coconut Balsamic Shrimp Skewers
Coconut White Balsamic Shrimp Skewers with Garlic & Lemon
Description
Juicy grilled shrimp marinated in Coconut White Balsamic, garlic, lemon zest, and olive oil, then quickly grilled until lightly charred and caramelized. Bright, tropical, and incredibly easy, these shrimp skewers balance citrus freshness with soft coconut sweetness.
Recipe Overview
Servings: 4
Prep Time: 20 minutes
Cook Time: 6 minutes
Ingredients
1 lb shrimp, peeled and deveined
3 tbsp Coconut White Balsamic
2 tbsp Garlic Olive Oil
1 tsp lemon zest
2 garlic cloves, minced
½ tsp chili flakes (optional)
Salt and black pepper to taste
Fresh parsley or cilantro for garnish
Instructions
• In a medium bowl, whisk together Coconut White Balsamic, Garlic Olive Oil, lemon zest, garlic, chili flakes, salt, and black pepper.
• Add shrimp and toss to coat evenly.
• Refrigerate 15–20 minutes. Avoid marinating too long so the shrimp stay firm and tender.
• If using wooden skewers, soak them in water 10–15 minutes before grilling.
• Thread shrimp onto skewers in a single layer.
• Preheat grill to medium heat.
• Grill shrimp 2–3 minutes per side until pink, lightly charred, and opaque.
• Remove from the grill and garnish with parsley or cilantro before serving.
Chef’s Tip
Shrimp cook very quickly — remove them from the grill as soon as they turn opaque to keep them juicy and tender.
Flavor Variations
• Use Mango White Balsamic for sweeter tropical fruit notes
• Swap in Pineapple White Balsamic for bright island-style acidity
• Use Persian Lime Olive Oil for extra citrus lift
• Add Jalapeño Olive Oil for gentle smoky heat
Pairings
Pairs beautifully with coconut rice, grilled vegetables, quinoa, fresh mango salsa, or a crisp cucumber salad. Excellent alongside Sauvignon Blanc or a chilled tropical cocktail.
Recipe Notes
The coconut balsamic caramelizes lightly on the grill, giving the shrimp a glossy finish without becoming overly sweet. This recipe works equally well as an appetizer or light summer entrée.
