Coconut Balsamic Shrimp Skewers

Coconut White Balsamic Shrimp Skewers with Garlic & Lemon

Description

Juicy shrimp are marinated briefly with Coconut White Balsamic, Garlic Infused Olive Oil, fresh lemon, garlic, and herbs, then grilled hot and fast until lightly charred, pearly, and tender. Coconut brings a subtle tropical sweetness while garlic, citrus, and fresh herbs keep the skewers bright and savory—easy enough for a summer dinner and special enough for entertaining.

Ingredients

1½ pounds large shrimp, peeled and deveined, tails on or off
3 tablespoons Coconut White Balsamic
2 tablespoons Garlic Infused Olive Oil, plus a light drizzle for finishing
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
2 garlic cloves, finely minced
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes, optional
2 tablespoons chopped fresh cilantro or parsley, divided
Lemon or lime wedges, for serving
Wooden or metal skewers

Instructions

• If using wooden skewers, soak them in water for at least 30 minutes before grilling.

• Pat the shrimp very dry with paper towels so they sear and char rather than steam.

• In a medium bowl, whisk together the Coconut White Balsamic, 2 tablespoons Garlic Infused Olive Oil, lemon zest, lemon juice, minced garlic, kosher salt, black pepper, red pepper flakes if using, and 1 tablespoon of the chopped cilantro or parsley.

• Add the shrimp and toss until evenly coated. Cover and marinate in the refrigerator for 15–20 minutes. Do not extend the marinating time; the balsamic and lemon provide enough acidity to season the shrimp quickly.

• Preheat a grill or grill pan to high heat. Clean and lightly oil the grates.

• Remove the shrimp from the marinade and discard the used marinade. Thread the shrimp onto the skewers, piercing each shrimp near the head and tail so it sits securely and cooks evenly. Keep the shrimp close together without tightly packing them.

• Grill for approximately 1½–2½ minutes on the first side. Turn once and cook for another 1½–2½ minutes, depending on shrimp size and grill temperature, until lightly charred and the flesh is firm, pearly, and opaque. Avoid cooking beyond that point.

• Transfer the cooked shrimp to a clean platter that was not used for the raw shrimp.

• Finish with a very light drizzle of Garlic Infused Olive Oil and the remaining chopped herbs.

• Serve immediately with fresh lemon or lime wedges.

Chef’s Tip

Shrimp cook remarkably fast, so judge doneness by the flesh rather than by grill marks or an exact number of minutes. Pull the skewers as soon as the shrimp are firm, pearly, and opaque through the center. The short refrigerated marinade gives the Coconut White Balsamic and lemon enough time to season the shrimp while preserving their tender texture.

Flavor Variations

• Mango: Replace Coconut White Balsamic with Mango White Balsamic for a sweeter tropical-fruit profile that works especially well with cilantro and lime.

• Pineapple: Replace Coconut White Balsamic with Pineapple White Balsamic for bright tropical acidity and a slightly more fruit-forward finish.

• Persian Lime: Replace the Garlic Infused Olive Oil with Persian Lime Extra Virgin Olive Oil when you want citrus to take the lead. Pair it with cilantro and lime wedges for an especially fresh variation.

• Jalapeño: Replace the finishing drizzle of Garlic Infused Olive Oil with a light drizzle of Jalapeño Infused Olive Oil for fresh jalapeño flavor. This variation is about the distinctive flavor of jalapeño rather than adding significant heat.

• Lemon: Add a very light finishing drizzle of Lemon White Balsamic after grilling for another layer of bright citrus flavor.

Pairings

Serve with coconut rice, grilled zucchini, roasted corn, cucumber tomato salad, mango salsa, lemon herb orzo, quinoa salad, grilled asparagus, or warm flatbread. Sauvignon Blanc, Pinot Gris, sparkling water with lime, wheat beer, or a chilled tropical cocktail complement the coconut, citrus, garlic, and grilled shrimp.

Recipe Notes

Coconut White Balsamic is the featured flavor in this recipe. Its tropical sweetness works especially well with shrimp, but the fresh lemon, garlic, and herbs keep the finished dish firmly on the savory side.

Keep the marinating time to 15–20 minutes and keep the shrimp refrigerated while they marinate. The balsamic and lemon provide plenty of acidity for such a delicate protein.

Discard the marinade after removing the raw shrimp. Do not use it as a finishing sauce unless it has first been brought to a boil.

Shrimp size and grill temperature affect cooking time, so use the 3–5 minute range as a guide rather than a guarantee. The shrimp are ready when their flesh is firm, pearly, and opaque.

Use a clean platter for the cooked shrimp rather than returning them to the dish that held the raw seafood.

Garlic Infused Olive Oil is used in both the marinade and as a very light finishing drizzle, reinforcing the savory garlic flavor without overwhelming the Coconut White Balsamic.

If using Jalapeño Infused Olive Oil as a variation, use it for its fresh jalapeño character rather than expecting significant heat.

Bring This Recipe to Life

Coconut White Balsamic

Garlic Infused Olive Oil

Mango White Balsamic

Pineapple White Balsamic

Persian Lime Extra Virgin Olive Oil

Jalapeño Infused Olive Oil