Coconut Balsamic Shrimp Skewers
Coconut White Balsamic Shrimp Skewers with Garlic & Lemon
Description
Juicy grilled shrimp are marinated with Coconut White Balsamic, Garlic Infused Olive Oil, lemon zest, fresh garlic, and herbs, then grilled hot and fast until lightly charred and tender. The result is bright, tropical, and easy enough for a summer dinner while still feeling special enough for entertaining.
Recipe Overview
Servings: 4
Prep Time: 20 minutes
Marinate Time: 15–20 minutes
Cook Time: 4–6 minutes
Total Time: 40–45 minutes
Ingredients
1½ pounds large shrimp, peeled and deveined, tails on or off
3 tablespoons Coconut White Balsamic
2 tablespoons Garlic Infused Olive Oil, plus more for finishing
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 garlic cloves, finely minced
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon chili flakes, optional
2 tablespoons chopped fresh cilantro or parsley, divided
Lime or lemon wedges for serving
Wooden or metal skewers
Instructions
• If using wooden skewers, soak them in water for at least 20 minutes.
• Pat the shrimp very dry with paper towels so they grill instead of steam.
• In a medium bowl, whisk together Coconut White Balsamic, Garlic Infused Olive Oil, lemon zest, lemon juice, minced garlic, kosher salt, black pepper, chili flakes if using, and 1 tablespoon chopped cilantro or parsley.
• Add the shrimp and toss until evenly coated. Marinate 15–20 minutes. Do not marinate longer, since the citrus and balsamic can begin to firm the shrimp.
• Preheat a grill or grill pan to medium-high heat. Clean and oil the grates.
• Thread the shrimp onto skewers so they sit close together but are not tightly packed.
• Grill 2–3 minutes per side, until the shrimp are pink, lightly charred, and just opaque through the center.
• Transfer to a platter immediately.
• Finish with a light drizzle of Garlic Infused Olive Oil, the remaining herbs, and lime or lemon wedges.
• Serve hot, warm, or at room temperature.
Chef’s Tip
Shrimp cook very quickly, so remove them from the grill as soon as they turn opaque and curl into a loose C-shape. A short marinade gives the Coconut White Balsamic time to season the shrimp without making the texture firm or rubbery.
Flavor Variations
• Mango White Balsamic gives the shrimp sweeter tropical fruit notes.
• Pineapple White Balsamic adds bright island-style acidity.
• Persian Lime Olive Oil brings extra citrus lift and works beautifully with cilantro.
• Jalapeño Olive Oil adds gentle heat without overpowering the shrimp.
• Lemon White Balsamic can be used as a light finishing drizzle for extra brightness.
Pairings
Serve with coconut rice, grilled zucchini, roasted corn, cucumber tomato salad, mango salsa, lemon herb orzo, quinoa salad, grilled asparagus, or warm flatbread. Complements Sauvignon Blanc, Pinot Gris, sparkling water with lime, wheat beer, or a chilled tropical cocktail.
Build Your Plate
Create a bright tropical seafood dinner
These shrimp are sweet, citrusy, and lightly smoky from the grill, so the best plate needs a soft grain, crisp vegetables, and a fresh tropical finish.
Finished Meal
Coconut White Balsamic Shrimp Skewers with coconut rice, grilled zucchini, roasted corn, and cucumber tomato salad finished with Lemon White Balsamic.
Protein
Coconut White Balsamic Shrimp Skewers, scallops, firm white fish, chicken skewers, or grilled tofu
Vegetables & Sides
Coconut rice, grilled zucchini, roasted corn, mango salsa, cucumber tomato salad, lemon herb orzo, quinoa salad, grilled asparagus, or warm flatbread
Flavor Pairing
Coconut White Balsamic with Garlic Infused Olive Oil
Recipe Notes
The Coconut White Balsamic gives the shrimp a glossy finish and soft tropical sweetness without making the dish heavy. Keep the marinade short, grill over steady medium-high heat, and finish with fresh herbs and citrus for the cleanest flavor.
