This Brazilian inspired dinner was one of the yummiest we have had in a long time! The shrimp were so sweet and delicious in their lime and coconut infused marinade.
Everything about these shrimp espetinhos said ‘Brazil’ to us. The silky coconut milk combined with garlic, cilantro (coriander), finely chopped spring onion, a few drops of hot sauce, lime zest, and finally a dousing (and I mean a dousing) of lime juice. What a beautiful combination!
I also loved the green and white colour of the marinade. The fact that everything that goes in is green tends to cheer you up. And who doesn’t enjoy eating food on a stick? The other reason I will definitely be making these again, is because they are very fast to get on the table. And to make it even faster, they could simply be roasted or pan-fried in the marinade (like this recipe for Simply Roasted Garlic Shrimp) if you wanted to skip the step of threading them on the skewers – the only part of this recipe that is a little fiddly and messy. But really, I think its quite therapeutic to stand there and thread the shrimp. Depends on what you have going on around you I suppose.
A screaming baby lolling around on the floor and a 3 year old pullingyour shirt tale? Not so much. Luckily on this day my husband was home early and had taken the kids out. So I happily zoned out for 15 minutes and poked my prawns with little sharp sticks.
We ate our shrimp with these easy skillet Black Beans, Veggies and Rice. They were so delicious with the extra vegetables in with the beans. I prefer this way to purely black beans which tends to be a little stodgy in my opinion. The veggies lightened it up with some variety and extra flavour. Our baby devoured this meal! And even our 3 year old Oscar enjoyed it after some initial bribery and coercion. I know that if I can just get him over that first hurdle and try even just one bite, he will realise that he likes it and go for more.
- 500g / 1lb shrimp, de-shelled
- 1 tbsp olive oil
- ½ cup coconut milk
- 3 cloves of garlic, minced
- zest of half a lime
- 2 spring onions, finely chopped
- 1 tbsp cilantro (coriander) stems, finely chopped
- ½ tsp salt
- green hot sauce (to taste)
- juice of 1 whole lime
- In a large bowl, add the shrimp, olive oil, coconut milk, salt, garlic, lime zest spring onions, cilantro and hot sauce. Stir and let marinade for 30 minutes.
- Thread the shrimp onto BBQ sticks.
- Heat the BBQ grill and cook for 5 minutes, turning occasionally and basting with the marinade.
- Once off of the heat, place on a dish and squeeze a whole lime over the top.