30-Minute Spicy Coconut Lime Grilled Shrimp Scampi
Frozen shrimp scampi transforms into a bold fusion dish with coconut milk, fresh lime, and Sriracha heat. The sweet coconut balances the spicy kick while cilantro adds brightness. Perfect for casual summer dinners or when you want restaurant flavors fast. This version convenience food with a vibrant marinade that infuses tropical and Asian-inspired notes into every bite.
Ingredients
- 2 12-ounce boxes Seapak Shrimp Scampi, frozen
- 1 whole lime, zested and juiced
- ⅓ cup fresh cilantro
- ⅓ cup shredded coconut
- 1 tablespoons Sriracha Sauce, adjust to tolerance
- ¼ cup coconut milk
- 2 tablespoons olive oil
- ¼ cup soy sauce
- skewers
Instructions
- 1
Place shrimp in 1-gallon re-sealable plastic bag
- 2
Whisk remaining ingredients in glass bowl to combine
- 3
Pour marinade over shrimp and seal bag
- 4
Marinate at least 2 hours, turning bag occasionally
- 5
Soak bamboo skewers in water while shrimp marinates
- 6
Brush grill lightly with vegetable oil or no-stick spray
- 7
Thread shrimp onto skewers, piercing near head and tail
- 8
Cook on preheated grill, turning frequently until browned and no longer pink
- 9
Serve immediately over pasta or rice
Tips
Soak skewers in water for at least 30 minutes to prevent burning on the grill.
Reserve some marinade before adding shrimp to use as a drizzling sauce.
Pierce shrimp through thickest parts to prevent spinning on skewers.
Good to Know
Refrigerate cooked shrimp up to 3 days in airtight container.
Marinate shrimp up to 24 hours ahead for deeper flavor.
Serve immediately while hot over pasta, rice, or with grilled vegetables.
Common Mistakes
Soak skewers to avoid burning on grill.
Don't overcook shrimp to avoid rubbery texture.
Turn frequently to ensure even cooking.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use fresh shrimp instead of frozen scampi?
Yes, use 1.5 pounds peeled shrimp and add 2 tablespoons butter and 2 minced garlic cloves to marinade for scampi flavor.
What if I don't have a grill?
Use a grill pan or broiler, cooking 2-3 minutes per side until shrimp are pink and cooked through.
How long will leftovers keep?
Refrigerate cooked shrimp up to 3 days. Reheat gently to avoid overcooking and becoming tough.