Grilled Coconut Shrimp
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Print Recipe
Print Recipe |
| Servings |
| 6 |
| Servings |
| 6 |
Ingredients
- 2 each Chobani® Coconut Blended Greek Yogurt 5.3oz cups
- 2 Tbsp extra virgin olive oil
- 2 Tbsp fresh onion grated
- 1 Tbsp fresh ginger grated
- 1 Tbsp garlic minced
- 1/2 tsp lime zest
- 3 Tbsp fresh lime juice
- 1/2 cup cilantro leaves
- 1/4 tsp ground cumin
- 1/4 tsp kosher salt plus additional for seasoning
- 1/8 tsp ground black pepper plus additional for seasoning
- 1 lb shrimp peeled, deveined, tail on
Servings: 
Units:
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Ingredients
Servings:
Units:
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Instructions
- In a blender, combine all ingredients except shrimp. Blend until smooth. Reserve ½ cup of marinade for dipping sauce.
- In a mixing bowl, add shrimp and 1 cup marinade. Toss to coat completely. Cover and refrigerate for 1 hour.
- Remove shrimp from marinade, shaking off excess. Discard marinade used to coat shrimp. Skewer shrimp on 10" bamboo skewers. Season with salt and pepper.
- Turn grill to medium heat and let come to temperature before placing skewers on grill. Cook 3 minutes on each side, or until shrimp is cooked through.
- Let cool slightly and serve with reserved ½ cup of marinade as dipping sauce.
Recipe Notes
Recipe courtesy of our partners at Chobani®.
Nutrition Facts
| Calories | 160kcal |
| Total FatSaturated FatTrans Fat | 7g2g0g |
| Cholesterol | 100mg |
| Sodium | 530mg |
| Total CarbDietary FiberSugars | 7g0g5g |
| Protein | 14g |
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Recipe Notes Recipe courtesy of our partners at Chobani®. |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.