I read somewhere once that New Englanders grill out more than individuals in any other part of the country. Which seems kind of hard to believe given that we have a relatively short grilling season compared to other areas. And also, Texas. I mean, how are we competing with that? I don’t know.
I tried searching for the article to see if I was remembering that fact correctly or not. But instead I just found a bunch of dumb cat pictures and articles about Tom Brady’s deflated balls. The internet is so weird sometimes. And oddly, not very helpful.
True or not, I’m doing my part to support this “fact” by grilling all day, every day. So expect lots of grillables coming down the pipeline over the next couple weeks. And if we’re being honest, probably all summer long too. Can’t stop, won’t stop.
These Coconut-Harissa Grilled Shrimp Skewers have got to be one of the easiest things I’ve made in a long time. I just marinate the shrimp in some coconut milk and lime for about an hour. Then brush on some harissa and toss the skewers on the grill for a couple minutes. Very little prep work AND a short cooking time = double win.
These shrimp are great served over rice or a salad. Or try sneaking a few into some tortillas. Because tacos are never a bad idea.
Making harissa at home is something I do fairly regularly and I’ve got a recipe here if you’re interested. But store bought versions are great too. And they certainly make these easy shrimp skewers even easier.
- 24 large raw shrimp, peeled and deveined (I like tail-on)
- 1 (14 ounce) can light coconut milk
- Zest and juice of 1 lime
- About ½ cup harissa
- 2 tablespoons fresh cilantro, roughly chopped
- 2 tablespoons toasted coconut flakes
- Place the shrimp is a large zip-closure bag. Add the coconut milk, lime zest and juice. Seal the bag and let the shrimp marinate in the refrigerator for about 1 hour.
- Pre-heat your grill to medium-high. Remove the shrimp from the refrigerator and strain them, discarding the marinating liquid. Thread the shrimp onto bamboo skewers. Season both sides of the shrimp with salt and pepper.
- Generously brush one side of the shrimp with some of the harissa. Then place the skewers on your grill, sauce side down. Once the skewers are on the grill, brush the second side with harissa. Cook the shrimp about 2 minutes per side.
- Remove the skewers from the grill and transfer them to a clean plate. Sprinkle with the cilantro and toasted coconut flakes. Serve immediately.
I’m kind of surprised to hear that New Englanders grill the most too. I thought we did a lot in Chicago! These shrimp skewers look perfect, Liz! I’ve never grilled shrimp before, so I can’t wait to try this out!
Yeah, it might not be true at all and I’m just spreading rumors! Ha!
Your statement about dumb cat pictures and Tom Brady cracked me up. I can’t believe there is more grilling going on in New England than Texas. Or more than all the tailgating that goes on down here in the south! I’ve actually never had harissa, so these easy shrimp skewers might be the vehicle to give it a try!
I can always count on you to laugh at my jokes, Rachelle! 🙂
I think what happens is since grilling season is so short here in New England, we make up for it by going grill crazy in warm weather…and grill everything but the kitchen sink. These shrimp skewers are perfect! I have never tried harissa, but I know I’d like it.
Yes, I am definitely grilling everything but the kitchen sink! Ha! I think you’ll love harissa. It’s great on so many things!
Love grilled shrimp! I will have to try with Harissa.
I’ve been seeing harissa recipes EVERYWHERE. I need to get on this bandwagon asap! I’ll start with this recipe 🙂
Oh yeah. Harissa is really great. So flavorful! I think you’ll love it. Let me know when you try it out!
Ooooh, gurrrl, you know your way straight to my heart! I have been craving shrimp like insane and am literally drooling at the sight of these 🙂 I need to get a grill, STAT.
Oh yeah, you gotta get your grill on Amy! XO
Love this shrimp and I agree with Thao. There’s a lot of grilling in Canada, too and I think it’s precisely because of our short grilling season. We grill almost every meal from May to October 🙂
I guess we are really good at making due with what little grilling time we have here! 🙂
haha, not sure New Englanders grill out more than anyone else . . WI might give you a run for your money! 😛 Texas for sure, like you said. . love that you could only get articles on Tom Brady’s deflated balls. Awesome. ok, I LOVE these shrimp skewers. . I was JUST telling my husband that we need to grill shrimp this weekend. . love love love!!
I hope you get your grill on this weekend, Alice!
Is this what you are going to make for me when I come visit??!! (insert winky face)
I love harissa. I’d eat them all. No sharing!!!!! ha!
I know that New Englanders eat more ice cream than any other area of the country.
Oh well I’m also helping with the ice cream eating thing too. In fact, I’m going to go and get a scoop right now…
Loving the flavors, Liz, these look so perfect for summer!
This grilled shrimp is mouth watering! I’m so excited that grilling season is here!
It’s the best season. Everything tastes better on the grill. And hello…less dishes!
We’re so spoiled here in California. We can grill pretty much year round. And do! So I’m always looking for more grilling recipes. I am loving these coconut harissa shrimp! I just picked up my first jar of harrisa, and am obsessed with that flavor. Will be making these soon!
That’s awesome Natalie. Harissa is my favorite condiment!
Coconut harissa sounds amazing! These skewers are so pretty and I love the spicy harissa combined with the tender coconut flavors 🙂
Thanks, Medha! I hope you give it a try!
The Internet is weird. And disturbing at times. Maybe those lucky warm weather located people just don’t appreciate the ability to grill outside because they can do it any time they please?? Anyhoo, these skewers are giving me some serious hunger pains right now, LOVE the coconut and harissa!
Thanks, Nicole! Hunger pains = story of my life. #foodbloggerproblems
HAHA! Tom Brady is crashing the internet right now! These skewers sound right up my alley! Love all of that coconut harissa deliciousness going on! Pinned!
I’m so freaking sick of stupid Tom Brady and his balls. Gah. I just want to look at cookies and cute puppies on the internet all day. Tom Brady is getting in the way.
I love shrimp. I love coconut. I love harissa. See where I’m going with this? 🙂 I’m SOOO making these. And a big thumbs down for Tom Brady – blick.
Agreed. Thumbs up for shrimp and thumbs down for Brady! Ha! 🙂
I love grilled shrimp like this! It is so easy and so simple! Can’t wait to try this out this summer!
Thanks, Shelby! I hope you love it!
This recipe is great! Loving the ingredient combinations.
Thank you so much!
I’d make this recipe anytime. Out here in California we grill year round too. As long as it’s not raining into my food I’m game. Love the rustic backdrop, it creates a beautiful balance. Is that an old baking sheet?
Thanks, Matt! Yup, it’s an old baking sheet!
I never thought of coconut and harissa together. What a wonderful idea!!
Thanks, Zainab! Coconut and harissa are two of my favorite things!
I grill every chance I get — it’s just easy and everything tastes better! I can see these in my near future — I love these flavors!
Thanks, Marcie! I hope you give it a try!
I’m cracking up about Tom Brady’s balls. Because clearly grilling and deflated balls are the same. The Interweb never ceases to amaze me. Girl, I love this recipe. Shrimp is the best! We grill year round too. Grilled food just tastes better. Pinned.
Tom Brady’s balls have taken over the internet! AHHHH!
Wowzahs, I didn’t realize you all were the grilling champions of the U.S.! I totally thought it was us West coasters who grilled on the reg, but now that I think about it, I’ve only been to a handful of BBQs in my adult life, hrrrrumph! Anyhoo, can I please be present for all this grilling you’re doing? I could eat grilled food ee’ery dang day! P.S. Coconut + harissa = best meat marinade evaaaaah!
Sounds like we need to have a grilling show down! East v. West!
Oh man, where I live we only grill in the winter because because the summer is TOO HOT! But I’ll do it any time for these shrimp– they look SO GOOD! I don’t know if I’ve ever had harissa, but, I’m sure I would love it!
Too hot to grill? WHAT! I can’t even imagine!
Yay, you threw some shrimp on the barbie, too! So easy that way, huh? These guys look delicious…coconut, lime and harissa…YUM!
Yes I did. So crazy easy. It’s kind of hard not to do it!
Absolutely must make these! Love the flavor combo going through here!
Thank you so much! Let me know how they come out!
Pingback: Find the best BBQ recipe - Savvy Sassy Moms
Hi, what sides would you pair with these? Looks great 🙂
Hi Louise! These skewers are great served over rice. And I like garlicky roasted broccoli or asparagus for a vegetable side with these. I hope that helps!
Pingback: Cilantro Lime Grilled Shrimp | Food Faith Fitness