Grilled Coconut Shrimp

Main course

Share it:

  • Preparation
    1 hour 15 mins
  • Cook
    20 mins
  • Serves


  • 2 5.3oz cups Chobani® Coconut Blended Greek Yogurt

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons grated fresh onion

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon minced garlic

  • ½ teaspoon lime zest

  • 3 tablespoons fresh lime juice

  • ½ cup cilantro leaves

  • ¼ teaspoon ground cumin

  • ¼ teaspoon kosher salt (plus additional for seasoning)

  • 1/8 teaspoon fresh ground black pepper (plus additional for seasoning)

  • 1 pound peeled and deveined shrimp, tail on

Made with Chobani®


Find this product in store


  • 1

    In a blender, combine all ingredients except shrimp. Blend until smooth. Reserve ½ cup of marinade for dipping sauce.

  • 2

    In a mixing bowl, add shrimp and 1 cup marinade. Toss to coat completely. Cover and refrigerate for 1 hour.

  • 3

    Remove shrimp from marinade, shaking off excess. Discard marinade used to coat shrimp. Skewer shrimp on 10" bamboo skewers. Season with salt and pepper.

  • 4

    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.

  • 5

    Let cool slightly and serve with reserved ½ cup of marinade as dipping sauce.

Share it:

Made with Chobani®


Find this product in store

Next Recipe