Seafood belongs on your grill: These shrimp kebabs get a tropical citrusy kick from the marinade, and a fresh and crunchy finish from the toasted coconut, cilantro and peanut topping.
Recipe courtesy of Roger Mooking
Save Recipe Print
Grilled Mojito-Lime Shrimp Skewers
1 hr 5 min
(includes marinating time)
35 min
8 servings
1 hr 5 min
(includes marinating time)
35 min
8 servings



Special equipment: eight 12-inch wooden skewers

Whisk together the mojito-lime marinade mix, oil, vinegar and 2 tablespoons water in a large bowl. Remove 3 tablespoons of the marinade and reserve for basting. Add the shrimp to the remaining marinade and toss to coat. Cover and refrigerate for 30 minutes.

Prepare a grill for high heat. 

Put the coconut in a small flameproof skillet on the grill and cook, shaking frequently, until the coconut is toasted in spots, 3 to 4 minutes. Transfer the toasted coconut to a clean plate lined with paper towels and allow to cool. Set aside. 

Skewer the shrimp: Thread a skewer through a shrimp, then thread it through a second shrimp, alternating the direction so the tail end of the second shrimp is directly above the head end of the first shrimp. Repeat with 4 additional shrimp on the same skewer, alternating the direction each time. Repeat with the remaining shrimp and skewers so you have 8 skewers of shrimp. 

Tear off 2 large pieces of aluminum foil and fold each into a long rectangle. Arrange on the grill about 12 inches apart. Lay the skewers on the grill so that the exposed wood end tips of the skewers are resting on the foil (this will keep the skewers from burning). Grill until the undersides of the shrimp are pink and charred in spots, 3 to 4 minutes. Turn the skewers over and baste with the reserved marinade. Grill until the undersides are pink and charred in spots, 3 to 4 minutes more. Transfer to a platter. 

Add the cilantro and peanuts to the coconut and toss to combine. Sprinkle the mixture over the shrimp and serve with the lime wedges.  

Cook's Note

These shrimp are perfect for making Mojito-Lime Shrimp Tacos. Just remove the tails from the shrimp before skewering. Serve with flour tortillas, sour cream, lime and the coconut, cilantro and peanut topping.

My Private Notes

Add a Note
More from:

Great Grilled Mains

Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


Grilled Shrimp

Recipe courtesy of Rachael Ray

Tequila Lime Shrimp Skewers

Recipe courtesy of Travis Twining

Grilled Shrimp Skewers

Recipe courtesy of Bobby Flay

Grilled Rosemary Shrimp Skewers

Recipe courtesy of The Neelys

Grilled Fruit Skewers with Chili and Lime

Recipe courtesy of Kelsey Nixon

Grilled Shrimp Caesar Salad Skewers

Recipe courtesy of Food Network Kitchen

Grilled Shrimp Skewers with Romesco Sauce

Recipe courtesy of Valerie Bertinelli

Main Challenge: Grilled Barramundi with Wasabi Sauteed Shrimp and Scallops in an Asian Broth

Recipe courtesy of Jeffrey Saad

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories