So I’ll have you know I put on my big girl pants for this recipe! HA! I can be a bit squeamish when it comes to slimy foods and raw meats. I’m getting better but still tend to opt for pre-shelled, de-veined, and de-yucked (I know, not a word but it should be!) ingredients when I get the chance. This time I sucked it up, shoved my hands into the cold slimy abyss, and peeled and de-veined these little suckers like any self-respecting grown woman should. I will say, it was worth it! I broiled this recipe but you can also grill it for an easy clean-up free option.
This year I’ve been traveling a ton domestically, but it’s been years since I had a proper vacation on an island somewhere. As summer winds down I’m taking some time to play pretend. So put on a steel drum band, flip off those shoes and let’s cook on island time!
- 1 pound raw jumbo shrimp, peeled and de-veined
- 2 tablespoon orange juice
- juice from 1 lime
- 2 tablespoon coconut milk
- 2 tablespoons olive oil
- ¾ cup chopped cilantro
- ½ teaspoon ground cumin
- pinch cayenne
- 1 tablespoon smashed garlic
- salt and pepper
- Process all ingredients except the shrimp in a food processor until combined.
- In a bowl, combine marinade and shrimp and toss to coat.
- Preheat broiler on high.
- Thread shrimp onto skewers and place on a broiler pan coated with cooking spray. Top with remaining caribbean marinade.
- Broil 2 minutes on each side taking care not to overcook.
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