If you love grilling season as much as I do, you have been outside in the evenings this summer, living for all things on the grill.
I’ve been grilling everything this summer. Meats. Veggies. Bread. Fruits. Everything! I love how low maintenance it is and the best part is my kitchen isn’t a mess at the end of the night. And it makes meal prepping so much easier!
I created this easy spicy grilled shrimp with coconut rice recipe after a long summer of grilling. There’s something so delicious about grilled shrimp that keeps me always wanting more! Especially when it’s served over coconut rice with lots of grilled veggies.
This recipe is also topped with chili oil. If you like spicy food and you’ve never tried chili oil, *theoretically* run, don’t walk, to your local Asian supermarket.
Chili oil is a deliciously spicy sauce that should be pantry staple in your kitchen! But you only need a few drops to get a TON of flavor.
Easy Spicy Grilled Shrimp with Coconut Rice Recipe
What you’ll need:
Spicy Grilled Shrimp Ingredients
- 1-2 lbs shrimp, peeled
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- veggies, for grilling
- fresh basil, for garnish
- lime wedges, for garnish
- chili oil, for serving
Coconut Rice Ingredients
- 2 cups white rice
- 1 can coconut milk
- 2 cups water
- 1/2 tsp salt
Directions:
Combine coconut rice ingredients in a pot and cook on medium heat until it comes to a boil. When at a boil, turn heat on low and cook for 15 minutes.
While rice is cooking, line your grill with tin foil. Warm grill on medium-low heat.
Combine shrimp, olive oil, salt, pepper, garlic powder and cayenne in a bowl and mix well.
When grill is warm, add your shrimp to the foil. At this point, if you’re grilling veggies, add them to the grill.
Let shrimp cook about 3 minutes a side or until cooked through. This may vary depending on how big or small your shrimp are!
Serve shrimp over finished coconut rice and lots of grilled vegetables. Top with fresh basil and a few drops of chili oil. Trust me – only add a few drops of chili oil at a time! You can always add more but you can’t take it back!
Easy Spicy Grilled Shrimp with Coconut Rice
Ingredients
- 1-2 lbs shrimp, peeled
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- veggies, for grilling
- fresh basil, for garnish
- lime wedges, for garnish
- chili oil, for serving
- 2 cups white rice
- 1 can coconut milk
- 2 cups water
- 1/2 tsp salt
Instructions
- Combine coconut rice ingredients in a pot and cook on medium heat until it comes to a boil. When at a boil, turn heat on low and cook for 15 minutes.
- While rice is cooking, line your grill with tin foil. Warm grill on medium-low heat.
- Combine shrimp, olive oil, salt, pepper, garlic powder and cayenne in a bowl and mix well.
- When grill is warm, add your shrimp to the foil. At this point, if you’re grilling veggies, add them to the grill.
- Let shrimp cook about 3 minutes a side or until cooked through. This may vary depending on how big or small your shrimp are!
- Serve shrimp over finished coconut rice and lots of grilled vegetables. Top with fresh basil and a few drops of chili oil. Trust me – only add a few drops of chili oil at a time! You can always add more but you can’t take it back!
Nutrition Facts
Easy Spicy Grilled Shrimp with Coconut Rice
Serves: 6 servings
| Amount Per Serving: | ||
|---|---|---|
| Calories | 495.86 kcal | |
| % Daily Value* | ||
| Total Fat 21.12 g | 32.5% | |
| Saturated Fat 14.39 g | 72% | |
| Trans Fat 0.02 g | ||
| Cholesterol 142.88 mg | 47.6% | |
| Sodium 780.18 mg | 32.5% | |
| Total Carbohydrate 55.19 g | 18.4% | |
| Dietary Fiber 0.18 g | 0.7% | |
| Sugars 0.08 g | ||
| Protein 21.26 g | ||
| Vitamin A 7.04 % | Vitamin C 1.8 % | |
| Calcium 8.42 % | Iron 17.64 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Tasting With Tina
