Sate Udang Kelapa Jeruk Nipis (coconut Lime Shrimp Skewers)
Sate Udang Kelapa Jeruk Nipis, or Coconut Lime Shrimp Skewers, is a popular dish in the Turks and Caicos Islands. This flavorful and aromatic dish is perfect for a summer barbecue or a tropical-themed dinner party.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup coconut milk
- 3 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Wooden or metal skewers
Instructions
- In a bowl, combine the coconut milk, lime juice, garlic, cumin, turmeric, brown sugar, salt, and black pepper. Mix well to make the marinade.
- Add the shrimp to the marinade and toss to coat. Cover and refrigerate for at least 1 hour.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Preheat the grill to medium-high heat.
- Thread the marinated shrimp onto the skewers.
- Grill the shrimp skewers for 2-3 minutes per side, or until they are pink and opaque.
- Serve the sate udang kelapa jeruk nipis hot with a side of rice or a fresh salad.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 10g
- Fat
- 15g
Supplies
Grill Skewers Bowl
Tools
Tongs Knife Cutting board
Serving suggestions
Sate Udang Kelapa Jeruk Nipis is best served with a side of steamed rice and a refreshing cucumber salad.
Tips & tricks
For an extra burst of flavor, sprinkle some freshly chopped cilantro over the grilled shrimp skewers before serving.
Cost
$15