Coconut Harissa Grilled Shrimp Skewers

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Floating Kitchen for same day cooking instructions.

1 hrs 33 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a large bowl, whisk together coconut milk, lime zest, lime juice and cilantro.
2. Combine shrimp and marinade.
3. Cover and refrigerate for 1 hour.
4. Soak indicated numbers of wooden skewers in water for 20 minutes.
5. Meanwhile, toast the coconut flakes in a skillet over medium heat, stirring frequently until golden brown.
6. Divide the toasted coconut into the indicated number of quart bags.
7. Remove shrimp from the marinade and thread onto skewers.
8. Season both sides of shrimp with salt and pepper.
9. Carefully place the skewers into the indicated number of gallon bags.
10. Place the quart bag of coconut into the gallon bag with the shrimp.
11. Label and freeze.

11 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Generously brush one side of each shrimp skewer with harissa.
3. Over medium high heat, place the shrimp harissa side down on the grill.
4. Brush the second side of the shrimp with harissa.
5. Grill the shrimp about 2-3 minutes per side.
6. Remove shrimp from the grill and place on a platter.
7. Sprinkle with toasted coconut.