Active Time

　　25 minutes

　　Total Time

　　25 minutes

　　We strongly endorse eating this dish with your hands, discarding shrimp tails and pepper stems as you go. Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.

　　

Ingredients

4 servings

　　6 garlic cloves, finely grated

　　1 Tbsp. finely grated lime zest

　　¼ cup low-sodium or tamari soy sauce

　　¼ cup grapeseed or vegetable oil, plus more for grill

　　1 lb. large shrimp, peeled, deveined, preferably with tails left on

　　½ cup toasted unsweetened shredded coconut, plus more for serving

　　8 oz. shishito peppers

　　½ cup basil leaves

　　¼ cup fresh lime juice

　　Flaky sea salt

　　

Step 1

Stir together garlic, lime zest, soy sauce, and ¼ cup oil in a medium bowl. Add shrimp and toss to coat. Add ½ cup coconut and toss again to coat. Let sit while grill heats, at least 5 minutes and up to 30 minutes.

　　

Step 2

Prepare a grill for high heat, lightly oil grate.

　　

Step 3

Carefully arrange shrimp in an even layer on grate. Grill, carefully turning halfway through, until opaque and lightly charred, about 2 minutes. Some of the coconut will fall off in the process, and that’s okay. Transfer to a serving platter.

　　

Step 4

Grill peppers, turning occasionally and being careful not to let them fall through grate, until lightly charred all over, about 6 minutes. Transfer to platter with shrimp.

　　

Step 5

Top shrimp and peppers with basil, drizzle with lime juice, and sprinkle with sea salt and more coconut.