Grilled Coconut Lime Shrimp Recipe
A vibrant and refreshing Coconut Lime Fish recipe paired with a sweet and tangy Mango Salsa, perfect for a light and flavorful seafood meal. The recipe features tender white fish fillets cooked in a creamy coconut and lime sauce, complemented by a fresh salsa made from ripe mango, bell pepper, and cilantro.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-searing
- Cuisine: Caribbean-inspired
- Diet: Low Fat
Ingredients
Scale
For the Fish:
- 1 lb (450 g) white fish fillets (such as cod, tilapia, or snapper)
- 1/2 cup coconut milk
- 2 tbsp lime juice
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil or coconut oil
For the Mango Salsa:
- 1 ripe mango, diced
- 1/4 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 small jalapeño, minced (optional, for heat)
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- Pinch of salt
Instructions
- Prepare the Mango Salsa: In a bowl, combine diced mango, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt. Mix well and set aside to allow the flavors to meld.
- Cook the Fish: Preheat a skillet over medium heat and add olive oil or coconut oil. In a small bowl, whisk together coconut milk, lime juice, garlic, salt, and black pepper. Pat the fish fillets dry and lightly season with salt and pepper. Pour a little of the coconut-lime mixture over the fillets and cook in the skillet for 3–4 minutes per side, or until the fish is opaque and flakes easily with a fork. Spoon some of the sauce over the fish while cooking.
- Serve: Plate the fish and top with a generous spoonful of mango salsa. Serve with steamed rice, quinoa, or a light salad for a complete meal.
Notes
- Use fresh lime juice for best flavor in both the fish marinade and salsa.
- Choose a firm white fish like cod or snapper for optimal cooking texture.
- The jalapeño in the salsa is optional; omit for a milder taste.
- For a dairy-free and gluten-free meal, ensure all ingredients are fresh and unprocessed.
- Leftover salsa can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 50 mg
Keywords: Coconut Lime Fish, Mango Salsa, Healthy Seafood Recipe, Quick Fish Dinner, Tropical Fish Recipe
Find it online: https://maicook.com/grilled-coconut-lime-shrimp-recipe/