And it's QUICK quick.
, starting with a marinade that contains a generous amount of garlic . If that sounds a little scary to the garlic-wary, know that the powerful acidity of fresh lime juice cuts through the garlic, enhancing some of its better qualities like sweetness and complex savoriness, and overriding any sharpness. That lime is deployed in two ways: First, its fragrant zest figures in the marinade.
What really takes this dish above the grilled shrimp fray is the fact that it gets coated in shredded coconut, mimicking the crispy, sweet-and-savory appeal of fried coconut shrimp. The grilled coconut shreds get nice and charred, which gives them a savory quality in addition to sweetness—and the coveted crispness that you’d get from frying. Here’s a tip, though: try to buy shredded coconut that’s made in long, thin strands, rather than tiny grated Parm-like pieces.
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