Coconut Lime Marinade

Coconut Lime Marinade

Creamy coconut milk and bright lime juice tenderize chicken, shrimp, or tofu with tropical flavor.

Total 10 min Makes 16 oz Calories 90/serving

Dietary

Pescatarian, Wheat free, Dairy free, Halal

Allergens

Fish

This marinade blends rich coconut milk with tart lime juice, garlic, and a touch of brown sugar for a balance of sweet, sour, and savory notes. It works well on chicken, shrimp, pork, or tofu, and suits grilling, baking, or pan-searing. Common in Southeast Asian and Caribbean-inspired cooking, it also doubles as a light basting sauce during grilling.

Ingredients

  • 1 cup full-fat coconut milk
  • 1/4 cup fresh lime juice
  • 1 tablespoon lime zest
  • 3 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red chili, minced (optional)
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. In a medium bowl, whisk together the coconut milk, lime juice, and lime zest until smooth.

  2. Add the fish sauce, brown sugar, garlic, ginger, and chili, if using, and whisk until the sugar dissolves.

  3. Stir in the cilantro, salt, and black pepper.

  4. Use immediately to marinate meat, seafood, or tofu, or transfer to a jar and refrigerate until ready to use.

  5. Marinate protein in the refrigerator, covered, turning occasionally for even coating.

Rate this recipe

★ 3.9 (1)

Coconut Lime Marinade

This marinade blends rich coconut milk with tart lime juice, garlic, and a touch of brown sugar for a balance of sweet, sour, and savory notes. It works well on chicken, shrimp, pork, or tofu, and suits grilling, baking, or pan-searing. Common in Southeast Asian and Caribbean-inspired cooking, it also doubles as a light basting sauce during grilling.

10 min 16 oz 90 cal

Ingredients

  • 1 cup full-fat coconut milk
  • 1/4 cup fresh lime juice
  • 1 tablespoon lime zest
  • 3 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red chili, minced (optional)
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. 1

    In a medium bowl, whisk together the coconut milk, lime juice, and lime zest until smooth.

  2. 2

    Add the fish sauce, brown sugar, garlic, ginger, and chili, if using, and whisk until the sugar dissolves.

  3. 3

    Stir in the cilantro, salt, and black pepper.

  4. 4

    Use immediately to marinate meat, seafood, or tofu, or transfer to a jar and refrigerate until ready to use.

  5. 5

    Marinate protein in the refrigerator, covered, turning occasionally for even coating.