Grilled Coconut Shrimp With Shishito Peppers
Ingredients
- 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
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