Spicy Coconut Grilled Shrimp Skewers

Ingredients

• 1.5 lbs large shrimp, peeled and deveined
• 1/2 cup full-fat coconut milk
• 2 tbsp fresh lime juice
• 1 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 clove garlic, minced
• 1/2 tsp ginger, grated
• Wooden or metal skewers

Instructions

1. 1

   If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

2. 2

   In a medium bowl, whisk together the coconut milk, lime juice, red curry paste, fish sauce, brown sugar, minced garlic, and grated ginger.

3. 3

   Add the peeled and deveined shrimp to the marinade, tossing gently to coat. Cover the bowl and refrigerate for 15-20 minutes—do not marinate for longer than 30 minutes, or the lime juice can start to 'cook' the shrimp.

4. 4

   Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.

5. 5

   Thread the marinated shrimp onto the prepared skewers, typically 4-5 shrimp per skewer, ensuring they're not too tightly packed.

6. 6

   Place the shrimp skewers on the hot grill. Grill for 2-4 minutes per side, until the shrimp turn opaque pink and are cooked through with a nice char.

7. 7

   Remove from the grill and serve immediately with fresh lime wedges and chopped cilantro, if desired.