Spicy Coconut Shrimp Skewers

Ingredients

• 1.5 lbs large shrimp, peeled and deveined
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp sriracha or other chili garlic sauce
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 lime, juiced
• 1 tbsp honey or maple syrup
• 2 tbsp fresh cilantro, chopped (for garnish)
• Wooden or metal skewers

Instructions

1. 1

   In a medium bowl, whisk together the coconut milk, sriracha, grated ginger, minced garlic, lime juice, and honey.

2. 2

   Add the peeled and deveined shrimp to the marinade, ensuring they are fully coated; cover and refrigerate for at least 15 minutes, but no more than 30 minutes to prevent the shrimp from breaking down.

3. 3

   If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.

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 skewers, leaving a small space between each shrimp for even cooking.

6. 6

   Place the skewers on the hot grill and cook for 2-3 minutes per side, until the shrimp turn opaque pink and are slightly charred.

7. 7

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