Lemongrass & Coconut Glazed Grilled Shrimp Skewers

Instructions

1. 1

   Prepare the shrimp: Peel and devein the shrimp. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. (10 minutes)

   ~10 min
2. 2

   Make the marinade: Finely mince the bottom white parts of the lemongrass stalks. Mince the garlic and grate the ginger. In a mixing bowl, combine the minced lemongrass, garlic, ginger, fish sauce, lime juice, vegetable oil, and red pepper flakes. (5 minutes)

   ~5 min
3. 3

   Marinate the shrimp: Add the prepared shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 1 hour. (20 minutes)

   ~20 min
4. 4

   Make the coconut glaze: While the shrimp marinates, in a small saucepan over medium-low heat, combine the coconut milk and brown sugar. Whisk until the sugar is dissolved and the mixture is slightly thickened. Do not boil. Set aside. (5 minutes)

   ~5 min
5. 5

   Grill the shrimp: Preheat your grill to medium-high heat. Thread the marinated shrimp onto the skewers, leaving a small space between each shrimp. Discard any remaining marinade. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through. (10 minutes)

   ~10 min
6. 6

   Glaze and serve: Brush the grilled shrimp skewers generously with the coconut glaze during the last minute of grilling. Garnish with chopped fresh cilantro before serving. (2 minutes)

   ~2 min