Spicy Lemongrass Shrimp Skewers with Coconut Glaze

Instructions

1. 1

   Prepare the marinade: Finely chop the white part of the lemongrass stalks. Mince the garlic cloves and Thai chili peppers. In a mixing bowl, combine chopped lemongrass, minced garlic, minced chilies, fish sauce, lime juice, and vegetable oil.

   ~10 min
2. 2

   Marinate the shrimp: Peel and devein the shrimp, leaving the tail on if desired. Add the shrimp to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

   ~20 min
3. 3

   Prepare the coconut glaze: While the shrimp marinates, combine coconut milk and brown sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture thickens slightly. Remove from heat and set aside.

   ~5 min
4. 4

   Assemble the skewers: Thread the marinated shrimp onto soaked wooden skewers, leaving a small space between each shrimp.

   ~5 min
5. 5

   Grill the skewers: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Grill the shrimp skewers for 2-3 minutes per side, or until they turn pink and opaque. During the last minute of grilling, brush the shrimp generously with the coconut glaze.

   ~5 min
6. 6

   Serve: Garnish with fresh chopped cilantro. Serve immediately.