Coconut Lime Grilled Shrimp Skewers

• 450 g large shrimp, peeled and deveined
• 125 ml coconut milk
• Zest and juice of 1 lime
• 2 garlic cloves, finely chopped
• 1 tsp honey or brown sugar
• 1/4 tsp red pepper flakes (optional, for a spicy kick)
• Salt and pepper, to taste
• Skewers (if using wooden skewers, soak in water for 30 minutes beforehand)
• Fresh coriander or lime wedges, for garnish

Instructions

1. Prepare the marinade: In a medium-sized mixing bowl, whisk together the coconut milk, lime zest and juice, minced garlic, honey (or brown sugar), red pepper flakes if using, and a generous pinch of salt and freshly ground black pepper. Stir until the mixture is smooth and well combined. The lime will infuse freshness while the coconut milk lends creaminess, and the garlic and sweetener balance the flavours.
2. Marinate the shrimp: Add the shrimp to the bowl, ensuring they are fully submerged and evenly coated in the marinade. Gently toss to coat all the shrimp thoroughly. Cover the bowl and place it in the refrigerator for 15 to 30 minutes. Do not exceed this time, as the acidity from the lime can start to “cook” the shrimp, leading to a rubbery texture.
3. Preheat the grill: While the shrimp are marinating, preheat your grill or grill pan to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking. Proper preheating ensures even cooking and those desirable grill marks.
4. Assemble the skewers: Thread the marinated shrimp onto skewers, spacing them slightly apart to allow for even heat circulation. If using wooden skewers, ensure they have soaked adequately to prevent burning during grilling.