A tropical-inspired shrimp dish with a hint of lime and coconut, perfect for grilling.
In a mixing bowl, combine the soy sauce, brown sugar, ginger, juice and zest of the lime, coconut milk, and minced garlic.
Ensure the sugar is fully dissolved for an even flavor distribution.
Add the shrimp to the marinade, ensuring they are well coated. Cover and let them marinate in the refrigerator for 30 minutes.
Turning the shrimp halfway through ensures even marination.
Thread the shrimp onto skewers, leaving a small gap between each piece.
Soak wooden skewers in water beforehand to prevent burning.
Preheat the grill to medium-high heat. Place the skewers on the grill and cook for 3 minutes on each side, basting with the remaining marinade.
Avoid overcooking to keep the shrimp tender.
Remove the shrimp from the skewers and serve immediately, garnished with lime wedges if desired.
Serve with a side of steamed rice or a fresh salad for a complete meal.
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