Thai Chili Coconut Shrimp Skewers
I made these skewers as part of a surf-n-turf meal for our daughter's recent sleepover. They combine sweet and a bit of heat with classic Thai flavors. The final touch is a dusting of coconut to add an interesting textural component. I basically hate shellfish. I think I may have mentioned my saying about it in a previous post. If it comes in a shell, and it ain't an egg, homey don't eat it. -1 Carnivores 1:1 Given that, I didn't taste the final product.
Instructions
Combine all of the marinade ingredients in a small bowl, whisk very well, and let sit for at least an hour to allow the flavors to marry.
Note: If you're using wooden skewers, soak them in water for at least an hour. I like to use two skewers side-by-side to keep the shrimp from rotating when you flip them on the grill.
Put the shrimp in a gallon zip-top bag, add the marinade, shake to distribute well, then seal and refrigerate for 30 minutes.
Start your grill and prepare for direct grilling at medium-high heat (350-375ยบ)
Drain the marinade into a small sauce pan, bring to a gentle boil over medium heat, reduce by half to make a glaze and set aside.
Skewer the shrimp so that they barely touch each other. You don't want them crammed together.
Grill each skewer for about two minutes per side, basting periodically with the glaze.
Remove the skewers from the grill, brush with the glaze, and sprinkle both sides of each with the coconut flakes.
Serve with the remaining sauce for dipping.
Enjoy!
