Prep 15 mins
Cook 10 mins
This is another recipe from the Luau article in Sunset's June 2009 issue. The suggested servings for 12 people is for finger food portions allowing 2 6" skewers per person; for a main dish you can use larger skewers and it will serve 4-6 people.
- 14.79 ml minced fresh ginger
- 14.79 ml minced garlic
- 14.79 ml freshly grated lime zest
- 29.58 ml fresh lime juice
- 396.89 g can coconut milk
- 907.18 g large shrimp, peeled and deveined (26 to 30 per lb.)
- 1.23 ml kosher salt
- fresh lime wedge, for squeezing
- 118.29 ml toasted sweetened flaked coconut
- In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk.
- Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
- Meanwhile, prepare your wooden skewers by soaking in water. For finger food/party portions, you'll want 24 6" skewers. Use about 12 long skewers if you're serving on dinner plates.
- Prepare a grill for high heat (450° to 550°; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds).
- Spear 2 or 3 shrimp onto each 6" skewer in a "C" shape (through each end); cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.
- Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut. Serve with extra lime wedges on the side.
Very easy and tastes like summer! Made a lovely presentation. Will definitely make again. Made for PRMR; I am so glad I did!