Ingredients

The following ingredients have 4 Servings
  • 1 pound large fresh shrimp (peeled and deveined )
  • 2 small fresh jalapeños (sliced)
  • 3 cloves garlic (thinly sliced 1/2-inch)
  • ½ inch piece fresh ginger (peeled and grated, or 1 tsp ground ginger)
  • 2 tablespoons brown sugar
  • 2 tablespoons low-sodium soy sauce
  • Zest from ½ lime
  • ¼ cup coconut milk
  • ¼ cup fresh basil (cut into thin strips)
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Instruction

  • Combine the sliced jalapeños, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, vegetable or olive oil, soy sauce, salt, pepper, lime zest, coconut milk, and three-quarters of the fresh basil in a large bowl and mix well.
  • Soak the wooden skewers in water for about 30 minutes so they won't burn.
  • Add the shrimp to the marinade and mix well. Let this mixture marinate at room temperature for at least 30 minutes.Using two skewers, and piercing the shrimp at the head and tail, add about 4 shrimp to each skewer. Using two skewers makes it easier to turn your shrimp. If you only use one, the shrimp have a tendency to twirl around as you are trying to turn them. (Once they are done, if you prefer, you can remove the shrimp from the two skewers and put them on one skewer to serve.)
  • Heat a grill pan over high heat for about 4 minutes until it's smoking hot.
  • Make sure your kitchen exhaust fan is on and add the shrimp skewers. Cook the shrimp until they well browned on each side. This should take about 3-4 minutes total, depending on the size of your shrimp. Don't overcook the shrimp or they will be tough.
  • When all of the shrimp are done, turn the heat off and add any marinade that is left over to the pan. Let it thicken for a minute or two and pour this over your shrimp. Garnish with the rest of your basil.
  • Serve warm or cold. Enjoy!