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Grilled Shrimp Skewers with Coconut Cream

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Ingredients
  

for the shrimp:

  • 48 shrimp peeled and deveined
  • 2 stalks of green onions
  • 1/2 jalapeno
  • 2 thai chilis
  • 4 cloves garlic
  • 3 tbsp fish sauce
  • 3 tbsp avocado oil
  • 2 tbsp white sugar
  • garnish: lime pickled onions, cilantro
  • 6- inch yakitori skewers

for the coconut cream:

  • 3 cloves garlic roughly sliced
  • 1 13.5 oz can unsweetened coconut milk
  • 2 tsp fish sauce
  • 1/2 lime
  • salt
  • pepper

Instructions
 

marinate the shrimp:

  • in a blender, combine the scallions, jalapeno, thai chilis, garlic, fish sauce, and avocado oil, blend until smooth
  • toss the shrimp with the marinade until evenly coated, then refrigerate for at least 1 hour

prep coconut cream sauce

  • bring garlic, coconut milk, and fish sauce to a simmer in a large skillet over medium heat
  • increase heat to high and continue cooking coconut milk until thickened to the consistency of runny honey ~8 minutes, then remove from heat
  • add in a squeeze of lime juice and season with salt and pepper to taste. remove the garlic cloves and set aside

cook and skewer the shrimp:

  • soak the skewers in water for ~30 minutes, this prevents them from burning!
  • skewer the shrimp so that there's three shrimps per skewer
  • cook the shrimp skewers on a lightly oiled grill or skillet on medium heat until cooked through, ~2 minutes per side
  • on a large plate (or plates), spread the coconut cream, then layer shrimp skewers on top. finish with a squeeze of lime juice, pickled onions, and cilantro

Notes

  • prep note: for parties, you can make the coconut sauce the day before!
  • pickled onions: to make pickled onions, i use thinly sliced red onions along with 50% hot water, 50% white vinegar, a spoonful sugar of and a pinch of salt. cover and let sit for at least 24 hours in the fridge. this recipe is closest to what i do!