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1 pound large shrimp, peeled and deveined
1/2 cup coconut milk
Zest and juice of 1 lime
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
Salt and pepper to taste
Lime wedges, for serving
Chopped cilantro or parsley for garnish (optional)
In a bowl, whisk together the coconut milk, lime zest, lime juice, minced garlic, chopped cilantro, olive oil, salt and pepper.
Add the shrimp to the marinade, making sure they are evenly coated.
Cover the bowl and refrigerate for at least 30 minutes.
Preheat a grill or grill pan over medium-high heat.
If using wooden skewers, soak them in water for about 30 minutes to prevent burning.
Thread the marinated shrimp onto skewers.
Brush the grill with a bit of oil to prevent sticking, then place the shrimp skewers on the grill.
Cook for 2 to 3 minutes on each side, or until the shrimp are opaque and cooked through.
Once cooked, remove the shrimp skewers from the grill and transfer them to a serving platter.
Garnish the coconut lime shrimp with chopped cilantro or parsley, if desired, and serve hot with lime wedges on the side for squeezing over the shrimp.
