A delightful grilled shrimp recipe infused with coconut and lime flavors, perfect for a summer barbecue.
Combine the coconut milk, curry paste, and garlic in a saucepan and heat until it starts to boil.
Stir continuously to prevent the coconut milk from curdling.
Reduce the heat and simmer the mixture for 8 minutes until slightly thickened.
Simmering enhances the flavors and thickens the marinade.
Stir in the lime juice and fish sauce, then let the marinade cool.
Cooling the marinade prevents cooking the shrimp prematurely.
Toss the shrimp in the cooled marinade and let it sit for 1 hour.
Marinating for longer enhances the flavor absorption.
Thread the shrimp onto lemongrass stalks, piercing each shrimp twice.
Piercing twice ensures the shrimp stays secure on the skewer.
Preheat the grill to high heat.
A hot grill ensures quick cooking and prevents sticking.
Brush the shrimp with oil and grill for 2 minutes on each side until cooked.
Brush with oil to prevent sticking and enhance grill marks.
Boil the reserved marinade in a small pot for 3 minutes until thickened.
Boiling ensures the marinade is safe to use as a sauce.
Drizzle the sauce over the grilled shrimp and garnish with mint and sugar.
Serve immediately for the best flavor and texture.
