Grilled shrimp in the summer is such a treat! Today, we’re featuring delicate shrimp skewers with a garlic, ginger, and coconut milk marinade, topped with toasted coconut and piquant lime. Plus, we’ve included a homemade sweet chili sauce for your dipping pleasure. Fire up the grill and enjoy the tropical flavors of this delicious dish while summer is still here!

Grilled Coconut Shrimp with Sweet Chili Sauce
Serves 4

Shrimp Ingredients:
3 cloves garlic, minced
1/2 tablespoon fresh ginger, grated
1 tablespoon freshly squeezed lime juice
1 teaspoon lime zest
1/2 tablespoon honey
1 cup coconut milk
1/2 tablespoon soy sauce
1 lb large shrimp, peeled & deveined (about 15-20 shrimp)
1/4 teaspoon black pepper
1/2 pineapple, cut into 1" chunks

Sweet Chili Sauce Ingredients:
1/2 cup rice vinegar
1/2 cup brown sugar
1/4 cup cold water
1 tablespoon soy sauce
1 tablespoon sambal oelek
2 cloves garlic, minced
1/2 tablespoon fresh ginger, grated
1 tablespoon cornstarch, dissolved in 1 tablespoon cold water

Garnishes for serving:
Shredded coconut, toasted
Cilantro, coarsely chopped
Lime wedges

Directions:
1. If using wooden skewers, soak the skewers in water for one hour, or up to one day.

2. Make the sweet chili sauce. Combine the rice vinegar, brown sugar, water, soy sauce, sambal oelek, garlic, and ginger into a small saucepan and bring to a boil, stirring constantly until the sugar has dissolved. Stir in the cornstarch mixture and continue to stir until sauce is thickened, about 1-2 minutes. Cool the sauce completely and store covered in the refrigerator until ready to serve.

3. Make a marinade by combining the garlic, ginger, lime juice, lime zest, honey, coconut milk, and soy sauce in a medium bowl. Whisk ingredients together until incorporated.

4. Place the peeled and deveined shrimp in the bowl with the marinade, and use a large spoon to gently turn and cover the shrimp until coated. Cover, and refrigerate for 15 minutes.

5. Skewer the shrimp, alternating with the pineapple, using wooden or flat metal skewers - place the shrimp close together. Sprinkle with the pepper. Discard the marinade.

6. Grill the shrimp over direct heat on a well-oiled grill. Cook for 2 minutes, then flip and cook for another 2 minutes, or until the shrimp are pink and opaque. Actual timing may vary by the size of the shrimp and the heat of the grill, so go by sight and touch.

7. Sprinkle the shrimp with the shredded coconut and chopped cilantro. Serve with lime wedges and the sweet chili sauce.