Spicy coconut-marinated grilled shrimp

Step 1/3

• 50 g ginger
• 5 cloves garlic
• 180 ml coconut milk
• 60 g chili paste
• 2 tbsp lime juice
• 2 tbsp brown sugar
• 1 tbsp salt
• 2 tbsp vegetable oil
• 1 kg shrimp

• 1 cutting board
• 1 knife
• large bowl
• whisk

Finely dice ginger and garlic and add to a big bowl. Add coconut milk, chili paste, lime juice, brown sugar, and salt. Whisk in oil. Add shrimp, mix well, and let sit for at least 15 min. or up to 4 hrs.

Step 2/3

• 1 pot (small)

Remove shrimp from marinade. Add marinade to a small pot and bring to a boil. Reduce heat to medium heat and let reduce. Mix from time to time while simmering until creamy. Sauce should be thick enough to cover the back of a spoon.