These juicy, tender shrimp are marinated in a delicious blend of coconut milk, jalapeños, ginger, and lime, then grilled to perfection for a smoky, flavorful bite. Perfect as an appetizer or main course!
Combine the sliced jalapeños, garlic, grated ginger, brown sugar, soy sauce, lime zest, coconut milk, vegetable oil, salt, and pepper in a large bowl. Add three-quarters of the fresh basil and mix well.
Soak the wooden skewers in water for about 30 minutes to prevent them from burning.
Add the shrimp to the marinade, toss to coat, and let marinate at room temperature for at least 30 minutes.
Thread the shrimp onto two skewers, piercing them through the head and tail to prevent them from spinning during grilling.
Heat a grill pan over high heat for about 4 minutes, until smoking hot.
Add the shrimp skewers to the pan and grill for about 3-4 minutes per side, or until shrimp are cooked through and slightly charred. Be careful not to overcook the shrimp.
Once the shrimp are cooked, turn off the heat and add any leftover marinade to the pan. Let it thicken for 1-2 minutes, then pour it over the shrimp.
Garnish with the remaining basil and serve warm or cold.