Grilled Kenyan Coconut Shrimp Skewers with Swahili Pili Pili Sauce

In a bowl, whisk together the coconut milk, half the garlic, the ginger, cumin, coriander, turmeric, and a good pinch of salt.

Serves 4

Ingredients

• 1.5 pounds large shrimp, peeled and deveined
• 1 cup coconut milk
• 4 garlic cloves, grated
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 2 tablespoons fresh lime juice
• 2 red chilies, finely chopped
• 1/4 cup chopped fresh cilantro
• 3 tablespoons vegetable oil
• Salt, to taste
• Lime wedges, to serve

Instructions

1. In a bowl, whisk together the coconut milk, half the garlic, the ginger, cumin, coriander, turmeric, and a good pinch of salt.
2. Add the shrimp, turn to coat, and marinate in the refrigerator for 30 minutes while you prepare the sauce and grill.
3. For the pili pili sauce, blend or finely mash the chopped chilies with the remaining garlic, lime juice, cilantro, oil, and a pinch of salt into a loose, spoonable sauce.
4. Heat a grill to medium-high and lightly oil the grates, and if using wooden skewers, soak them in water first.
5. Thread the marinated shrimp onto skewers, shaking off excess marinade so they sear rather than steam.
6. Grill the skewers for two to three minutes per side, until the shrimp are pink, opaque, and lightly charred at the edges.
7. Arrange the skewers on a platter, spoon over some of the pili pili sauce, and serve the rest alongside with lime wedges.
8. Serve hot with coconut rice or grilled flatbread to soak up the fragrant sauce.
9. Along Kenya's Swahili coast, coconut and fiery pili pili define the cuisine, reflecting centuries of trade between East Africa, Arabia, and India. These skewers bring that sun-soaked coastal flavor to the summer grill, where smoke and lime brighten the rich coconut marinade into a lively, shareable meal.

Nutrition (estimated, per serving)

• Calories: 340 kcal
• Protein: 35g
• Fat: 19g
• Carbohydrates: 8g
• Fiber: 1g
• Sugar: 3g
• Sodium: 760mg