Keto Grilled Lemongrass Shrimp and Summer Squash Recipe

DIRECTIONS

Equipment note: You will need at least 8 skewers for this recipe. If using bamboo skewers, soak them in water for at least 15 minutes, or as directed on the package, before using.

1. In a medium bowl whisk 6 tablespoons canned coconut milk, grated lemongrass, lime juice, tamari, and 1 teaspoon green curry paste together until fully mixed.
2. Rinse thawed shrimp and pat dry with a paper towel. Place into another medium bowl and mix with two rounded tablespoons of the marinade from step 1. Mix until evenly coated and marinate for at least 15 minutes.
3. While the shrimp are marinating, cut the zucchini and yellow squash lengthwise into ribbons. We have found using a sharp peeler works well, but a very thin setting on a mandolin slicer could also work. Avoid making ribbons from the seedy center of the squash (as those fall apart easily), working the outer edges until you get about 1 cup (127 g) of ribbons from each squash. Drag each squash ribbon through the remaining marinade in the first medium bowl, coating each side.
4. Heat the grill over medium flame and lightly oil grate.
5. Thread shrimp, interspersed with squash ribbons, onto skewers. Grill, covered, until shrimp are opaque and cooked through, 2-4 minutes per side Place on a platter.
6. In a cup or small bowl, use a fork to whisk together the remaining 1 tablespoon coconut milk and 1 teaspoon green curry paste. Drizzle evenly over the shrimp and squash skewers and serve while warm.