1-First, prepare the shrimp by peeling and deveining 1 lb (450 g) if needed, then pat them dry for better marinade absorption.

2-In a bowl, whisk together ¼ cup coconut milk, juice and zest of 1 lime, 2 cloves of minced garlic, 1 tablespoon of olive oil or coconut oil, 1 teaspoon of honey or brown sugar, and salt and pepper to taste to create the marinade.

3-Add the shrimp to the marinade, toss to coat fully, and let them sit for 20 to 30 minutes in the fridge to infuse flavors without making them mushy.

4-Preheat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.

5-Thread the shrimp onto the soaked wooden skewers for easy handling on the grill.

6-Grill the shrimp for 2 to 3 minutes per side until they turn pink, opaque, and slightly charred, while avoiding overcooking to keep them tender.

7-Remove the shrimp from the grill, let them rest briefly, then serve garnished with chopped fresh cilantro and toasted coconut flakes if desired, alongside lime wedges.