Coconut‑Milk Glazed Shrimp Skewers with Radish

Pat shrimp dry with paper towels. Thread 4–5 shrimp onto each of 6–8 skewers (if using bamboo, soak in water 20 minutes first). Season lightly with salt and set on a rimmed plate.

Trim and very thinly slice radishes (1–2 mm rounds). Toss with a pinch of salt and set aside to draw out slight moisture.

Grate garlic on a microplane or mince finely. Peel and finely grate ginger. Quarter one lime for juice and slice the other lime thinly for garnish.

Slice scallions on the bias. Pick cilantro leaves from stems.

In a small saucepan over medium heat, combine coconut-milk-drink, soy-sauce, honey, grated garlic, and grated ginger. Stir well to dissolve honey.

Bring to a gentle simmer and cook 8–10 minutes, stirring often, until glaze thickens to a light syrup consistency (it should coat a spoon and leave a trail when you drag a finger through it). Remove from heat.

Squeeze in juice from 1 quartered lime, stir to combine, and let glaze cool slightly. Reserve 2 tbsp glaze for finishing.

Heat a grill or grill pan to high (直接高热, 220–240 °C). Brush shrimp skewers generously with coconut glaze on all sides.

Place skewers on grill. Cook 2 minutes per side, brushing with more glaze at the halfway point, until shrimp are bright pink, slightly charred at edges, and cooked through (internal temp reaches 63 °C at thickest part). Transfer to a clean plate.

Toss sliced radish with juice of remaining lime, olive-oil, sesame-seed, and a tiny pinch of salt.

Spoon remaining glaze in a thin stream across shrimp skewers. Scatter radish salad alongside or on top of skewers.

Garnish with sliced scallions and fresh cilantro. Serve immediately with lime wedges on the side.