In a medium bowl, add coconut milk, curry paste, ginger, chili paste, lemon and vanilla extracts, fish sauce, garlic powder and salt; whisk to combine. Add shrimp and marinade mixture to a large resealable plastic bag; turn to coat. Place bag in a shallow bowl and refrigerate for about 30 minutes. Turn bag occasionally.
Place oven rack 6 inches from broiler. Preheat broiler. Line a rimmed baking sheet with foil and coat with cooking spray. Remove shrimp from refrigerator and thread onto metal or soaked wooden skewers*; discard any remaining marinade. Broil shrimp until done, about 2-3 minutes per side. Shrimp can also be grilled by placing shrimp skewers on a prepared grill grate over medium heat, grill until done.
Wooden skewers need to be soaked in water for 30 minutes prior to use.
In a medium bowl, add coconut milk, curry paste, ginger, chili paste, lemon and vanilla extracts, fish sauce, garlic powder and salt; whisk to combine. Add shrimp and marinade mixture to a large resealable plastic bag; turn to coat. Place bag in a shallow bowl and refrigerate for about 30 minutes. Turn bag occasionally.
Place oven rack 15 cm from broiler. Preheat broiler. Line a rimmed baking sheet with foil and coat with cooking spray. Remove shrimp from refrigerator and thread onto metal or soaked wooden skewers*; discard any remaining marinade. Broil shrimp until done, about 2-3 minutes per side. Shrimp can also be grilled by placing shrimp skewers on a prepared grill grate over medium heat, grill until done.
Wooden skewers need to be soaked in water for 30 minutes prior to use.