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Grilled Coconut Shrimp

Grilled Coconut Shrimp is a simple recipe with amazing flavors. Jumbo shrimp with honey garlic sauce is quickly grilled and tossed with toasted coconut. Serve it with pasta or rice for a family favorite meal.

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Garlic Butter Shrimp is always a hit for a quick meal at our house and grilled shrimp makes a great appetizer as well.

Platter of pasta with shrimp.

Ingredients for Grilled Coconut Shrimp:

  • Jumbo Shrimp ~ Peeled and deveined.
  • Honey
  • Lemon Juice
  • Granulated Garlic
  • Smoked Paprika
  • Dried Thyme
  • Ground Red Pepper
  • Toasted Coconut

Platter of pasta and shrimp.

How to Grill Coconut Shrimp:

  • Dry the shrimp with paper towels and place in a bowl. 

Honey garlic sauce in a bowl.

  • In another small bowl, you will combine the honey, lemon juice, garlic, paprika, thyme and red pepper. Whisk it together until combined.

Jumbo shrimp in an orange bowl.

  • Pour half of the sauce over the shrimp and toss to coat. Reserve the remaining sauce to toss with the shrimp after it’s grilled.
  • Toast sweetened coconut flakes in a dry skillet over low heat, stirring constantly until lightly toasted. Keep a close eye on it so that it doesn’t burn. Remove from skillet to a sheet pan or bowl. Set aside. 

Shrimp on a grill.

  • Grill the shrimp over a 325° grill fire using pecan for smoke flavor. Cook with the grill closed about 4 minutes. 

Closeup of shrimp on a grill.

  • Turn the shrimp and continue to cook until shrimp reaches 145° using a digital meat thermometer.

Platter of shrimp.

  • Remove shrimp from the grill. 

Bowl of shrimp with sauce.

  • Toss with reserved honey garlic sauce. 

Bowl of shrimp with toasted coconut.

  • Sprinkle toasted coconut over the shrimp, tossing to coat evenly. 
  • Serve immediately. 

Platter of pasta and shrimp.

We served grilled coconut shrimp over linguine tossed with browned butter and it was a great weeknight dinner. It would also be great with rice pilaf and grilled asparagus

How to Store and Reheat:

  • Store leftover grilled shrimp in an airtight container in the refrigerator up to 3 days.
  • Reheat in a skillet with 1- 2 teaspoons of olive oil or butter over medium heat, stirring until heated through.

More Delicious Shrimp Recipes to Try:

Grilled Shrimp over pasta on a platter with lemon half.

Grilled Coconut Shrimp is a quick and easy weeknight meal that the whole family will enjoy. If you are looking for a new recipe to change up your same old dinner routine, coconut shrimp is just the ticket.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON FACEBOOK & PINTEREST!

Platter of pasta and shrimp with half of a lemon.
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5 from 3 votes

Grilled Coconut Shrimp

Grilled Coconut Shrimp is a simple recipe with amazing flavors. Jumbo shrimp with honey garlic sauce is quickly grilled and tossed with toasted coconut. Serve it with pasta or rice for a family favorite meal.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Fish & Seafood
Cuisine: American
Keyword: coconut shrimp, grilled shrimp, honey garlic shrimp with toasted coconut
Servings: 4 Servings
Calories: 279kcal
Author: Milisa

Ingredients

  • 1 pound jumbo shrimp peeled and deveined
  • cup honey
  • 1 teaspoon lemon juice
  • 1 teaspoon granulated garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • ¼ teaspoon ground red pepper or chile flakes
  • ½ cup toasted coconut

Instructions

  • Prepare a grill fire to 325° using pecan for smoke flavor.
  • Pat the shrimp dry with paper towels and place in a large bowl.
  • In a small bowl, whisk together honey, lemon juice, garlic, paprika and thyme.
  • Pour half of the sauce over the shrimp, reserving the other half. Toss the shrimp with the sauce.
  • Grill the shrimp over indirect fire with the grill closed about 4 minutes. Turn the shrimp and continue to cook until internal temperature reaches 145° using a digital meat thermometer.
  • Remove from grill.
  • Toss with remaining sauce. Sprinkle with toasted coconut.
  • Serve immediately.

Notes

How to Toast Coconut: Add coconut to a dry skillet and cook over low heat, stirring constantly until toasted. Pour into a bowl or sheet pan until ready to serve.
How to Store and Reheat: Store leftover shrimp in an airtight container in the refrigerator up to 3 days.
Reheat shrimp in a skillet with 1 - 2 tablespoons olive oil or butter over low heat, stirring until heated through.

Nutrition

Serving: 1g | Calories: 279kcal | Carbohydrates: 32g | Protein: 27g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 239mg | Sodium: 1108mg | Fiber: 2g | Sugar: 28g

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5 from 3 votes (3 ratings without comment)

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