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.
Garlic Butter Shrimp is always a hit for a quick meal at our house and grilled shrimp makes a great appetizer as well.
Ingredients for Grilled Coconut Shrimp:
- Jumbo Shrimp ~ Peeled and deveined.
- Honey
- Lemon Juice
- Granulated Garlic
- Smoked Paprika
- Dried Thyme
- Ground Red Pepper
- Toasted Coconut
How to Grill Coconut Shrimp:
- Dry the shrimp with paper towels and place 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.
- 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.
- Grill the shrimp over a 325° grill fire using pecan for smoke flavor. Cook with the grill closed about 4 minutes.
- Turn the shrimp and continue to cook until shrimp reaches 145° using a digital meat thermometer.
- Remove shrimp from the grill.
- Toss with reserved honey garlic sauce.
- Sprinkle toasted coconut over the shrimp, tossing to coat evenly.
- Serve immediately.
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 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.
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Grilled Coconut Shrimp
Ingredients
- 1 pound jumbo shrimp peeled and deveined
- ⅓ 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.
Wow! We loved this so much. Loaded with flavor and so easy to make!
This is seriously amazing! So quick and easy to make, too!