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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.

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Platter of pasta and shrimp with half of a lemon.
Yield: 4 Servings

Grilled Coconut Shrimp

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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.

Ingredients

  • 1 pound jumbo shrimp, peeled and deveined
  • 1/3 cup honey
  • 1 teaspoon lemon juice
  • 1 teaspoon granulated garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/4 teaspoon ground red pepper or chile flakes
  • 1/2 cup toasted coconut

Instructions

  1. Prepare a grill fire to 325° using pecan for smoke flavor.
  2. Pat the shrimp dry with paper towels and place in a large bowl.
  3. In a small bowl, whisk together honey, lemon juice, garlic, paprika and thyme.
  4. Pour half of the sauce over the shrimp, reserving the other half. Toss the shrimp with the sauce.
  5. 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.
  6. Remove from grill.
  7. Toss with remaining sauce. Sprinkle with toasted coconut.
  8. 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 Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 279Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 239mgSodium: 1108mgCarbohydrates: 32gFiber: 2gSugar: 28gProtein: 27g

Nutritional information is estimated and may not be accurate.

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