Grilled Coconut Shrimp

Platter of pasta and shrimp with half of a lemon.

5 from 3 votes

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

Cook Time15

Total Time25

Course: Fish & Seafood

Cuisine: American

Keyword: coconut shrimp, grilled shrimp, honey garlic shrimp with toasted coconut

Servings: Servings

Calories: 279kcal

Author: Milisa

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.

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