We’ve always been fans of the vibrant flavors in our Grilled Coconut Shrimp Recipe, a tropical twist that brings beachside vibes right to your backyard grill. Inspired by Southeast Asian roots, it pairs juicy shrimp with sweet, toasted coconut for a crispy delight that’s as easy as it is irresistible.
This dish isn’t just tasty—it’s a healthy crowd-pleaser we love for its quick prep and smoky finish. Whether you’re hosting a summer bash or craving a light weeknight meal, we’re confident it’ll become your new favorite.
Ingredients
In our Grilled Coconut Shrimp Recipe, we gather fresh, high-quality ingredients that bring out the tropical essence and ensure a crispy, flavorful result. Below, we’ve listed them in the order they’re typically used, from preparation to grilling, with specific prep notes for accuracy and ease.
- Shrimp: 1 pound of large shrimp, peeled and deveined – We recommend using fresh or thawed frozen shrimp for the best texture and flavor.
- Coconut: 1 cup of unsweetened shredded coconut, toasted lightly – This adds the signature sweet crunch; toast it in a dry pan over medium heat for 2-3 minutes until golden.
- Lime: 2 medium limes, juiced and zested – Fresh lime provides a zesty brightness; you’ll use the juice for the marinade and zest as a garnish.
- Garlic: 3 cloves, minced – Mince finely for even distribution in the marinade, enhancing the savory depth.
- Soy Sauce: 2 tablespoons, low-sodium – This umami booster helps balance the sweetness; opt for low-sodium to control salt levels.
- Honey: 1 tablespoon – For a touch of natural sweetness that complements the coconut without overpowering.
- Olive Oil: 2 tablespoons – Use for brushing the shrimp before grilling; it prevents sticking and promotes even charring.
- Salt and Pepper: ½ teaspoon each, to taste – Season generously for enhanced flavor, adjusting based on your preference.
- Fresh Cilantro: ¼ cup, chopped – Added at the end for a burst of herbaceous freshness; it’s optional but elevates the dish.
| Nutrient | Per Serving |
|---|---|
| Calories | 250 |
| Protein | 20g |
| Fat | 15g |
| Carbohydrates | 10g |
Equipment Needed
To bring our Grilled Coconut Shrimp recipe to life, we rely on a few key tools that ensure even cooking and that signature smoky flavor. Gathering the right equipment beforehand helps us achieve professional results with minimal effort.
Grill and Skewers
For grilling our succulent shrimp to perfection, a grill is indispensable—whether it’s a gas grill for quick heat or a charcoal grill for that authentic smoky taste. We recommend using metal skewers for durability and reusability, as they conduct heat evenly and prevent burning, or wooden skewers if soaked in water for at least 30 minutes to avoid charring during the cooking process.
| Equipment Item | Type Recommendation | Why It’s Essential | Additional Notes |
|---|---|---|---|
| Grill | Gas or charcoal | Provides direct heat for charring the coconut coating and shrimp | Preheat to medium-high (around 400°F) for optimal searing |
| Skewers | Metal or wooden | Keeps shrimp in place for even grilling and easy flipping | Use 6-8 inch skewers; if wooden, soak to prevent splintering |
Instructions
Now that we have gathered our fresh ingredients and prepped our grill, we can walk through the simple steps to prepare our flavorful Grilled Coconut Shrimp. Let’s ensure each stage brings out the dish’s tropical essence and crispy texture for an unforgettable meal.
Prepare the Shrimp
First, we rinse 1 pound of large shrimp under cold water to remove any debris, then pat them dry with paper towels for even cooking. Peel and devein the shrimp if they aren’t already processed, leaving the tails on for easier handling and a nice presentation. In a large bowl, we toss the shrimp with the zest of 2 medium limes and season lightly with salt and pepper to enhance their natural sweetness and add a zesty kick.
Marinate the Shrimp
We start by combining the marinade in a medium bowl: whisk together the juice of 2 medium limes, 3 cloves of minced garlic, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of honey, and 2 tablespoons of olive oil until well blended. This mixture creates a balanced, tangy-sweet base that infuses the shrimp with bold flavors. Add the prepared shrimp to the marinade, stirring to coat evenly, then cover and refrigerate for at least 30 minutes—or up to 1 hour for deeper flavor absorption, allowing the shrimp to absorb the aromatic notes and become tender.
Grill the Shrimp
We preheat our grill to medium-high heat, around 400°F, as mentioned earlier for optimal searing. Thread the marinated shrimp onto 6-8 inch metal or pre-soaked wooden skewers, spacing them about 1/2 inch apart to promote even cooking and prevent sticking. Place the skewers on the grill grates and cook for 2-3 minutes per side, flipping once, until the shrimp turn pink and opaque with a lightly charred, crispy coconut coating that releases a smoky, tropical aroma. For precision, here’s a quick overview of grilling times based on shrimp size:
| Shrimp Size | Grilling Time per Side | Internal Temperature |
|---|---|---|
| Large (about 1 pound) | 2-3 minutes | 145°F |
Serve the Dish
We carefully remove the grilled shrimp from the skewers and arrange them on a platter for immediate serving, garnishing with fresh cilantro if desired to add a burst of herbal brightness. The shrimp boast a crispy exterior and juicy interior, paired with the toasted coconut’s subtle crunch and sweet undertones, making them ideal alongside rice or a fresh salad to highlight their vibrant, Southeast Asian-inspired flavors.
Make-Ahead Instructions
To make our Grilled Coconut Shrimp recipe even more convenient for busy days or gatherings, we often prepare components in advance without compromising the dish’s vibrant flavors and crispy texture. This approach allows us to focus on grilling and serving fresh when the time comes.
Preparing the Shrimp and Marinade Ahead
We recommend starting with the marinade and shrimp, as these elements benefit from resting time. Follow these steps for optimal results:
- Mix the marinade early: In a bowl, combine the juice and zest of 2 medium limes, 3 cloves of minced garlic, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of honey, and 2 tablespoons of olive oil. This mixture infuses the shrimp with tropical Southeast Asian-inspired notes.
- Marinate the shrimp: Rinse and pat dry 1 pound of large shrimp, then add them to the marinade. Cover and refrigerate for up to 24 hours. For best flavor absorption, we suggest stirring once midway through.
- Thread the skewers in advance: After marinating, thread the shrimp onto 6-8 inch metal or pre-soaked wooden skewers. Arrange them in a single layer on a baking sheet, cover with plastic wrap, and store in the refrigerator for up to 4 hours before grilling.
Storage Tips
Proper storage is key to maintaining the shrimp’s juicy texture and the toasted coconut’s crunch. We advise the following guidelines to ensure food safety and quality:
- Use airtight containers or sealed bags to prevent drying or contamination.
- Refrigerate marinated shrimp at 40°F or below to avoid bacterial growth.
For quick reference, here’s a table outlining our recommended storage times and tips:
| Component | Storage Method | Maximum Time | Key Tips |
|---|---|---|---|
| Marinated Shrimp | Airtight container in refrigerator | 24 hours | Keep below 40°F; stir once for even flavor. |
| Assembled Skewers | Covered baking sheet in refrigerator | 4 hours | Avoid overcrowding to prevent sogginess. |
| Toasted Coconut | Airtight container at room temperature | 1 week | If toasting in advance, store away from moisture. |
Finishing and Reheating
When you’re ready to serve, we grill the prepped skewers directly for that signature smoky finish. Preheat your grill to medium-high (around 400°F) and cook for 2-3 minutes per side until the shrimp turn pink and opaque. This quick step ensures our Grilled Coconut Shrimp remains fresh and full of flavor, as if prepared on the spot. If needed, reheat briefly on the grill or in a hot oven, but avoid overcooking to preserve the crispy coconut coating.
Conclusion
We’ve crafted this grilled coconut shrimp recipe to bring bold, tropical vibes straight to your grill. It’s a go-to for quick, healthy meals that impress without the hassle.
Trust us, once you’ve tried it, you’ll find endless ways to make it your own. Let’s keep the conversation going in the comments.
Frequently Asked Questions
What ingredients are needed for Grilled Coconut Shrimp?
The key ingredients include 1 pound of large shrimp, 1 cup of toasted unsweetened shredded coconut, juice and zest from 2 limes, 3 cloves of minced garlic, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of honey, 2 tablespoons of olive oil, and salt and pepper. Fresh cilantro is optional for garnish. Using fresh, high-quality items enhances the tropical flavors.
How do I prepare Grilled Coconut Shrimp?
Start by rinsing and drying the shrimp, then marinate in a mix of lime juice, garlic, soy sauce, honey, and olive oil for at least 30 minutes. Thread onto skewers, grill over medium-high heat (around 400°F) for 2-3 minutes per side until pink and crispy. Serve garnished with cilantro, paired with rice or salad for a vibrant meal.
How long does it take to make Grilled Coconut Shrimp?
Preparation takes about 10-15 minutes, plus at least 30 minutes for marinating. Grilling takes 4-6 minutes. Total time is around 45-60 minutes, making it quick for weeknight dinners or gatherings. It’s simple and delivers fresh, tropical flavors with minimal effort.
Is Grilled Coconut Shrimp healthy?
Yes, it’s a nutritious option with each serving at about 250 calories, 20g protein, 15g fat, and 10g carbs. The shrimp provides lean protein, while coconut adds healthy fats. Using fresh ingredients keeps it light and balanced, ideal for a healthy meal without sacrificing taste.
What equipment do I need for Grilled Coconut Shrimp?
You’ll need a grill (gas or charcoal) preheated to medium-high (about 400°F) for smoky flavor. Use metal or pre-soaked wooden skewers for threading. This setup ensures even cooking and a crispy finish. Keep skewers 6-8 inches long to secure the shrimp easily.
Can I make Grilled Coconut Shrimp ahead of time?
Absolutely. Prepare the marinade and shrimp up to 24 hours in advance, then thread onto skewers and refrigerate in an airtight container. Grill when ready for a fresh taste. For leftovers, store in the fridge and reheat gently to maintain the crispy coconut coating.
How should I store and reheat Grilled Coconut Shrimp?
Store leftovers in an airtight container in the refrigerator for up to 2 days to keep flavors intact. Reheat in a skillet or oven at 350°F for a few minutes to preserve the crispy texture. Avoid microwaving to prevent sogginess and maintain the dish’s tropical appeal.