“Deliciously Grilled Coconut Shrimp: A Tropical Twist to Seafood Delights! Indulge in succulent shrimp coated with a crispy coconut crust, grilled to perfection. Dive into the tropical flavors of this mouthwatering dish that combines the sweetness of coconut with the savory goodness of juicy shrimp. Perfect for any occasion, experience a delightful fusion of textures and tastes that will transport your taste buds to sandy beaches and sunny skies.”
GRILLED COCONUT SHRIMP
Grilled Coconut Shrimp is a simple recipe with amazing flavors. Jumbo shrimp are coated in a delicious honey garlic sauce and quickly grilled to perfection. The shrimp are then tossed with toasted coconut, adding a delightful crunch and tropical taste. This dish can be served with either pasta or rice, making it a versatile and satisfying meal that the whole family will love.
To make this recipe, start by toasting sweetened coconut flakes in a dry skillet over low heat until they are lightly browned. Keep a close eye on the coconut to ensure it doesn’t burn. In a bowl, combine honey, lemon juice, garlic, paprika, thyme, and red pepper to create the flavorful sauce for the shrimp.
Dry the jumbo shrimp with paper towels and place them in a separate bowl. Pour half of the sauce over the shrimp and toss them to coat evenly. Reserve the remaining sauce to toss with the grilled shrimp later. Grill the shrimp over indirect fire on a preheated grill at 325°F for about 4 minutes per side or until they reach an internal temperature of 145°F.
Once cooked, sprinkle the toasted coconut over the grilled shrimp, tossing gently to ensure even coating. The combination of juicy grilled shrimp, sweet honey garlic sauce, and crispy coconut creates an explosion of flavors in every bite.
Leftover grilled coconut shrimp can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet with some olive oil or butter over medium heat until heated through.
If you’re looking for a delicious and easy weeknight meal that will please everyone at the dinner table, look no further than Grilled Coconut Shrimp. It’s sure to become a family favorite and is a great way to switch up your usual dinner routine.
INGREDIENTS FOR GRILLED COCONUT SHRIMP:
– Jumbo shrimp
– Honey
– Garlic
– Paprika
– Thyme
– Red pepper flakes (optional)
– Lemon juice
– Sweetened coconut flakes
HOW TO GRILL COCONUT SHRIMP:
To make grilled coconut shrimp, start by drying the shrimp with paper towels and placing them in a bowl. In a separate small bowl, combine honey, lemon juice, garlic, paprika, thyme, and red pepper. Whisk together until well combined.
Pour half of the sauce over the shrimp and toss to coat. Reserve the remaining sauce for later use. Next, toast sweetened coconut flakes in a dry skillet over low heat, stirring constantly until lightly toasted. Be careful not to burn it.
Remove the toasted coconut from the skillet and set it aside in a sheet pan or bowl. Now it’s time to grill the shrimp! Prepare a grill fire to 325° using pecan for smoke flavor.
Place the shrimp on the grill over indirect fire and cook with the grill closed for about 4 minutes. Then, turn the shrimp and continue cooking until they reach an internal temperature of 145° as measured by a digital meat thermometer.
Once cooked through, sprinkle the toasted coconut over the grilled shrimp and toss to coat evenly. You can store any leftover grilled shrimp in an airtight container in the refrigerator for up to 3 days.
To reheat the shrimp, simply heat them in a skillet with 1-2 teaspoons of olive oil or butter over medium heat until heated through.
HOW TO STORE AND REHEAT:
Leftover grilled coconut shrimp can be stored in an airtight container in the refrigerator for up to 3 days. To reheat the shrimp, heat a skillet over low heat and add 1-2 teaspoons of olive oil or butter. Stir in the shrimp and cook until heated through, stirring occasionally.
Alternatively, you can also reheat the shrimp in the microwave. Place the shrimp in a microwave-safe dish and cover with a damp paper towel. Heat on medium power for 1-2 minutes or until heated through, stirring halfway through.
It’s important to note that reheating shrimp can cause it to become rubbery, so take care not to overcook it during reheating. Enjoy your leftover grilled coconut shrimp within 3 days for the best flavor and texture.
MORE DELICIOUS SHRIMP RECIPES TO TRY:
If you’re a fan of shrimp dishes, here are a few more recipes that you should definitely try:
1. Honey Garlic Shrimp: Similar to the grilled coconut shrimp recipe, this honey garlic shrimp is packed with flavor. The shrimp is quickly cooked in a honey garlic sauce and served with your choice of pasta or rice. It’s a quick and easy meal that the whole family will love.
2. Garlic Butter Shrimp: This recipe is always a hit in our house for its simplicity and deliciousness. The shrimp is cooked in a garlic butter sauce, which adds a rich and flavorful touch. Serve it as a quick meal or as an appetizer for your next gathering.
3. Grilled Shrimp Skewers: If you’re looking to make shrimp as an appetizer or main course for a barbecue or cookout, then grilled shrimp skewers are the way to go. Marinated in a flavorful sauce and threaded onto skewers, these grilled shrimp are juicy and packed with smoky flavors.
4. Shrimp Scampi: A classic Italian dish, shrimp scampi is made with sautéed shrimp in a buttery garlic sauce. It’s typically served over pasta but can also be enjoyed with crusty bread for dipping into the delicious sauce.
5. Cajun Shrimp Pasta: For those who enjoy a bit of spice, Cajun shrimp pasta is the perfect recipe to try. The shrimp is seasoned with Cajun spices and then cooked with creamy Alfredo sauce and pasta for a flavorful and satisfying meal.
These delicious shrimp recipes will surely add some variety to your dinner routine and impress your family or guests with their amazing flavors.
GRILLED COCONUT SHRIMP
Grilled Coconut Shrimp is a simple and delicious recipe that is sure to be a hit with the whole family. Jumbo shrimp are marinated in a flavorful honey garlic sauce, then quickly grilled to perfection. The grilled shrimp are then tossed with toasted coconut, adding a nice crunch and tropical flavor. This dish can be served with pasta or rice for a satisfying meal that everyone will love.
To make this recipe even more special, we served the grilled coconut shrimp over linguine tossed with browned butter. The combination of flavors was absolutely amazing and made for a great weeknight dinner. If you prefer, you can also serve the shrimp with rice pilaf and grilled asparagus for a complete and balanced meal.
This Grilled Coconut Shrimp recipe is not only delicious, but it is also quick and easy to make. It’s perfect for those busy weeknights when you don’t have a lot of time to spend in the kitchen. Plus, the whole family will enjoy this tasty dish, making it a great choice for a change in your dinner routine.
INGREDIENTS
– Jumbo shrimp
– Honey
– Garlic
– Paprika
– Thyme
– Red pepper flakes (optional)
– Lemon juice
– Sweetened coconut flakes
INSTRUCTIONS
1. Dry the shrimp with paper towels and place them in a bowl.
2. In a small bowl, combine honey, lemon juice, garlic, paprika, thyme, and red pepper. Whisk until well combined.
3. Pour half of the sauce over the shrimp and toss to coat. Reserve the remaining sauce for later.
4. Toast sweetened coconut flakes in a dry skillet over low heat, stirring constantly until lightly toasted. Be careful not to burn it.
5. Remove the toasted coconut from the skillet and set it aside in a sheet pan or bowl.
6. Prepare a grill fire to 325° using pecan for smoke flavor.
7. Grill the shrimp over indirect fire with the grill closed for about 4 minutes.
8. Turn the shrimp and continue to cook until they reach an internal temperature of 145° according to a digital meat thermometer.
9. Toss the grilled shrimp with the remaining sauce that was reserved earlier.
10. Sprinkle toasted coconut over the shrimp, tossing to coat evenly.
11. Store any leftover grilled shrimp in an airtight container in the refrigerator for up to 3 days.
12. To reheat, heat 1-2 teaspoons of olive oil or butter in a skillet over medium heat and stir until heated through.
Remember that this recipe is estimated for nutritional information and may not be completely accurate.
NOTES
– This recipe calls for jumbo shrimp, but you can also use regular-sized shrimp if preferred.
– The honey garlic sauce adds a delicious sweet and savory flavor to the grilled coconut shrimp.
– Toasting the coconut adds a nice crunch and enhances the flavor of the dish. Be sure to keep an eye on it while toasting to prevent burning.
– Leftover grilled shrimp can be stored in the refrigerator for up to 3 days. To reheat, simply cook in a skillet with olive oil or butter until heated through.
– This recipe pairs well with linguine tossed in browned butter, rice pilaf, or grilled asparagus for a complete meal.
– Feel free to leave a comment and review if you enjoyed this recipe! Your feedback is appreciated.
NUTRITION INFORMATION:
The nutritional information for Grilled Coconut Shrimp may vary depending on the specific ingredients and serving size used. However, here is a general breakdown of the nutrition information for this dish:
Calories: The calorie content of Grilled Coconut Shrimp can range from around 300-400 calories per serving.
Protein: This dish is a good source of protein, with each serving providing approximately 20-25 grams.
Fat: The fat content in Grilled Coconut Shrimp comes primarily from the shrimp and coconut. It is typically around 10-15 grams per serving.
Carbohydrates: Depending on whether you serve it with pasta or rice, the carbohydrate content of this dish can vary. It can range from 30-50 grams per serving.
Fiber: Grilled Coconut Shrimp does not contain much fiber, usually less than 2 grams per serving.
Sodium: The sodium content can vary depending on the amount of salt used in the recipe. It is generally around 500-800 milligrams per serving.
Vitamins and Minerals: This dish provides a good amount of nutrients such as vitamin C, vitamin B12, iron, and calcium from the shrimp and other ingredients used.
Note: The above information is an estimate and may vary based on specific ingredients and portion sizes used.
YIELD:
This recipe yields a delicious and flavorful grilled coconut shrimp dish that is perfect for a family meal. The jumbo shrimp with honey garlic sauce is quickly grilled and tossed with toasted coconut, creating an amazing combination of flavors. Serve it with pasta or rice to make it a complete and satisfying meal for everyone to enjoy.
This recipe can also be served as an appetizer, making it a great option for parties or gatherings. The grilled shrimp is always a hit and the addition of toasted coconut adds an extra layer of crunch and flavor. It pairs well with various side dishes such as rice pilaf and grilled asparagus, allowing you to customize your meal according to your preferences.
If you’re tired of your usual dinner routine and looking for something new and exciting, this grilled coconut shrimp recipe is just what you need. It’s quick and easy to make, making it suitable for busy weeknights when you want to whip up a delicious meal without spending too much time in the kitchen. The whole family will love this flavorful dish!
SERVING SIZE:
Grilled Coconut Shrimp is a delicious and satisfying meal that the whole family will enjoy. Serve it with pasta or rice for a complete and filling dinner. The jumbo shrimp are quickly grilled and tossed with a flavorful honey garlic sauce, then coated in toasted coconut for an added crunch. This dish is perfect for weeknight dinners or even as an appetizer for parties or gatherings.
To make this recipe, start by toasting the coconut flakes in a dry skillet until lightly browned. This will give them a nice nutty flavor and crispy texture. In a small bowl, combine honey, lemon juice, garlic, paprika, thyme, and red pepper to create the flavorful sauce. Toss half of the sauce with the shrimp before grilling them over indirect fire on a grill set to 325°. Cook the shrimp until they reach an internal temperature of 145°.
Once cooked, toss the grilled shrimp with the remaining sauce and sprinkle with the toasted coconut flakes. This adds extra flavor and texture to the dish. Leftover grilled shrimp can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet with olive oil or butter.
In conclusion, grilled coconut shrimp offers a delightful combination of flavors and textures. The crispy, succulent shrimp pairs perfectly with the sweet and nutty taste of coconut. This dish is not only delicious but also easy to prepare, making it a great option for seafood lovers looking to add some tropical flair to their meals.
Learn More About Grilling
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