Grilled Coconut Shrimp

Several coconut encrusted shrimp are cooking on a hot grill.
This recipe is sponsored by Blues Hog

Grilled Coconut Shrimp is served with a sweet mustard dipping sauce, in this classic appetizer. Crunchy, tender, sweet, and savory, it will be hard to resist this tasty treat. The shrimp are served alongside a homemade dipping sauce made of honey mustard and apple butter. 

The shrimp is battered in three different dredges: milk, flour, and coconut. It’s a bit of a messy process, no matter what you do. To keep things a little cleaner, keep a “wet hand” and a “dry hand” for dipping the shrimp.  

No one wants a soggy shrimp. Baking soda can change the pH of the shrimp to be more alkaline. Soaking the shrimp with baking soda helps create a bouncier bite.

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A white plate holds a pile of coconut shrimp garnished with parsley, served alongside a red dipping sauce.
The shrimp are served alongside a homemade dipping sauce made of honey mustard and apple butter. 
Four shallow white bowls on a dark background hold raw shrimp, flour, toasted coconut, and a milk and mustard mixture.
The shrimp is battered in three different dredges: milk, flour, and coconut.
Several coconut encrusted shrimp are cooking on a hot grill.
Grill or bake the shrimp until opaque and cooked through, 2 to 3 minutes per side.

Grilled Coconut Shrimp Recipe

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This recipe is sponsored by Blues Hog.
Several coconut encrusted shrimp are cooking on a hot grill.
Crunchy and tender grilled coconut shrimp is served with a sweet mustard dipping sauce, in this classic appetizer.
Preparation 30 minutes
Cook 5 minutes
Ready in 35 minutes
Servings 4 Servings
CourseAppetizer
InfluenceAsian
DifficultySeasoned
MethodGrill
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Ingredients

Shrimp

  • 1 pound frozen deveined shrimp thawed and shells removed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda

Sweet Mustard Dipping Sauce

  • 2 tablespoons Blues Hog Honey Mustard or favorite honey mustard
  • 1 tablespoon apple butter
  • 2 teaspoons apple cider vinegar
  • pinch kosher salt

Dredges

  • 1 cup sweetened shredded coconut toasted
  • 1 cup Panko breadcrumbs
  • 1/3 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • 1/3 cup milk
  • 2 tablespoons apple butter
  • 1 tablespoon Blues Hog Honey Mustard or favorite honey mustard

Equipment

  • grill

Directions

  • Preheat a grill over high heat or preheat the oven to 425 degrees F (220 degrees C).

Shrimp

  • Place the shrimp in a large bowl and sprinkle them with baking soda and salt. Toss to coat. Refrigerate the shrimp for 15 minutes. Remove the shrimp from the refrigerator, rinse well under cold water, and drain any excess water. 

Sweet Mustard Dipping Sauce

  • In a small bowl combine the honey mustard, apple butter, vinegar, and salt. Set aside. 

Dredges

  • Place the coconut in a food processor and pulse until the pieces are smaller. Mix with the Panko breadcrumbs in a medium bowl.
  • Combine the flour, cornstarch, salt, pepper, and garlic powder in a medium bowl. 
  • Combine the milk, apple butter, and honey mustard in a medium bowl. 
  • Working with a few shrimp at a time, toss them in the flour dredge to coat. Transfer them to the milk dredge and turn to coat. Then place them in the coconut dredge and gently press so that the coconut mixture adheres to all sides of the shrimp. Place on a clean plate and repeat with the remaining shrimp. 
  • Grill or bake the shrimp until opaque and cooked through, 2 to 3 minutes per side. Serve immediately with the sweet mustard dipping sauce. 

Nutritional Information

Serving: 4gSodium: 1887mgCalcium: 120mgVitamin C: 1mgVitamin A: 240IUSugar: 18gFiber: 2gPotassium: 287mgCholesterol: 145mgCalories: 364kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 8gFat: 11gProtein: 20gCarbohydrates: 45gIron: 2mg

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Pitmaster Janice Smella

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Janice Smella is an always busy mother of two, who by the week is a professional in the oil and gas industry, but by the weekend is a well-respected award willing barbecue pitmaster. BBQ and cooking make my weekends. If I’m not cooking, then… it must not be the weekend!

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