Last updated June 9, 2019

Love coconut shrimp, but not the extra calories that come with it? Grilled coconut shrimp are sweet, crunchy and around 300 calories per serving.

grilled shrimp on plate with one dipped in sauce

I just downed a dozen coconut shrimp, and I don’t have one bit of guilt because they were grilled with this sweet, salty Orange Coconut Salt. The only regret I do have is that I didn’t grill more.

I love coconut shrimp, but I can do without the extra calories that come from all the breading and the deep fryer. Really, it’s the flavor and texture that I crave.


I’ve tried to coat shrimp in coconut and grill or bake them before, but I’ve always been less than impressed. The coconut either burns or becomes soggy, but not with this salt. The secret is in the toasted ground-up coconut that you prepare yourself.

mixer full of coconut salt

All you have to do is toast some coconut and combine it in a food processor with some orange peel and salt. You can either use fresh zest from an orange or the jarred dried peel that you can find in the spice aisle.


Grilled shrimp hanging from glass full of marmalade

To finish this dish off, serve it alongside my copycat Outback dipping sauce made with orange marmalade, horseradish and Dijon mustard.

plate of grilled shrimp



grilled shrimp on plate with one dipped in sauce

Grilled Coconut Shrimp

Course: Appetizer
Cuisine: American
Keyword: coconut, grilled, shrimp
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3 servings
Calories: 300 kcal
Author: Christie Vanover

The secret to making crunchy grilled coconut shrimp is using this sweet, salty Orange Coconut Salt.



  • 1 tbsp olive oil
  • 1 lb shrimp

Orange Coconut Salt

  • 1/2 cup shredded coconut
  • 1 tsp kosher salt
  • zest of 1 orange

Dipping Sauce

  • 1/4 cup orange marmalade
  • 2 tbsp prepared horseradish
  • 2 tbsp Dijon mustard


  1. Rub olive oil on the shrimp. Sprinkle liberally with orange coconut salt.
  2. Grill on high for about 3 minutes per side.
  3. Serve hot or cold with dipping sauce.

Orange Coconut Salt

  1. Spread the coconut and orange zest on a pan, and bake in a 425-degree oven for 5 minutes, until light brown.

  2. Stir and bake for one more minute.
  3. Pulse the coconut in a food processor or mini chopper, until fine.
  4. Stir in the salt.

Dipping Sauce

  1. Combine ingredients.


You can use 1 teaspoon dried orange peel in place of the fresh orange peel.

Nutrition Facts
Grilled Coconut Shrimp
Amount Per Serving
Calories 300 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 213mg71%
Sodium 1838mg80%
Potassium 255mg7%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 23g26%
Protein 22g44%
Vitamin C 3.8mg5%
Calcium 22mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.