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grilled shrimp on plate with one dipped in sauce
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4.28 from 18 votes

Grilled Coconut Shrimp

The secret to making crunchy grilled coconut shrimp is using this sweet, salty Orange Coconut Salt.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Servings: 3 servings
Author: Christie Vanover

Ingredients

  • 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

Instructions

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

Orange Coconut Salt

  • Spread the coconut and orange zest on a pan, and bake in a 425-degree oven for 5 minutes, until light brown.
  • Stir and bake for one more minute.
  • Pulse the coconut in a food processor or mini chopper, until fine.
  • Stir in the salt.

Dipping Sauce

  • Combine ingredients.

Notes

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

Nutrition

Calories: 300kcal | Carbohydrates: 26g | Protein: 22g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 213mg | Sodium: 1838mg | Potassium: 255mg | Fiber: 1g | Sugar: 23g | Vitamin C: 3.8mg | Calcium: 22mg | Iron: 0.4mg