Go Back
+ servings
grilled shrimp on plate with one dipped in sauce

Grilled Coconut Shrimp

The secret to making crunchy grilled coconut shrimp is using this sweet, salty Orange Coconut Salt.
3.93 from 13 votes
Prep Time 10 minutes
Cook Time 15 minutes
Servings 3 servings


  • 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


  • 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.


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


Calories: 300kcalCarbohydrates: 26gProtein: 22gFat: 10gSaturated Fat: 5gCholesterol: 213mgSodium: 1838mgPotassium: 255mgFiber: 1gSugar: 23gVitamin C: 3.8mgCalcium: 22mgIron: 0.4mg
Brag About Your BBQShare it on Instagram using #GirlsCanGrill