Crispy Grilled Coconut Shrimp with Peach Sauce and Coconut Sticky Rice will take you and your grill straight to tropical heaven!
Succulent, tender, and slightly sweet, these grilled coconut shrimp pair perfectly with a simple, sweet and spicy Peach Sweet Chili Dipping Sauce, Summer Peach Tomato Chop Salad, and easy, cast iron skillet, grilled Coconut Sticky Rice.
I often pan-sear Coconut Shrimp, but straight off the grill may be even better!
My secret of what makes these crispy, coconut shrimp so scrumptious is one simple step. Toast the coconut! Toasting the coconut brings out the sweet nuttiness and adds even more crisp to the crust.
This has to be the ideal summer meal.
It’s great for using up all that fresh summer produce and the tropical flavors are just perfect when temps are high, kind of like Garlic Shrimp With Mango Cucumber Salsa and Mango Salsa Shrimp Tacos.
And the Peach Sweet Chili Sauce? Think the condiment out of a jar, but infused with fresh peaches, only 5 ingredients, and WAY better homemade!
The perfect accompaniment is my new favorite, summer peach tomato chop salad. It’s a cool, refreshing bite of tropical heaven. Sweet peaches, cool cucumber, and slightly tangy tomatoes dressed in a sweet with a smidge of heat dressing.
How to make Crispy Grilled Coconut Shrimp with Peach Sauce and Coconut Sticky Rice
I start by making the Peach Sweet Chili Sauce.
It’s as simple as combining fresh peaches, vinegar, chili garlic sauce, sugar, and cornstarch in a small sauce pan.
Bring the ingredients to a simmer to thicken and that’s it!
The next step is to make the Grilled Coconut Sticky Rice.
That sounds more complicated than it really is.
Heat a cast iron skillet on a barbecue grill directly over the flame. Melt butter and add jasmine rice.
After the rice begins to brown and toast, add equal portions of water and coconut milk, a pinch of salt, and let the rice cook indirectly until the liquid is absorbed and the rice is tender.
NOTE: Coconut milk is pure coconut, has no added sugar, and is what we use for our rice. Cream of coconut is very sweet, has lots of additives, and is an ingredient used in Pina Coladas and such.
While the rice is cooking, I prep the Coconut Shrimp.
If your coconut was not purchased as toasted, spread it on a baking sheet and cook it for 8-10 minutes until the edges are golden and fragrant.
Shrimp cook very fast, so I have them all coated with the breading and ready to go on the grill before placing any of them.
Using 3 bowls, dip each raw, peeled shrimp first into a salt, pepper, and flour mixture, then into a beaten egg, finally into toasted coconut mixed with panko bread crumbs.
I prefer panko bread crumbs as opposed to traditional bread crumbs for the extra flakiness and crunch.
I love this dish with summer peach tomato chop salad, it uses some of the Peach Sweet Chili Sauce to bring the fruit and veggies together and is the perfect tropical flavor combination.
If you love to use your barbecue grill as much as I do, here are a few of my other favorites:
- EXTRA CRISPY SWEET AND SPICY WINGS ON THE GRILL
- SMOKY BROWN SUGAR CRUSTED PORK TENDERLOIN
- EASY GRILLED CHEESY POTATO CASSEROLE
- GRILLED SAUSAGE WITH PEPPERS AND ONIONS
- STICKY ASIAN GRILLED CHICKEN THIGHS
- GRILLED SHRIMP CAKE RECIPE
- BOURBON BACON HAM AND PINEAPPLE KABOBS ON THE GRILL
- BEST GARLIC PARMESAN WINGS ON THE GRILL
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Crispy Grilled Coconut Shrimp with Peach Sauce and Coconut Sticky Rice
Ingredients
Peach Sweet Chili Dipping Sauce
- 1 cup peaches, fresh diced peeling not necessary
- 1/4 cup rice wine vinegar
- 1/4 cup sugar
- 1 tablespoon chili garlic sauce (sample oelek)
- 1/2 tablespoon cornstarch
Coconut Sticky Rice
- 2 tablespoons butter
- 1 cup jasmine rice, uncooked
- 13.5 ounces water
- 13.5 ounces coconut milk NOT cream of coconut
- 1/2 teaspoon kosher salt
Crispy Grilled Coconut Shrimp
- 24 ounces shrimp – raw, peeled, and deveined sized 21-25 or larger
- 1/3 cup flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper, fresh ground
- 2 eggs, beaten
- 1 1/2 cups coconut – shredded, sweetened, and toasted
- 1 1/3 cups panko bread crumbs, unseasoned
- 2 tablespoons cilantro, fresh chopped
- 1/2 teaspoon kosher salt
Instructions
- Set up a charcoal or gas grill for a 400 degree, or high, grate temperature with and area of the grill for indirect cooking. This means that the flame or coals would not be directly below that portion of cooking area.
Peach Sweet Chili Dipping Sauce
- Add all of the ingredients to a small sauce pan.
- On medium heat, stovetop or grill is optional, bring to a low boil and simmer for 2-3 minutes.
- Using an immersion blender, potato masher, or fork to macerate the peaches to the desired smoothness in the sauce consistency. Serve warm or chilled.
Coconut Sticky Rice
- Heat a 9 or 10" cast iron skillet over the flame or charcoal on the grill.
- First add the butter and when melted, add the uncooked rice.
- Sauté the rice over a high heat for 3-5 minutes, stirring frequently, until the rice begins to brown.
- Remove the skillet from the direct heat to the indirect cooking area of the grill and add the water, coconut milk, and salt.
- Cook indirectly with the grill lid closed, stirring occasionally, for 20-30 minutes, or until the liquid is absorbed and the rice is tender.
Crispy Grilled Coconut Shrimp
- Using three bowls, dip each shrimp into first the flour, salt, and pepper bowl. Next, into the beaten egg bowl. Finally, into the bowl containing the toasted coconut, panko, cilantro, and second salt portion. Press each side of the shrimp firmly into the coconut/panko mixture to create the maximum crust.
- Repeat the process to coat all the shrimp, resting them on a cooling rack or baking sheet until ALL of the shrimp are ready to be cooked.
- Place the prepared shrimp on well oiled, indirect heat, grill grates. Close the lid and cook for 6-10 minutes or until the interior of the shrimp is opaque, and not translucent. These coconut shrimp do not need to be flipped.
- Serve with Peach Chili Dipping Sauce, Coconut Rice, and Summer Peach and Tomato Chop Salad if desired.
Video
Notes
Nutrition
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Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
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