Crispy Grilled Coconut Shrimp with Peach Sauce and Coconut Sticky Rice
Crispy Grilled Coconut Shrimp with Peach Sauce and Coconut Sticky Rice will take you and your grill straight to the tropics! 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.
Prep Time10 minutesmins
Cook Time30 minutesmins
Course: Appetizer, Main Course
Cuisine: American, Tropical
Keyword: Crispy Grilled Coconut Shrimp with Peach Sauce and Coconut Sticky Rice
24ouncesshrimp - raw, peeled, and deveined sized 21-25 or larger
1/3cupflour
1/2teaspoonkosher salt
1/2teaspoonpepper, fresh ground
2eggs, beaten
1 1/2cupscoconut - shredded, sweetened, and toasted
1 1/3cupspanko bread crumbs, unseasoned
2tablespoonscilantro, fresh chopped
1/2teaspoonkosher 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.
NOTE about Coconut milk: 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.TOASTING COCONUT: Preheat oven to 350 degrees. Spread coconut on a baking sheet and cook for 8-10 minutes until the edges begin to brown and become fragrant.Shrimp Doneness: Shrimp cooks quickly! Overcooked shrimp can be tough. Cook time can vary depending on shrimp size and grill grate temperature.See instructional video for any questions about my grill set up or processes for this meal. Enjoy!