Crispy Grilled Coconut Shrimp with Peach Sauce and Coconut Sticky Rice brings tropical flavors to your grill and dinner table.
Succulent, tender, and lightly sweet, these grilled coconut shrimp are irresistible paired with a simple Peach Sweet Chili Dipping Sauce, a bright Summer Peach Tomato Chop Salad, and easy cast-iron Coconut Sticky Rice.
I usually pan-sear coconut shrimp, but grilling them delivers a smoky edge and a wonderfully crisp crust. The one step that makes all the difference is toasting the shredded coconut first—this intensifies the nutty flavor and boosts the crunch.
This is an ideal summer meal that highlights fresh produce and tropical ingredients. Serve it alongside other seasonal favorites like garlic shrimp with mango-cucumber salsa or mango-salsa shrimp tacos for a full tropical spread.
The Peach Sweet Chili Sauce is a homemade, five-ingredient version of the store-bought condiment—fresh peaches give it bright, juicy flavor with just the right sweet-and-spicy balance.
The Summer Peach Tomato Chop Salad is a cool, refreshing complement: sweet peaches, crisp cucumber, and slightly tangy tomatoes tossed in a lightly sweet dressing with a touch of heat.
How to make Crispy Grilled Coconut Shrimp with Peach Sauce and Coconut Sticky Rice
Begin by preparing the Peach Sweet Chili Sauce. Combine diced fresh peaches, rice wine vinegar, sugar, chili garlic sauce, and a little cornstarch in a small saucepan. Bring to a simmer and cook briefly until the sauce thickens. Mash or blend the peaches to your preferred texture; serve warm or chilled.
Next, make the Coconut Sticky Rice in a cast-iron skillet on the grill. Heat the skillet over the flame, melt butter, and add jasmine rice. Toast the rice until it begins to brown, then move the skillet to an indirect heat area. Add equal parts water and coconut milk with a pinch of salt, cover with the grill lid, and cook indirectly until the liquid is absorbed and the rice is tender.
Note: Use unsweetened coconut milk for the rice. Cream of coconut is very sweet and intended for cocktails—it is not a substitute for cooking rice.
While the rice cooks, prepare the shrimp. If your shredded coconut isn’t toasted, spread it on a baking sheet and bake at 350°F for 8–10 minutes until golden and fragrant. Set up a three-bowl breading station: seasoned flour, beaten eggs, and a mixture of toasted coconut and panko breadcrumbs.
Dip each raw, peeled shrimp first in the flour, then the egg, and finally press it into the coconut-panko mixture to form a thick crust. I prefer panko for added flakiness and crunch. Coat all shrimp and let them rest on a rack or baking sheet so they are ready to grill.
Grill the shrimp over indirect heat on well-oiled grates with the grill lid closed. Cook for about 6–10 minutes, until the shrimp are opaque inside; flipping is not necessary. Serve the coconut shrimp with the Peach Sweet Chili Dipping Sauce, Coconut Sticky Rice, and the Summer Peach Tomato Chop Salad for a complete tropical plate.
Other grilling 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
- 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 (sambal oelek works)
- 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 (21–25 or larger)
- 1/3 cup flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 2 eggs, beaten
- 1 1/2 cups shredded sweetened toasted coconut
- 1 1/3 cups panko breadcrumbs, unseasoned
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon kosher salt (additional)
Instructions
- Set up a charcoal or gas grill to reach about 400°F (high) and include an indirect cooking area where coals or flame are not directly below the food.
Peach Sweet Chili Dipping Sauce
- Add all sauce ingredients to a small saucepan.
- Over medium heat bring to a low boil, then simmer 2–3 minutes until slightly thickened.
- Macerate the peaches with an immersion blender, potato masher, or fork to your preferred smoothness. Serve warm or chilled.
Coconut Sticky Rice
- Heat a 9–10″ cast-iron skillet over the grill flame.
- Add butter and when melted, stir in uncooked jasmine rice.
- Sauté the rice over high heat for 3–5 minutes, stirring frequently, until it begins to brown.
- Move the skillet to the indirect heat area. Add water, coconut milk, and salt.
- Cover and cook indirectly with the grill lid closed, stirring occasionally, 20–30 minutes until liquid is absorbed and rice is tender.
Crispy Grilled Coconut Shrimp
- Set up three bowls: seasoned flour (flour, salt, pepper), beaten eggs, and a mixture of toasted shredded coconut, panko, cilantro, and additional salt. Press each shrimp firmly into the coconut-panko mixture to form a thick crust.
- Coat all shrimp and rest them on a rack or baking sheet until ready to cook.
- Place shrimp on well-oiled grates over indirect heat. Close the lid and cook 6–10 minutes until shrimp are opaque; flipping is not required.
- Serve with Peach Sweet Chili Dipping Sauce, Coconut Sticky Rice, and Summer Peach Tomato Chop Salad if desired.
Notes
Toasting coconut: Preheat oven to 350°F. Spread shredded coconut on a baking sheet and bake 8–10 minutes until the edges turn golden and fragrant.
Shrimp doneness: Shrimp cook quickly; avoid overcooking to keep them tender. Times vary with shrimp size and grill temperature.
Nutrition
| Carbohydrates: 60 g
| Protein: 25 g
| Fat: 35 g
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