Grilled Sweet Chili Coconut Shrimp
Chili, lime and coconut are fantastic on shrimp. Make skewers no one can get enough of at your next gathering or barbecue. Don’t forget to let the shrimp dry for 15 minutes before searing for better grilling results.
Total cook time
- 1 pound uncooked shrimp (about 16/20)
- 1/4 teaspoon kosher salt
- 1/2 cup sweet chili sauce
- 1 tablespoon lime juice
- 1/2 cup toasted unsweetened coconut
Preheat grill to 475º. Pat shrimp dry. Thread shrimp tightly together on skewers. Season with salt. Let dry for 15 minutes before grilling (allows for better searing).
Place skewers on grill for 6-8 minutes, turning once halfway through grilling. Remove shrimp from skewers with tongs and place in large mixing bowl. Toss with chili sauce and lime juice. Coat with coconut.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.