Grilled Coconut Shrimp

You can easily make grilled coconut shrimp right at home!
You can easily make grilled coconut shrimp right at home!
Prep Time
20 minutes
Total Time
40 minutes
Complexity
Medium
Serves
2-4
  • 1. Peel & Cut
    5 minutes

    Peel the outer layer off the lemongrass and discard. Cut lemongrass ends on a diagonal to make a sharp point.

  • 2. Skewer
    2 minutes

    Thread each shrimp onto each lemongrass “skewer.”

  • 3. Coat
    10 minutes

    Mix the rice flour, club soda, and Kikkoman® Teriyaki Marinade & Sauce to make a batter that is slightly thinner than pancake batter, then dip shrimp to submerge fully and immediately coat in coconut flakes.

  • 4. Cook

    Place a sheet of aluminum foil on a preheated grill set to medium and lay the battered skewers on top, cover and cook until shrimp is cooked through and coconut has started to brown.

  • 5. Whisk
    1-2 minutes

    In a medium bowl, whisk the rice wine vinegar, sriracha, and vegetable oil to make a quick vinaigrette.

  • 6. Massage
    5 minutes

    Add in the cabbage, carrot, scallions, and a pinch of salt and pepper and massage the vinaigrette into the vegetables to soften.

  • 7. Serve
    2 minutes

    Serve the spicy slaw with 2 shrimp skewers and a squeeze of lime juice.