Thai Chili Coconut Shrimp Skewers Recipe

Name: Thai Chili Coconut Shrimp Skewers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 pound Raw Medium Shrimp (26-30 Count), Deveined And Peeled; 3/4 cups Sweetened Coconut Flakes; 1/2 cups Sweet Chili Sauce (I Used Mai Ploy Brand); ⅓ cups Soy Sauce (I Used Aloha Brand Because It's Mellow And Less Salty); 1/4 cups Water; 1/4 cups Thai Basil, Chopped Fine; 2 Tablespoons Brown Sugar; 1 Tablespoon Chile Oil (or 1/2 Tsp Red Chile Flakes And 1 Tsp Oil); 1 teaspoon Ginger, Grated Or Minced Fresh; 1 teaspoon Garlic, Grated Or Minced Fresh; 1 teaspoon Sesame Oil; 2 whole Limes, Juiced

Servings: persons

1- 1/2 pound Raw Medium Shrimp (26-30 Count), Deveined And Peeled
3/4 cups Sweetened Coconut Flakes
1/2 cups Sweet Chili Sauce (I Used Mai Ploy Brand)
⅓ cups Soy Sauce (I Used Aloha Brand Because It's Mellow And Less Salty)
1/4 cups Water
1/4 cups Thai Basil, Chopped Fine
2 Tablespoons Brown Sugar
1 Tablespoon Chile Oil (or 1/2 Tsp Red Chile Flakes And 1 Tsp Oil)
1 teaspoon Ginger, Grated Or Minced Fresh
1 teaspoon Garlic, Grated Or Minced Fresh
1 teaspoon Sesame Oil
2 whole Limes, Juiced

1
Combine all of the marinade ingredients in a small bowl, whisk very well, and let sit for at least an hour to allow the flavors to marry.
2
Note: If youre using wooden skewers, soak them in water for at least an hour.
3
I like to use two skewers side-by-side to keep the shrimp from rotating when you flip them on the grill.
4
Put the shrimp in a gallon zip-top bag, add the marinade, shake to distribute well, then seal and refrigerate for 30 minutes.
5
Start your grill and prepare for direct grilling at medium-high heat (350-375 degrees F).
6
Drain the marinade into a small sauce pan, bring to a gentle boil over medium heat, reduce by half to make a glaze and set aside.
7
Skewer the shrimp so that they barely touch each other.
8
You dont want them crammed together.
9
Grill each skewer for about two minutes per side, basting periodically with the glaze.
10
Remove the skewers from the grill, brush with the glaze, and sprinkle both sides of each with the coconut flakes.
11
Serve with the remaining sauce for dipping.
12
Enjoy!

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1- 1/2 pound Raw Medium Shrimp (26-30 Count), Deveined And Peeled, 3/4 cups Sweetened Coconut Flakes, 1/2 cups Sweet Chili Sauce (I Used Mai Ploy Brand), ⅓ cups Soy Sauce (I Used Aloha Brand Because It's Mellow And Less Salty), and more.

Yes, Thai Chili Coconut Shrimp Skewers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Chili Coconut Shrimp Skewers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions