Coconut Shrimp Redux

May 19, 2013
Author Notes

I'll admit it - I love coconut shrimp. There are so many terrible versions out there and I oftentimes regret ordering this guilty pleasure. My absolute favorite is a recipe from a cookbook by the Junior League of Boca Raton - Cocobeer shrimp where the shrimp are dunked in beer batter and dredged in sweet coconut. The dipping sauce is curry based and provides that perfect sweet-savory contrast. I wanted to create that sweet-savory combination in a way that doesn't make you feel guilty for dunking fried food in a creamy sauce. So for this dish I marinated the shrimp in a yogurt-coconut milk mixture seasoned with curry and quickly grilled them. The sauce is made from a mixture of yogurt and mayo, thinned with some coconut milk. This dish hits all the highlights of the original but you won't feel guilty for having more than a few! Plus it is so much easier and cleaner than frying shrimp.

Take a GENEROUS dip of the sauce - it is addictive!!! —meganvt01

  • Prep time 45 minutes
  • Cook time 10 minutes
  • Serves 4
  • Curried Grilled Shrimp
  • 1 pound shrimp, peeled and deviened
  • 1 cup greek yogurt
  • 1/2 cup coconut milk (full fat) stirred
  • 1 tablespoon curry (I used hot - use mild if you prefer)
  • 1 teaspoon garlic, minced
  • Toasted Coconut Dipping Sauce
  • 1/3 cup mayo
  • 1/3 cup Greek yogurt
  • 1/4 cup coconut milk (full fat) stirred
  • 3/4 cup toasted sweetened shredded coconut (see note)
  • 1 tablespoon basil, chopped
  • 1 tablespoon parsley, chopped
  • 1 teaspoon curry powder (I used hot, use mild if you prefer).
In This Recipe
  1. Curried Grilled Shrimp
  2. Combined all the ingredients and let marinate for 30 minutes. On a high heat grill, grill the shrimp just until they are cooked through - about 1 to 2 minutes per side.
  1. Toasted Coconut Dipping Sauce
  2. Combine all ingredients (wait to add the toasted coconut until just before serving so it doesn't get soggy). Taste for seasoning.
  3. *** NOTE: To make toasted coconut, heat the oven to 350, spread sweetened shredded coconut on a cookie sheet. Cook for 8 - 10 mins, stirring frequently until the coconut is nicely toasted.

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Recipe by: meganvt01

After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession. I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource. As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.