If you love the flavor of coconut shrimp but want something lighter and easier, these Grilled Shrimp Skewers are for you. Marinated in creamy coconut milk, fresh lime juice, and a touch of honey, the shrimp soak up tons of tropical flavor before hitting the grill. They’re juicy, lightly charred, and ready in minutes—perfect for summer dinners, BBQs, or a fun weeknight meal.

We’re diving head first into grilling season and I’m so excited to share one of my most requested grilled shrimp recipes. After I posted my Chicken Kebabs I have been flooded with requests for a healthy grilled shrimp and my simple shrimp marinade. So here we are!

Key Recipe Info

Prep Time – 10 Minutes + 30 Minutes marinating
Grill Time – 4 Minutes
Serves – 8-10 Skewers

Shrimp Skewer Ingredients

  1. 1 Pound raw shrimp (Thawed, Peeled, and Deveined
  2. 1 Cup full fat coconut Milk
  3. 2 TBSP Soy Sauce
  4. 2 Cloves Minced Garlic
  5. 1 tsp Ginger Paste
  6. 1 Lime, Juiced and Zested
  7. 1 TBSP Honey

How to Grill Shrimp Skewers

Make the Marinade

In a mixing bowl whisk together all the marinade ingredients except the shrimp. Add the shrimp and let the shrimp marinade for 30 minutes covered in the fridge. (dont marinate longer or the shrimp can become tough)

Shrimp marinating in coconut lime marinade

Prep the Grill and Skewers

Preheat your grill to medium-high (around 400°F). If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Thread 5 shrimp onto each skewer. Discard any leftover marinade

Assembling shrimp on skewers

Grill the Shrimp Skewers

Lightly oil the grates, then place the shrimp on the grill. Cook for 2 minutes per side until opaque and lightly charred. Internal temp should be 145°F.

Perfectly chared shrimp skewers on the grill

Garnish and Serve

Remove from heat and immediately sprinkle with chopped cilantro and toasted coconut. Serve with sweet chili sauce and rice if desired.

Garnished grilled shrimp skewers

Tips for Perfect Grilled Shrimp

  • Dont over marinate – Shrimp are delicate and only need 30 minutes to marinate. Too long can start to make them tough
  • Use full-fat coconut milk – It clings to the shrimp better and adds a richer flavor than lighter versions
  • Stay close to the grill – Shrimp cook incredibly fast—just 2 minutes per side. Overcooking will dry them out.
  • Toast your coconut – Toast sweetened coconut on the stove in a skillet over medium low heat stirring frequently for about 3-4 minutes.
Dipping grilled shrimp in sweet chilli sauce

What to Serve with Grilled Shrimp Skewers

Coconut rice or jasmine rice – The subtle sweetness complements the coconut marinade perfectly.

Sweet chili dipping sauce – A must if you love that sweet-spicy contrast, just like classic coconut shrimp.

Grilled vegetables – Zucchini, bell peppers, or asparagus grilled alongside the shrimp round out the meal.

Tropical fruit salad – Fresh mango, pineapple, and lime zest add a cool and refreshing contrast.

Green salad with lime vinaigrette – A crisp salad cuts through the richness and balances everything out.

Can I use frozen shrimp for this recipe?

Yes! Just make sure the shrimp are fully thawed and patted dry before marinating so the marinade sticks and they grill evenly.

Can I use light coconut milk instead of full-fat?

You can, but the marinade won’t cling as well and the final flavor will be more subtle. Full-fat gives the best texture and richness.

What’s the best way to toast coconut?

Add sweetened shredded coconut to a dry skillet over medium-low heat. Stir constantly for 3 to 4 minutes until golden brown and fragrant.

Can I make these shrimp skewers ahead of time?

You can prep the marinade and even skewer the shrimp ahead of time, but wait to grill them until just before serving for best texture and juiciness.

How do I know when the shrimp are done?

Shrimp are done when they turn pink and opaque, with a slight char. An instant-read thermometer should read 145°F at the thickest part.

Grilled shrimp skewers over rice and sweet chili sauce

Check out my other famous shrimp recipes: Shrimp and Grits, Honey Walnut Shrimp, Shrimp Jambalya

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!

Grilled shrimp skewers on serving plate with limes, dipping sauce and garnish

Grilled Shrimp Skewers

Servings: 4
Prep Time: 10 minutes
Cook Time: 4 minutes
Marinate: 30 minutes
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Ingredients

  • 1 Pound Shrimp
  • 1 Cup Coconut Milk Full Fat
  • 2 TBSP Soy Sauce
  • 2 cloves Minced Garlic
  • 1 Lime Juice and Zest
  • 1 tsp Ginger Paste
  • 1 TBSP Honey

Garnish

Instructions 

  • In a mixing bowl mix your coconut milk, soy sauce, garlic, lime juice and zest, honey, and ginger paste
  • Add your shrimp, cover and let marinate for 30 minutes in the fridge
  • Pre-heat your grill to 400 degrees F. and assemble your skewers adding about 5 shrimp per skewer
  • Oil the grates of the grill and place the shrimp on top. Cook for 2minutes, flip the shrimp and cook an additional 2 minutes until the shrimp reaches an internal temperature of 145 F. 
  • Remove from the grill and sprinkle Cilantro and Toasted Coconut on top
  • Serve with sweet chili sauce and ENJOY!

Notes

Don’t marinade the shrimp longer than 30 minutes. It will make the shrimp tough when cooked. 
If you use wooden skewers, soak them in water for at least 30 minutes or up to 6 hours. 
Toast sweetened coconut on the stove in a skillet over medium low heat stirring frequently for about 3-4 minutes.
Store leftovers in an airtight container in the fridge for up to 3 days. 
Shrimp is best eaten freshly made because rewarming overcooks the shrimp making it tough.
Shrimp cooks very fast on a hot grill so make sure you stay close by while cooking. 

Nutrition

Calories: 110kcal, Carbohydrates: 8g, Protein: 17g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Trans Fat: 0.01g, Cholesterol: 143mg, Sodium: 1146mg, Potassium: 173mg, Fiber: 1g, Sugar: 5g, Vitamin A: 213IU, Vitamin C: 5mg, Calcium: 72mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Author: Fifteen Spatulas