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Coconut Lime Shrimp

  • Prep Time: 30 minutes
  • Cook Time: 10 - 12 minutes
  • Servings: 4
  • Course: Main Dish

Add a tropical flair to your next barbeque with these grilled coconut lime shrimp. Love this recipe? Check out our other grilling recipes for more delicious ideas.

Reynolds Kitchens® Tips

Reynolds Wrap® Tip

Using Reynolds Wrap® Non-Stick Foil on the grill makes cooking, cleaning up and wrapping leftovers a breeze.


  • 1 pound large shrimp, peeled and deveined with tails on
  • 1 egg
  • 1 cup coconut milk, divided
  • 3/4 cup sweetened shredded coconut
  • 3/4 cup panko bread crumbs
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons lime juice
  • Reynolds Wrap® Non-Stick Aluminum Foil


Step 1

PREHEAT grill to 425°F. Pat shrimp dry with a paper towel and set aside. Whisk together egg and 1/2 cup coconut milk and set aside. Combine shredded coconut and panko breadcrumbs in a shallow bowl and set aside. Combine cornstarch, salt and pepper in a shallow bowl and set aside.

Step 2

PLACE 4 sheets Reynolds Wrap® Non-Stick Foil with non-stick (dull) side facing up onto your work surface.

Step 3

DIP shrimp into cornstarch mixture, then dip into egg mixture, then coat in the coconut/panko breadcrumb mixture. Repeat with all shrimp, placing an equal amount of coated shrimp on each piece of foil.

Step 4

BRING up foil sides and fold over to create a 2-inch rim. Repeat to make 4 open packets.

Step 5

GRILL 10 to 12 minutes in covered grill, or until coconut is golden and until shrimp is firm and pink.

Step 6

COMBINE lime juice and remaining 1/2 cup coconut milk. Drizzle over cooked shrimp just before serving.

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