Grilled Coconut-Chili Shrimp with Mango Cocktail Sauce
A tropical twist on shrimp cocktail—with a clean ingredient upgrade
Shrimp cocktail gets a serious upgrade in this fresh, fiery twist that’s anything but basic. We’re swapping out the boiled shrimp and bottled cocktail sauce for something so much better: juicy grilled shrimp brushed with a bold coconut-chili glaze, and a bright, sweet-and-spicy mango cocktail sauce on the side.
And like everything in my galley, this recipe uses real, natural ingredients—no bottled sauces packed with additives or mystery sweeteners here. You’ll get the warmth of coconut milk, the brightness of lime, the kick of gochujang or chili garlic sauce, and the fresh, clean heat of horseradish blended into ripe mango. It’s elegant enough for a dinner party and easy enough for a Tuesday night appetizer.
Why This Recipe Works
Fresh tropical flavor: Coconut, lime, and mango bring natural sweetness and brightness without being heavy.
Clean and customizable: Use chili garlic sauce for a classic punch, or gochujang for deeper, fermented flavor.
Grilled, not boiled: Charred shrimp brings smoky depth you just can’t get from traditional cocktail shrimp.
Make it ahead: Serve the shrimp warm off the grill or chill them for later—they’re delicious either way.
Choose Your Heat
This recipe gives you two options:
Chili garlic sauce adds a sharp, spicy kick.
Gochujang brings a rich, fermented heat and subtle sweetness.
Both work beautifully with the coconut milk, so use whichever you have (or love most). You can even add a bit of both.
Grilled Coconut-Chili Shrimp with Mango Cocktail Sauce
Ingredients
For the Grilled Coconut-Chili Shrimp:
- 1½ pounds large raw shrimp, peeled and deveined (tail-on preferred)
- 2 tbsp avocado oil
- 1/2 can (about ¾ cup) full-fat coconut milk
- 1-2 tsp chili garlic sauce or gochujang
- 1 tbsp honey or maple syrup
- Zest and juice of 1 lime
- 1 garlic clove, finely grated
- 2 tbsp finely chopped fresh cilantro
- 1/2 tsp kosher
For the Mango Cocktail Sauce:
- 1 ripe mango, peeled and chopped
- 2 tbsp prepared horseradish (or to taste)
- 1 tbsp apple cider vinegar or lime juice
- 1 tsp honey (optional, if mango is tart)
- Pinch of sea salt
- Pinch of chili flakes or dash of hot sauce (optional)
- 1-3 tbsp coconut milk, as needed to thin and add richness
Instructions
Make the Mango Cocktail Sauce:
- In a blender or food processor, combine mango, horseradish, vinegar or lime juice, honey, salt, and chili (if using). Blend until smooth.Add coconut milk 1 tablespoon at a time, blending until desired consistency is reached. Chill until ready to serve.
Make the Coconut-Chili Glaze:
- In a bowl, whisk together coconut milk, chili garlic sauce or gochujang, honey, lime zest and juice, garlic, salt, and fresh cilantro.
Grill the Shrimp:
- Preheat grill or grill pan to medium-high.Toss shrimp with avocado oil. Thread onto skewers if desired.Grill 2–3 minutes per side, brushing generously with the coconut glaze as they cook. Shrimp should be opaque and lightly charred.Brush once more after cooking for an extra punch of flavor.
Serve:
- Arrange shrimp on a platter with mango cocktail sauce for dipping. Garnish with lime wedges, fresh cilantro, or toasted coconut if desired. Serve warm or chilled.