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Grilled Coconut-Chili Shrimp with Mango Cocktail Sauce

A tropical twist on shrimp cocktail with bold, fresh flavor
Juicy grilled shrimp get brushed with a rich coconut-chili glaze brightened by fresh lime and cilantro, then served with a vibrant mango cocktail sauce that’s sweet, tangy, and just spicy enough. Whether served warm or chilled, this dish delivers big island-inspired flavor using only clean, real ingredients.
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Prep Time 15 minutes
Cook Time 6 minutes
Marinate/Rest Time: 30 minutes

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.
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