grilled coconut shrimp on foil packet.
Grilled Coconut Shrimp Foil Packets
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

A simple and delicious coconut shrimp, cooked on the grill!

Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 398 kcal
Author: Susie Bulloch (
  • 2 pounds shrimp (16-20) peeled, and deveined
  • 1/3 cup shredded sweetened coconut
  • 4 pineapple rings
  • 4 large sheets Reynolds Wrap Heavy Duty foil Extra Wide
Coconut Sauce
  • 1/2 cup coconut milk
  • 2 limes zest and juice
  • 1 Tablespoon honey
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  1. Preheat your grill to medium high heat (400-450 degrees F).

  2. In a large bowl, combine all ingredients for the coconut sauce. 

  3. Tear off four large sheets of Reynolds Wrap® Heavy Duty foil. Place 9 shrimp in the center of each piece of foil, not overlapping. Fold up the edges of the foil to create a dish. Pour equal amounts of the cooking liquid into each foil pouch. Tightly crimp the edges of the foil pouch together. If there are any gaps in the foil, wrap in a second sheet to create a tight seal. Set aside.

  4. Tear off one more sheet of foil and fold up the edges to create a flat surface with rimmed edges (like a baking sheet) about 6 inches square. Spread the coconut out across the foil in a single layer.

  5. Place the shrimp packets, the coconut tray, and the grilled pineapple on the grill. Cook the pineapple for 2-3 minutes per side. Toast the coconut until golden brown, stirring as needed. Grill the shrimp for 6-8 minutes, flipping once, or until the shrimp is opaque throughout and reads 145 degrees F with an internal thermometer (you can slightly open a pouch to check the temperature).

  6. Open the pouches and sprinkle with the toasted coconut and cilantro (optional). Serve with the grilled pineapple straight out of the foil pouch. Delicious on its own or with cooked rice. Enjoy!