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Grilled Coconut Shrimp


Yield: Serves 2-4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

3 tablespoons Kikkoman® Teriyaki Marinade & Sauce
6 lemongrass stalks, about 8” long
1 pound large shrimp, peeled and deveined
1 cup coconut flakes
2 cups rice flour
8 ounces club soda
1 small purple cabbage, finely shredded
1 small carrot, finely shredded
2 scallions, thinly sliced
⅓ cup rice wine vinegar
1 teaspoon vegetable oil
1 teaspoon sriracha
1 lime, cut into wedges


  1. Peel the outer layer off the lemongrass and discard. Cut lemongrass ends on a diagonal to make a sharp point.
  2. Thread each shrimp onto each lemongrass “skewer.”
  3. Mix the rice flour, club soda, and Kikkoman® Teriyaki Marinade & Sauce to make a batter that is slightly thinner than pancake batter, then dip shrimp to submerge fully and immediately coat in coconut flakes.
  4. Place a sheet of aluminum foil on a preheated grill set to medium and lay the battered skewers on top, cover and cook until shrimp is cooked through and coconut has started to brown.
  5. In a medium bowl, whisk the rice wine vinegar, sriracha, and vegetable oil to make a quick vinaigrette.
  6. Add in the cabbage, carrot, scallions, and a pinch of salt and pepper and massage the vinaigrette into the vegetables to soften.
  7. Serve the spicy slaw with 2 shrimp skewers and a squeeze of lime juice.


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