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+ servings
2 grilled shrimp tacos all dressed with plate of shrimp and sauce beside them
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5 from 10 votes

Grilled Shrimp Tacos with Coconut Chili Sauce

If you're looking for a casual meal with plump marinated shrimp, crispy shells, slaw, creamy avocados and a bit of heat, check out these grilled shrimp tacos with spicy coconut lime chili sauce.
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: Mexican-Asian
Servings (change as needed): 8 tacos
Author: Cheryl


  • 1 1/2 pound large shrimp, peeled and deveined
  • 8 hard taco shells
  • 3 cup coleslaw, preferably with vinaigrette dressing
  • 1 avocado, peeled and diced (sprinkle with lime juice to avoid browning
  • salt, to taste
  • chopped cilantro or parsley, and fresh lime juice for garnish (optional)


  • 3/4 cup coconut milk
  • 1 1/2 tablespoon garlic chili sauce
  • 1 1/2 tablespoon maple syrup (or honey)
  • juice of 1 lime
  • 1/4 teaspoon salt, or to taste
  • 1-2 tablespoons sweet chili sauce (to be added later)


  • Oil and preheat grill to medium high, about 400F. If using wooden skewers, soak them for 20 minutes.
  • MARINATE SHRIMP: Add all marinade ingredients to a ziploc bag. Massage to combine well. Pat shrimp dry then add to bag. Massage to distribute sauce evenly. Marinate 15-20 minutes (but not more than 30).
  • GRILL SHRIMP: Thread shrimp on skewers. Place remaining marinade in small saucepan. Lightly salt shrimp, then spray with oil to prevent sticking. Grill shrimp a total of 3-4 minutes (depending on size), turning half way through. Do not overcook. Remove shrimp from skewer to a plate.
  • MAKE SAUCE: Heat remaining marinade in saucepan to medium. Cook for several minutes, stirring occasionally, until reduced and slightly thickened. Add 1 tablespoon sweet chili sauce. Taste and add more to taste and to level of heat/spiciness desired. Transfer to small bowl.
  • ASSEMBLE AND SERVE: Set out coleslaw, taco shells, shrimp, avocado and sauce. Assemble tacos or let eaters assemble their own. In each shell, add some coleslaw, 3-4 shrimp, some diced avocado and a bit more coleslaw. Drizzle on some sauce. Top with chopped cilantro or parsley and a squeeze of lime juice if using.


Make Ahead: All the components can be prepared ahead (shrimp, coleslaw, avocado, sauce/marinade).  The shrimp can be served room temperature or warmed, if preferred, 20-30 seconds in the microwave (be careful not to overcook or they will turn rubbery). I suggest you dice the avocado closer to serving time or toss with some lime juice to keep it from browning.
Nutrition value estimates are for one shrimp taco. 
Calories: 253kcal | Carbohydrates: 18g | Protein: 19g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 214mg | Sodium: 961mg | Potassium: 326mg | Fiber: 4g | Sugar: 6g | Vitamin A: 69IU | Vitamin C: 18mg | Calcium: 159mg | Iron: 3mg