Fiji By Food Enthusiasts · 6 min read

National Dish Fiji: Coconut Grilled Shrimp (Recipe)

Coconut grilled shrimp in a creamy coconut sauce with lime and coriander

In this article

Travel to the South Pacific with Coconut Grilled Shrimp, a tropical celebration of flavour straight from the islands of Fiji. Juicy prawns are gently cooked in a creamy coconut milk sauce, brightened with a generous squeeze of lime and a scattering of fresh coriander. Simple enough for a relaxed summer evening yet elegant enough for a special occasion, this dish brings the warmth and colour of the Pacific to your table with every single bite.

About Coconut Grilled Shrimp

Coconut Grilled Shrimp is a true taste explosion that captures the spirit of Fijian cooking. The dish marries the natural sweetness of fresh prawns with the rich, creamy character of coconut milk and a lively hint of lime. It is wonderfully straightforward to make, yet looks every bit as good as it tastes, making it a favourite for festive gatherings as well as quiet nights in. Let the tropical aromas carry you away, because each forkful is a little holiday in Fiji.

Ingredients (serves 1–2)

300 g large prawns (peeled and deveined)
200 ml coconut milk
1 tablespoon fresh coriander, chopped
1 lime (juice and zest)
1 garlic clove, chopped
1 tablespoon olive oil
Salt and pepper, to taste

Shopping for the ingredients

To prepare Coconut Grilled Shrimp at its best, look for fresh, good-quality ingredients. Buy your prawns from a trusted fishmonger or counter so you can be sure they are properly fresh. Coconut milk is easy to find in most supermarkets, but it is worth choosing a good-quality brand for the smoothest, creamiest result. Finally, pick out fresh limes and coriander to give the dish real depth of flavour.

Preparing the dish

A little preparation makes all the difference before you start cooking your Coconut Grilled Shrimp. Rinse the prawns thoroughly and pat them dry so they cook cleanly. Finely chop the garlic clove and the coriander, then squeeze the juice from the lime and grate a little zest. Having everything measured out and ready means the cooking comes together quickly and you can focus on the pan rather than scrambling for ingredients.

Step-by-step instructions

Heat the olive oil in a frying pan over a medium heat.
Add the chopped garlic and fry briefly until fragrant.
Add the prawns and cook for 2–3 minutes, until they turn pink.
Pour in the coconut milk and let everything simmer gently over a low heat.
Stir in the lime juice and zest along with the chopped coriander.
Season with salt and pepper, then serve straight away.

Gluten-free / lactose-free version

Coconut Grilled Shrimp is naturally gluten-free and lactose-free, which makes it a brilliant choice for anyone with dietary restrictions. Just double-check that the coconut milk you use contains no added ingredients that could introduce gluten or dairy. As long as every component suits your needs, you can enjoy this dish with complete peace of mind. Its inherent simplicity is exactly what makes it so accommodating.

Tips for vegans and vegetarians

Although this dish is traditionally made with prawns, vegans and vegetarians can enjoy a plant-based version with ease. Swap the prawns for jackfruit or tofu, both of which take beautifully to a marinade in coconut milk and deliver a similar texture and bite. Prepare the remaining ingredients in exactly the same way for a delicious vegan take on the classic. With these small changes, everyone can savour the flavours of the South Pacific. For more plant-forward inspiration, try a Coconut Eggplant Curry.

More tips and tricks

A few small tweaks can lift the flavour of your Coconut Grilled Shrimp even further. Experiment with different spices and herbs to make the dish your own — a touch of red chilli adds welcome heat, while fresh basil offers a fragrant alternative to coriander. Remember that fresh ingredients always taste best, so choose your prawns and herbs with care. A final squeeze of lime just before serving keeps everything bright and lively.

Adapting the recipe to your taste

Coconut Grilled Shrimp is easy to adjust to suit your own preferences. If coriander is not to your liking, simply replace it with parsley or chives. The heat level is just as flexible — add a little more or a little less chilli depending on how fiery you want it. Tweak the proportions of the ingredients to create the perfect plate for you, much as you would when balancing the spices in a Prawn Curry.

Ingredient substitutions

Sometimes you may not have every ingredient to hand, or you might want to highlight a particular flavour. In that case you can replace the coconut milk with another plant-based milk such as almond or oat milk, though the taste will not be quite the same. For a more intense coconut note, reach for coconut cream instead. Don’t be afraid to experiment until you find the combination that works for you.

Drink pairing ideas

Several drinks pair beautifully with Coconut Grilled Shrimp and complement its tropical notes. A refreshing lime mojito brings a zesty lift that suits the dish perfectly, while a light, fruity white wine or a tropical cocktail echoes the flavours of Fiji. A glass of chilled Fijian Coconut Lemonade is another lovely option. Whatever you choose, serve it well chilled to keep that summery feel.

Serving and presentation ideas

Presentation plays a big part in the overall enjoyment of your Coconut Grilled Shrimp. Serve the dish in a large, shallow bowl and garnish with fresh coriander leaves and slices of lime. A colourful bed of peppers and courgette not only looks striking but also complements the flavours of the sauce. We eat with our eyes first, so a thoughtfully arranged plate makes the whole meal feel that much more special.

A bit of history

Coconut Grilled Shrimp is a tribute to the rich and varied flavours of the Pacific islands. Fiji is renowned for its wonderful seafood, which appears in countless local dishes, and the coconut is a cornerstone of the island kitchen, lending a tropical character to so much of the cooking. This recipe blends the traditions of Fijian cuisine with a modern twist, which is exactly why it has become such a well-loved part of Fijian cuisine in homes across the islands.

More recipe ideas

Summary: Coconut Grilled Shrimp

Fiji’s Coconut Grilled Shrimp is not only simple to prepare but also an absolute feast for the senses. With fresh ingredients and a pinch of creativity, you can create a dish that delights you and dazzles your guests in equal measure. Whether it graces a special occasion or a relaxed dinner at home, this recipe brings together island tradition and modern flair on a single plate. Give it a try and let the flavours of the South Pacific work their magic.