Grilled Shrimp with Apricot Coconut Mustard Sauce

by Judy Griffin on June 30, 2014

Grilled Shrimp with Apricot Coconut Mustard Sauce

Grill up some Scrumptious Shrimp this Summer.

Grill up some Scrumptious Shrimp this Summer.









  • 1 pound Wild Caught Uncooked  Shrimp (about 20 shrimp-deveined & butterflied)
  • 8 Dried Apricots
  • 2 c. Orange Juice
  • 1/3 c Apricot Preserves
  • 1 tbsp Dijon Mustard
  • ½ tbsp whole grain mustard
  • 1 tsp Lemon Juice
  • 1 tsp white pepper
  • 2 tbsp Chopped Fresh Cilantro
  • 1 tsp Chopped Fresh Parsley
  • 1 c. Shredded Coconut Flakes
  • 1-2 tbsp Coconut Oil


  1. Rinse shrimp in a  strainer & if frozen defrost by running cold water on them.
  2. Bring 8 Dried Apricots & 2 cups Orange Juice to a boil and simmer for 6 minutes.
  3. Now Add ½ c. apricots preserves and simmer 2 more minutes.
  4. Add this mixture to blender and add all ingredients except coconut flakes and coconut oil.
  5. Once blended stir in coconut flakes.
  6. While the apricot mixture is simmering peel, devein, & butterfly shrimp.
  7. Cover Shrimp with 1/4  of the blended mixture to marinate for 30 minutes or more.
  8. Save remaining portion for dipping sauce.
  9. Before cooking strain mixture so it cooks up crispy. (If there is too much sauce it won’t brown properly.)
  10. Heat preferably a cast iron pan until very hot. Then add 1 tbsp of oil.
  11. When hot add shrimp. Add additional oil as needed.
  12. Cook shrimp until firm and browned 3- 6 minutes. (I add a little more coconut flakes while in the pan because it crisps up nicely)
  13. Serve with dipping sauce.






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