If you’re searching for a standout shrimp dish that’s both crunchy and tender, this Coconut Pecan Shrimp is a perfect choice. The crisp coconut flakes and chopped pecans create a golden, flavorful crust while the shrimp inside stay juicy. It’s ideal as an appetizer, party finger food, or a main course served with rice and vegetables. This version is designed for a pellet grill like a Traeger but adapts easily to an oven or fryer.
Traeger Coconut Pecan Shrimp Recipe
A pellet grill is essentially an outdoor oven with a hint of smoke. When you cook at higher temperatures, the smoke becomes subtle and complements the sweet, nutty crust on these shrimp. If you don’t have a pellet grill, the oven or a fryer will produce excellent results as well.
Recipe Shopping List
Gather these ingredients before you start. Scroll to the recipe card below for exact measurements and full directions.
- Shrimp (peeled and deveined)
- Eggs
- Brown sugar
- Unsweetened coconut flakes
- Ground pecans
- All-purpose flour (or gluten-free flour)
- Sea salt
- Cooking spray or neutral oil
- Sweet chili sauce for dipping
- Optional: ground cinnamon for extra warmth
How to Make This Recipe (Overview)
Below is a concise overview of the process. Use the full recipe card at the end for precise quantities and timing.
- Preheat — Set your pellet grill or oven to 425°F (218°C) and allow it to reach temperature.
- Prepare — Line a grill-safe baking sheet with non-stick foil or lightly oil it. Set up three shallow bowls: flour mixed with salt (and cinnamon if using), beaten eggs with brown sugar, and the coconut-pecan mix.
- Bread — In batches, dredge shrimp in flour, dip in the egg mixture, then press into the coconut-pecan coating. Arrange shrimp in a single layer on the prepared sheet and lightly spray with cooking oil.
- Cook — Grill or bake for about 10–15 minutes until the shrimp are opaque and the coating is golden. Flip once if needed for even browning.
- Serve — Let shrimp rest a minute, then serve with sweet chili sauce or a dipping sauce of your choice.
Recipe FAQ
Serving Suggestions and Variations
- Serve as an appetizer with sweet chili sauce, aioli, or a tangy citrus dipping sauce.
- Turn it into a meal: serve over jasmine rice, coconut rice, or a bed of greens with sautéed vegetables.
- Gluten-free: swap in a gluten-free flour for the all-purpose flour and confirm your breadcrumbs are gluten-free.
- Nuts swap: try walnuts or almonds instead of pecans for a different flavor profile.
- Extra warmth: add 1/4 teaspoon ground cinnamon to the flour mix or a pinch of cayenne for heat.
Traeger Coconut-Pecan Crusted Shrimp
Yield: 4 servings | Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes
Jumbo shrimp are coated in a sweet coconut and crunchy pecan crust. Serve as an appetizer or a main course alongside rice and vegetables. This recipe works in the oven, pellet grill, or fryer and can easily be adapted to be gluten-free.
Ingredients
- 1 pound shrimp, tails removed and deveined
- 2 eggs, lightly beaten
- 1 tablespoon brown sugar
- 1 cup unsweetened coconut flakes
- 1/2 cup ground pecans
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/4 teaspoon sea salt
- Cooking spray or oil for coating
- Sweet chili sauce for dipping
Instructions
- Preheat your pellet grill or oven to 425°F (218°C).
- Line a grill-safe baking sheet with non-stick foil or lightly oil it.
- In one bowl, mix the flour and sea salt (add 1/4 teaspoon cinnamon if desired).
- In a second bowl, whisk together the eggs and brown sugar.
- In a third bowl, combine the coconut flakes and ground pecans.
- Working in small batches, dredge each shrimp in flour, dip into the egg mixture, then press into the coconut-pecan coating.
- Place coated shrimp in a single layer on the prepared sheet and lightly spray with cooking oil.
- Cook for 10–15 minutes, or until shrimp are opaque and the coating is golden; flip once if necessary for even browning.
- Remove from heat and let rest briefly before serving with sweet chili sauce.
Notes
- Add 1/4 teaspoon cinnamon to the flour mix for a warm spice note.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in an air fryer at 325°F for 3–5 minutes to maintain crispness.
- Swap in gluten-free flour to make this recipe gluten-free.
- Use walnuts instead of pecans for an alternate nutty flavor.
Nutrition (Estimate per serving)
Calories: approximately 526 | Protein: 34g | Total Fat: 32g | Carbohydrates: 28g (estimate). Nutrition values are estimates and will vary by ingredients and portion sizes.