Looking for a unique and delicious shrimp recipe to try at home? Our Coconut Pecan Shrimp recipe has a blend of sweet and savory flavors, and is sure to be a hit at your next dinner party or bbq. Crispy and crunchy on the outside, yet juicy and tender on the inside, these shrimp are coated in a flavorful mixture of coconut flakes and chopped pecans, and then cooked until golden brown in the pellet grill (or oven). Whether you’re a seafood lover or just looking for something new and delicious, this coconut pecan shrimp recipe is not to be missed.

Traeger Coconut Pecan Shrimp Recipe

Fire up the Traeger because we have another great recipe coming your way!

One of the things I LOVE about our pellet grills is that they can basically be used as big, outdoor, smokey ovens. But when you cook at higher temperatures the smoke is more like a suggestion than a rule.

That being said, if your grill isn’t accessible due to weather or you just don’t feel like it, you can make these in the oven or in a fryer.

Get 75+ of my favorite Traeger Recipes here!

Coconut Pecan Shrimp shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

shrimp
eggs
brown sugar
unsweetened coconut flakes
ground pecans
flour
salt
cooking spray
sweet chili sauce
optional: cinnamon

Try our Homemade Sweet Chili Sauce with this!

How to make Coconut Pecan Shrimp on the Traeger

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

Preheat

Fire up the Traeger and get it hot! We’re shooting for 425°F here, so make sure to take the time to let it come all the way up to temp.

Prep

Take a grill-safe baking sheet and either line it with non-stick foil or give it a good spray with cooking spray.

Make the breading and put it into the containers. Bread each shrimp and place it onto the baking sheet.

(More detailed instructions are in the recipe card at the bottom of the post.)

Cook

Put the baking sheet into the Traeger and cook for 10-15 minutes, flipping once mid-cook (if necessary).

Remove

Once the shrimp are cooked through and golden brown on the outside, remove from the Traeger and let cool for a few minutes before serving.

Enjoy!

Dunk in sweet chili sauce and enjoy your life choices!

These would be great with our Cholula Buffalo Sauce too!

Coconut Pecan Prawns FAQ

What if you don’t have a Traeger?

If you don’t have a Traeger, any kind of pellet grill that gets above 400°F will do! We have a Camp Chef, a Louisiana Vertical, and a Rec Tec Bullseye in our lineup, and I’d use any of those to make these if the Traeger was unavailable.

These coconut pecan prawns can also be made in the oven or in a shallow or deep fry situation too.

Can these be made in advance?

Yup! You can bread them and then freeze them if you want to make them well in advance. Or they can also sit in the fridge, covered, overnight too.

What’s the best way to store leftovers?

Store cooked leftovers in an airtight container in the fridge for 2-3 days, max.

How should you reheat leftovers?

These work great reheated in the air fryer! If you don’t have an air fryer your oven or back on the pellet grill also works really well.

Try our Fried Coconut Shrimp recipe too!

More great Shrimp recipes to love!

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Yield: 4 servings

Traeger Coconut-Pecan Crusted Shrimp

Name: Traeger Coconut-Pecan Crusted Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
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; Dipping sauce, I used sweet chili sauce

This jumbo shrimp is breaded with sweet coconut and crunchy pecans. Make it as an appetizer or as a meal paired with rice and sautéed veggies! This recipe is made in the oven and can be easily made gluten-free!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

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
Dipping sauce, I used sweet chili sauce

Instructions

Preheat your Traeger to 425 degrees F.
Line a grill-safe baking sheet with non-stick foil (or lightly coat with cooking spray or oil.)
In a small bowl, combine the flour, ground cinnamon, and sea salt. Set aside.
In a second bowl, beat the eggs and brown sugar together. Set aside.
Lastly in a third bowl, combine the coconut flakes and ground pecans, set aside.
In small batches, dip the shrimp in the flour mixture, then the egg mixture, and lastly coat in the coconut mixture.
Place the coated shrimp in a single layer on the prepared baking sheet and lightly spray with cooking spray.
Place the sheet pan in the Traeger and cook for 10-15 minutes, until the shrimp is pink in color and the coconut is slightly golden.
Remove the pan from the oven. Arrange on a serving platter, serve with sweet chili dipping sauce.

Notes

Change it up a bit by adding 1/4 teaspoon of cinnamon into the flour mixture!
Store leftover shrimp in an airtight container in the fridge for up to 3 days.
For best results, reheat the shrimp in the air fryer at 325 degrees for 5 minutes.
Need gluten-free? Sub gluten-free flour for the all-purpose flour.
Variation: Try using walnuts instead of pecans for a more hearty flavor.

Coconut Pecan Shrimp