Our Roasted Shrimp and Chicken Curry Stuffed Coconuts are a favorite anytime we are craving that island life. Filled to the brim with tender chicken breast, curried shrimp, zucchini, and sweet potato, these coconuts are both healthy and delicious.
Combine the shrimp and cubed chicken in a bowl and season with the salt and 1 tablespoon of curry powder. Add in the veggies and the remaining 1 tablespoon of curry powder. Stir to combine and place in the refrigerator while you prep the coconuts.
Drain the coconut water from the coconuts by poking a hole in one of the eyes of the coconut with an icepick or screw driver. Drain and strain the coconut water into a bowl. Reserve the coconut water from 2 of the coconuts. Use the water from the remaining 2 coconuts for another use.
Us a clean and sterile saw to carefully cut the tops off of the coconuts (the portion with the eyes). Rinse the coconuts under cold water to remove any debris.
Fill each coconut with some of the meat and veggie filling and replace the tops on the coconuts. Wrap tightly with foil.
Roast the coconuts at 400 degrees over direct heat. Cook the coconuts until the internal temperature reaches at least 165 degrees. This typically takes 60-90 minutes but may take longer depending on your grill.
Carefully remove the coconuts from the grill and remove from the foil. Remove the tops from the coconuts and serve while hot.