In a ziploc bag combine lime juice, soy sauce, lime zest, rice vinegar, honey, 1 tablespoon chopped cilantro and shrimp.
Marinate for 30 minutes up to 1 hour.
If using bamboo or wooden skewers soak in water while shrimp marinates.
Skewer 6-8 shrimp on each skewer, or however many will fit.
Heat grill to medium high heat.
Place skewers on hot grill and cook 3-4 minutes, until edges of shrimp start to pink up.
Flip and cook an additional 3-4 minutes, or until shrimp is cooked through. You can tell when completely pink and tails close to reach heads.
Remove from heat and sprinkle with coconut and additional cilantro.
Serve and enjoy.