Makes 6 servings. 6 12-inch metal or bamboo skewers 2 tablespoons flaked coconut, toasted Combine cup coconut and 2 tablespoons water in medium bowl. Let stand 15 minutes, stirring occasionally. Stir in teriyaki sauce and set aside. Leaving shells on tail, peel and devein shrimp, if necessary.
Thread shrimp alternately with mangoes and green onions on skewers, leaving space between pieces.
Place kabobs on grill 4-5 inches from hot coals and brush generously with teryaki baste. Cook 4 minutes, then turn and brush with remaining baste. Cook about 2-3 minutes longer, just until shrimp turn pink. Arrange kebabs on serving platter and sprinkle with toasted coconut. Soak bamboo skewers in water for about 30 minutes before using to prevent burning.