There’s something irresistible about biting into golden, crunchy shrimp coated in sweet coconut — and when you dip it into a zesty lime chili sauce, it’s pure magic. This Coconut Shrimp with Lime Chili Dip is light, flavorful, and surprisingly easy to make at home. Each shrimp is crispy on the outside, juicy on the inside, and bursting with tropical flavor. I first made this dish for a summer gathering, and it vanished in minutes — the sweet coconut pairs beautifully with the tangy, spicy dip. Whether served as an appetizer, party snack, or light dinner, this recipe brings a taste of the islands to your table.
Why You’ll Love This Recipe
This recipe combines texture and flavor in every bite: crispy shrimp, fragrant coconut, and a dipping sauce that’s creamy, tangy, and just the right amount of spicy. It’s elegant enough for entertaining yet easy enough for a casual meal. The lime chili dip adds a refreshing contrast that cuts through the richness of the fried shrimp. Plus, you can bake or air-fry them for a lighter twist without losing that perfect crunch. It’s a guaranteed crowd-pleaser that transports you to the tropics with every bite.
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Coconut Shrimp with Lime Chili Dip – Crispy, Tropical, and Addictively Good
- Total Time: 25 mins
- Yield: 4 servings
- Diet: Halal
Description
Coconut Shrimp with Lime Chili Dip is a crispy, golden-fried appetizer featuring tender shrimp coated in a sweet coconut crust, paired with a zesty, creamy lime-chili dipping sauce. It’s tropical, crunchy, and bursting with flavor — perfect for parties, date nights, or a beach-inspired meal.
Ingredients
- 1 lb large shrimp, peeled and deveined, tails left on
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 1/2 cup shredded sweetened coconut
- Vegetable oil for frying
For the Lime Chili Dip:
- 1/3 cup mayonnaise (or Greek yogurt)
- 1 tbsp sweet chili sauce
- 1 tsp sriracha (optional, for heat)
- 1 tbsp fresh lime juice
- 1/2 tsp lime zest
- 1 tsp honey
- Pinch of salt
Instructions
- Pat shrimp dry with paper towels. Season lightly with salt and pepper.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mix of panko breadcrumbs and shredded coconut.
- Dredge each shrimp in flour, dip in egg, then coat with the coconut-panko mixture. Press gently to help the coating adhere.
- Heat about 1 inch of oil in a large skillet to 350°F (175°C).
- Fry shrimp in batches for 2–3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate.
- For the Lime Chili Dip: Whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, lime zest, honey, and a pinch of salt until smooth.
- Serve shrimp warm with lime wedges and dipping sauce on the side.
Notes
- For a lighter version, bake shrimp at 425°F (220°C) for 12–15 minutes or air fry at 375°F (190°C) for 8–10 minutes.
- Use unsweetened coconut for a less sweet flavor profile.
- Pair with a tropical fruit salad or jasmine rice for a full meal.
- The dipping sauce also works great for chicken tenders or veggie fritters.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Tropical Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Large shrimp – Peeled and deveined, with tails left on for easy dipping and presentation.
Flour – The first coating layer that helps the batter stick.
Eggs – Create a sticky surface for the coconut coating to adhere to.
Panko breadcrumbs – Add crunch to the coating; they toast up beautifully when fried or baked.
Shredded coconut (unsweetened or sweetened) – Brings the signature tropical flavor and golden color.
Salt and black pepper – Seasoning essentials for the shrimp.
Garlic powder – Adds depth and a subtle savory flavor that balances the sweetness.
Vegetable oil – For frying; use a neutral oil with a high smoke point like canola or sunflower.
Mayonnaise – The creamy base for the lime chili dip.
Lime juice – Adds brightness and tang to the dip, perfectly complementing the coconut coating.
Sweet chili sauce – Brings sweetness and a gentle heat to the dipping sauce.
Sriracha (optional) – Adds a spicier edge for those who like a kick.
Fresh cilantro – Chopped and sprinkled over the dip for freshness and color.
Directions
Pat the shrimp dry with paper towels and season with salt, pepper, and garlic powder. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
Dredge each shrimp in flour, then dip into the egg, and finally coat generously in the coconut-panko mixture, pressing lightly so it sticks. Place the coated shrimp on a plate while you prepare the oil.
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Fry the shrimp in batches for 2–3 minutes per side, or until golden brown and crispy. Drain on paper towels to remove excess oil.
For a lighter version, bake at 425°F (220°C) for 12–15 minutes or air fry at 400°F (200°C) for 8–10 minutes, flipping halfway through.
To make the dip, whisk together mayonnaise, lime juice, sweet chili sauce, and Sriracha (if using) until smooth. Garnish with chopped cilantro. Serve the shrimp hot with the dip on the side and lime wedges for squeezing.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4 people and takes about 30 minutes total — 15 minutes for prep and 15 minutes for cooking.
Storage/reheating
Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an oven or air fryer at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving, as it softens the coating. The dip can be refrigerated for up to 3 days in a sealed container.
Variations and Customizations
Baked Coconut Shrimp
Skip the frying and bake for a lighter, mess-free version with the same crunch.
Mango-Lime Dip
Add puréed mango to the dipping sauce for a tropical twist.
Spicy Thai Style
Add Thai red curry paste to the dip for bold, aromatic flavor.
Gluten-Free Version
Use gluten-free breadcrumbs and flour to make this dish gluten-friendly.
Coconut Curry Shrimp
Stir a spoonful of curry powder into the coconut mixture for an earthy, spiced twist.
Honey Lime Glaze
Drizzle honey mixed with lime juice over the shrimp right before serving for a sweet, glossy finish.
Citrus Herb Shrimp
Add orange zest or chopped mint to the coating for a fresh, fragrant note.
Pina Colada Style
Pair with a pineapple-coconut dip made from crushed pineapple, Greek yogurt, and a hint of rum extract.
Coconut Shrimp Salad
Serve the shrimp over mixed greens with avocado, mango, and lime vinaigrette for a light meal.
Coconut Shrimp Tacos
Tuck the shrimp into tortillas with slaw, avocado, and extra chili lime sauce for a fun twist.
FAQs
Can I bake the shrimp instead of frying?
Yes, bake at 425°F (220°C) for 12–15 minutes until golden and crispy.
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before coating.
Should I use sweetened or unsweetened coconut?
Either works — sweetened gives a richer flavor, while unsweetened keeps it more savory.
Can I make the dip ahead of time?
Yes, it keeps well in the fridge for up to 3 days.
Can I use an air fryer?
Absolutely! Air fry at 400°F (200°C) for 8–10 minutes for a light, crispy texture.
What oil is best for frying?
Use neutral oils like canola, vegetable, or sunflower oil.
How do I keep the coating from falling off?
Press the coconut mixture firmly onto the shrimp and fry immediately after coating.
What can I serve with this dish?
It pairs beautifully with jasmine rice, salad, or tropical slaw.
How spicy is the lime chili dip?
It’s mild with a tangy kick, but you can add more Sriracha for extra heat.
Can I freeze the shrimp?
Yes, freeze uncooked coated shrimp in a single layer, then cook directly from frozen.
Conclusion
Coconut Shrimp with Lime Chili Dip is the perfect blend of tropical flavor and satisfying crunch. The crispy coconut coating and creamy, zesty dip create a balance that feels both exotic and comforting. Whether you’re serving it as an appetizer, main course, or party platter, this dish brings sunshine to your table with every bite — crispy, juicy, and bursting with flavor that transports you straight to the coast.
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