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