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Coconut Shrimp with Thai Dipping Sauce

Sweet, crunchy and spicy, this makes a fantastic snack with drinks.

Serves 8
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
323 calories per serving


> 1 small red jalapeño pepper
> 1/2 tbsp fresh ginger
> 1 large lime
> 2 tbsp fish sauce
> 1 tbsp coconut palm sugar or light brown sugar
> 3 tbsp coconut flour, such as Bob's Red Mill
> 2 eggs
> 1 cup unsweetened shredded coconut
> 1 cup panko bread crumbs
> 1 lb tail-on jumbo shrimp, thawed
> 1/2 cup coconut oil


Stem and halve the pepper lengthwise and remove the seeds. Slice thinly. Peel the ginger and chop finely. Juice half the lime and cut the other half into wedges.
In a small bowl, combine the ginger, half the jalapeno, the lime juice, fish sauce and coconut palm sugar. Add more jalapeño, if desired. Set dipping sauce aside.
Spread the coconut flour on a large plate. Crack eggs into a pie dish and beat lightly. Combine the shredded coconut and panko and place in a third large plate.
Pat the shrimp dry with paper towels. Dredge each shrimp in coconut flour, then dip in the egg mixture and finally coat with the coconut-panko mixture.
Heat the coconut oil in a frying pan and fry the shrimp in batches if necessary 3 min., or until golden and crisp. Turn halfway. Remove the shrimp with a slotted spoon and drain on paper towels.
Place the shrimp on a platter and serve with lime wedges and dipping sauce.

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