Coconut Shrimp with Lime Chili Dip

Ingredients

For the Coconut Shrimp

• 1 lb (450 g) large shrimp, peeled and deveined (tails on)
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup shredded coconut (sweetened or unsweetened)
• ½ cup panko breadcrumbs
• ½ teaspoon salt
• ½ teaspoon black pepper
• Vegetable oil, for frying

For the Lime Chili Dip

• ½ cup sweet chili sauce
• Zest of 1 lime
• Juice of 1 lime
• 1 teaspoon sriracha or chili paste (optional, for heat)

👩‍🍳 Instructions

1. Prepare the Coating Stations

Set up three shallow bowls:

• Bowl 1: Flour mixed with salt and black pepper
• Bowl 2: Beaten eggs
• Bowl 3: Shredded coconut mixed with panko breadcrumbs

2. Coat the Shrimp

Dredge each shrimp in the flour, shaking off excess.

Dip into the beaten eggs, then press into the coconut-panko mixture until fully coated.

3. Fry the Shrimp

Heat vegetable oil in a deep skillet or pot to 350°F (175°C).

Fry shrimp in batches for 2–3 minutes, turning once, until golden brown and crispy.

Transfer to paper towels to drain.

4. Make the Lime Chili Dip

In a small bowl, whisk together sweet chili sauce, lime zest, lime juice, and sriracha until smooth.

5. Serve

Serve the coconut shrimp hot with the lime chili dip on the side. Garnish with lime wedges or fresh cilantro if desired.