Coconut Shrimp with Lime Chili Dip

Ingredients (Serves 2–3)

For the Shrimp:

12–15 large shrimp, peeled and deveined

1/2 cup all-purpose flour

1/2 tsp salt & pepper

1 egg, beaten

1/2 cup shredded coconut

1/2 cup panko breadcrumbs

Vegetable oil for frying 🫒

For the Lime Chili Dip:

1/4 cup mayonnaise

1 tbsp sweet chili sauce

1 tsp lime juice

Pinch of salt

Prepare the Dip

In a small bowl, whisk together mayonnaise 🥄, sweet chili sauce , lime juice , and salt.

Refrigerate until ready to serve.

Bread the Shrimp

Set up three shallow bowls:

Bowl 1: flour , salt & pepper

Bowl 2: beaten egg

Bowl 3: shredded coconut + panko breadcrumbs mixed together

Dredge each shrimp:

First in flour

Then in egg

Finally in coconut-panko mixture , pressing gently to coat

Fry the Shrimp

Heat 1/2 inch vegetable oil in a skillet over medium-high heat.

Fry shrimp in batches 2–3 minutes per side until golden brown and crispy.

Drain on paper towels .

Serving

Arrange coconut shrimp on a platter .

Serve with lime chili dip on the side.

Optional: garnish with lime wedges and fresh cilantro .

Tips & Tricks

For extra crunch, chill shrimp in the fridge 15 minutes before frying .

Oven-baked version: Bake at 400°F (200°C) for 12–15 minutes, turning halfway, for a lighter version .

Serve with a side of jasmine rice or a fresh salad for a complete meal.

I can also make a spicy tropical version with mango-lime dip that’s sweet, tangy, and fiery .