Coconut Shrimp with Thai Dipping Sauce


  • 1 lb large shrimp, shell removed, tail on (use wild gulf shrimp if possible)
  • 2 small red chilies
  • 1 large lime
  • 1/2 tbs fresh ginger, grated
  • 2 tbs fish sauce
  • 1 tbs light brown sugar
  • 3 tbs coconut flour
  • 2 eggs beaten
  • 1 cup unsweetened coconut, shredded
  • 1 cup panko bread crumbs
  • 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.
  • To make the dipping sauce, in a small bowl, combine half the ginger, half the jalapeno, the lime juice, fish sauce and coconut brown sugar. Add more jalapeno if desired.
  • Spread the coconut flour on a large plate, then place the eggs in a pie plate.
  • Combine the shredded coconut and panko on a third large plate.
  • Dredge the shrimp in coconut flour, dip in egg and finally coat with the coconut panko mixture.
  • Heat the coconut oil in a skillet and fry the shrimp in batches for about 3 minutes or until golden brown.
  • Remove the shrimp with a slotted spoon and drain on a wire rack.
  • Serve with lime wedges and dipping sauce.

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