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.




15 min


15 min


One Comment

  • Avatar
    Marilyn Lewis-Taylor 8 years ago

    One of my very favorites!

Leave a Reply


Skill Level