If you love the irresistible combination of crispy, golden shrimp paired with a zesty, vibrant sauce, you are going to adore this Coconut Shrimp with Lime Chili Dip. It brings together the tropical sweetness of shredded coconut with the satisfying crunch of panko breadcrumbs, creating a texture that just melts in your mouth. The lime chili dip adds that perfect tangy, spicy kick, making each bite burst with flavor. This dish is as fun to make as it is to eat, and it’s guaranteed to impress at any gathering or a simple weeknight treat.

Coconut Shrimp with Lime Chili Dip Recipe - Recipe Image

Ingredients You’ll Need

Getting the right ingredients for Coconut Shrimp with Lime Chili Dip is easier than you think, and each one plays a vital role in building the dish’s amazing layers of flavor and texture. From fresh shrimp to the crunchy coconut crumb coating, these essentials come together to make magic happen.

200g large shrimp, peeled and deveined: Choose good-sized shrimp for a hearty bite and best texture.
1/2 cup all-purpose flour: Acts as the first coating to help the egg and crumbs stick perfectly.
1 egg, beaten: Binds the coconut and panko breadcrumb mixture to each shrimp.
1/2 cup shredded coconut: Provides a sweet, tropical crunch that’s signature to this dish.
1/2 cup panko breadcrumbs: Adds extra crispiness and a golden finish.
Salt and pepper, to taste: Simple seasoning to enhance all the flavors.
Vegetable oil, for frying: Use a neutral oil with a high smoke point for perfect frying.
3 tbsp mayonnaise: Forms the creamy base of the lime chili dip.
1 tbsp sweet chili sauce: Adds sweetness and gentle spice to the dip.
1 tsp lime juice: Brightens the dip with fresh citrus notes.
1/2 tsp chili flakes (optional): For those who want an extra punch of heat.

How to Make Coconut Shrimp with Lime Chili Dip

Step 1: Prepare the Dip

Start by whipping up the tasty lime chili dip because it benefits from a little chill time. In a small bowl, combine mayonnaise, sweet chili sauce, lime juice, and chili flakes. Mix everything until smooth and vibrant, then pop it in the fridge to let the flavors meld beautifully. This sauce is what transforms the shrimp into an unforgettable snack or appetizer.

Step 2: Coat the Shrimp

Season your shrimp lightly with salt and pepper to bring out their natural sweetness. Then, the fun begins: dredge each shrimp first in flour, which gives the egg a good surface to grab onto. Next, dip it into the beaten egg, making sure it’s fully coated. The final step is rolling the shrimp in a mixture of shredded coconut and panko breadcrumbs. This trio of coatings guarantees a crispy, golden crust that’s packed with coconutty flavor.

Step 3: Fry the Shrimp

Heat vegetable oil in a frying pan over medium heat—enough to cover about half the shrimp’s thickness for perfect even cooking. Fry the shrimp in batches to keep them crispy and golden, about 2 to 3 minutes per side. Patience here is key: wait until each side is beautifully browned before flipping. Once done, place the shrimp on paper towels to drain excess oil, ensuring they stay crunchy and not greasy.

Step 4: Serve

Arrange your crispy coconut shrimp artfully on a serving platter alongside the chilled lime chili dip. If you like, garnish with lime wedges or fresh cilantro for a pop of color and an extra hint of freshness. Serve immediately to enjoy that wonderful contrast of hot, crunchy shrimp dipped into a cool, tangy sauce.

How to Serve Coconut Shrimp with Lime Chili Dip

Garnishes

Adding a few simple garnishes can elevate your Coconut Shrimp with Lime Chili Dip to restaurant-quality presentation. Try thin lime wedges for that zesty edge or sprinkle freshly chopped cilantro for a green, herby brightness. These little touches not only add color but also enhance the overall flavor experience.

Side Dishes

This dish pairs beautifully with light, fresh sides that complement its tropical vibe. Consider offering a crisp green salad with a citrus vinaigrette or a bowl of jasmine rice to balance the richness and keep the meal feeling fresh. For something heartier, grilled vegetables bring smoky notes that contrast nicely with the crispy shrimp.

Creative Ways to Present

Looking to impress your guests? Serve your Coconut Shrimp with Lime Chili Dip in individual appetizer cups or on a bed of mixed greens for an elegant touch. Skewer a couple of shrimp on bamboo sticks and arrange them around the dip for fun party serving. You can also create a vibrant platter by adding colorful fruit slices like mango or pineapple alongside.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the shrimp and lime chili dip separately in airtight containers in the refrigerator. The shrimp will stay fresh for about 2 days, though it’s best enjoyed shortly after frying to maintain crispiness. The dip can hold up a bit longer, usually around 3 to 4 days.

Freezing

Freezing coconut shrimp is possible but not ideal for maintaining that fresh, crispy texture. If you must, freeze the uncooked, breaded shrimp on a tray first, then transfer to a freezer-safe bag. Cook from frozen by frying them directly, adding extra cooking time. Avoid freezing the lime chili dip as the mayonnaise may separate upon thawing.

Reheating

When reheating your Coconut Shrimp with Lime Chili Dip, avoid the microwave if you can. The shrimp will turn soggy. Instead, pop them in an oven or toaster oven at 350°F (175°C) for about 5–7 minutes to regain their crispiness. Serve the dip chilled on the side to keep its fresh flavor intact.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry to avoid excess moisture, which can prevent the coating from sticking properly and getting crispy.

What can I substitute for shredded coconut?

If shredded coconut is hard to find, unsweetened coconut flakes finely chopped can work, though shredded coconut offers a better texture and flavor balance.

Is the lime chili dip spicy?

The dip can be as mild or spicy as you prefer. Leaving out or reducing the chili flakes makes it gentle, while adding the full amount brings a nice kick without overwhelming the other flavors.

Can I bake the shrimp instead of frying?

You can bake them, but frying truly gives that signature crispiness and golden color. If you bake them, use a wire rack on a baking sheet and spray lightly with oil, baking at 425°F (220°C) for about 10–12 minutes.

How do I make the shrimp extra crispy?

Make sure your oil is hot enough before frying (around 350°F/175°C) and don’t overcrowd the pan. Also, using panko breadcrumbs mixed with shredded coconut creates the best crispy crust.

Final Thoughts

Trust me, once you try this Coconut Shrimp with Lime Chili Dip recipe, it will become a go-to favorite in your kitchen. The balance of crunchy, sweet shrimp with the tangy, spicy dip is pure joy. Whether you’re sharing it at a party or treating yourself, this dish delivers on flavor and fun every time. Give it a whirl—you won’t regret it!

Coconut Shrimp with Lime Chili Dip Recipe