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Coconut Shrimp with Lime Chili Dip Recipe

Coconut Shrimp with Lime Chili Dip Recipe
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★★★★★

4.8 from 17 reviews

Crispy and flavorful Coconut Shrimp served with a zesty Lime Chili Dip, perfect as an appetizer or snack. The shrimp are coated with a crunchy mixture of shredded coconut and panko breadcrumbs, then fried to golden perfection, complemented by a creamy, tangy dip with sweet chili and lime.

Ingredients

Scale

Shrimp and Coating

  • 200g large shrimp, peeled and deveined
  • 1/2 cup shredded coconut
  • 1/2 cup panko breadcrumbs
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • Salt and black pepper, to taste
  • Oil for frying (vegetable or canola oil)

Lime Chili Dip

  • 3 tbsp mayonnaise
  • 1 tbsp sweet chili sauce
  • 1 tsp lime juice
  • Pinch of salt

Instructions

  1. Prepare the shrimp: Pat the shrimp dry with paper towels to remove excess moisture. Season lightly with salt and black pepper to enhance the flavor.
  2. Set up breading station: Arrange three bowls: one with all-purpose flour, one with beaten egg, and one with a mixture of shredded coconut and panko breadcrumbs. This setup will make the coating process streamlined.
  3. Coat the shrimp: Dredge each shrimp first in the flour to create a dry base, then dip into the beaten egg to moisten, and finally coat evenly with the coconut-panko mixture for a crispy texture.
  4. Fry the shrimp: Heat oil in a skillet over medium heat until hot but not smoking. Fry the shrimp for about 2 to 3 minutes on each side, or until they turn golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
  5. Make the lime chili dip: In a small bowl, combine mayonnaise, sweet chili sauce, lime juice, and a pinch of salt. Mix well until smooth and chilled until ready to serve.
  6. Serve: Arrange the crispy coconut shrimp on a platter alongside the lime chili dip. Serve immediately as a delicious appetizer or snack.

Notes

  • For best results, use large shrimp and ensure they are well-patted dry before seasoning and breading.
  • Adjust the amount of sweet chili sauce in the dip to suit your preferred level of sweetness and spice.
  • You can bake the shrimp at 400°F (200°C) for 12-15 minutes as a healthier alternative to frying.
  • Make sure oil is hot enough before frying to avoid greasy shrimp – test by dropping a small piece of coating to see if it sizzles immediately.
  • Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Coconut shrimp, lime chili dip, appetizer, fried shrimp, seafood snack, crispy shrimp, easy appetizer, party food

Find it online: https://maicook.com/coconut-shrimp-with-lime-chili-dip-recipe-5/