Put the Lime in the Coconut Shrimp
Transport your taste buds to a tropical paradise with "Put the Lime in the Coconut Shrimp," a dazzling recipe that combines crispy, golden shrimp with refreshing citrus and sweet coconut flavors. Tender shrimp are coated in a unique blend of panko breadcrumbs, unsweetened shredded coconut, and zesty lime, then fried to perfection for a crunchy, irresistible texture. A quick-to-make lime-chili dipping sauce featuring sweet chili sauce, creamy mayonnaise, and a touch of garlic adds the perfect balance of tangy and spicy notes to complement the shrimp's rich, tropical flair. Whether you're planning a crowd-pleasing appetizer or a fun dinner with exotic flair, this 30-minute dish is easy to prepare and bursting with vibrant flavors. Serve warm and let the combination of lime, coconut, and shrimp steal the show! Keywords: crispy coconut shrimp, lime-chili dipping sauce, tropical shrimp recipe, easy shrimp appetizer, quick seafood recipe.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 eggs
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 2 cups vegetable oil (for frying)
- 0.5 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon lime juice (for dipping sauce)
- 1 clove garlic, finely minced
Instructions
In a shallow dish, combine the flour, salt, black pepper, and lime zest.
In a second shallow dish, whisk the eggs with 2 tablespoons of lime juice until well combined.
In a third shallow dish, mix the shredded coconut and panko breadcrumbs.
Dip each shrimp into the flour mixture, shaking off any excess. Next, dip it into the egg mixture, and finally coat it in the coconut-panko mixture, pressing gently to adhere the coating.
Place the coated shrimp on a plate and repeat with the remaining shrimp.
Heat the vegetable oil in a large skillet or deep pot over medium heat until it reaches 350°F (175°C).
Carefully fry the shrimp in batches for about 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain excess oil.
While the shrimp cool slightly, make the dipping sauce by combining the mayonnaise, sweet chili sauce, lime juice, and minced garlic in a small bowl. Stir until smooth and well mixed.
Serve the coconut shrimp warm with the lime-chili dipping sauce on the side.
Nutrition Facts
Calories |
6000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 541.0 g | 694% | |
| Saturated Fat | 119.4 g | 597% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1229 mg | 410% | |
| Sodium | 1886 mg | 82% | |
| Total Carbohydrate | 197.1 g | 72% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 45.4 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 455 mg | 35% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2050 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
