Coconut Shrimp with Cilantro Lime Crema Dipping Sauce is a delectable dish that embodies the essence of tropical flavors and crispy indulgence. This culinary creation features succulent shrimp coated in shredded coconut and panko breadcrumbs, resulting in a crispy exterior that encases the tender, flavorful crustaceans. Paired with a vibrant Cilantro Lime Crema Dipping Sauce, it’s a delightful appetizer or main course that transports your taste buds to a sunny beachside paradise.

At the heart of this dish lies the star attraction – plump and juicy shrimp. These ocean gems are first peeled and deveined, ensuring a clean and delightful seafood experience. The secret to their irresistible allure lies in the coating – a blend of shredded unsweetened coconut and panko breadcrumbs. This mixture creates a magical contrast of textures: the crispiness of the coconut and breadcrumbs giving way to the succulent shrimp within.

To achieve the ultimate crispy delight, the shrimp are treated to a three-step dance. First, they are lightly dusted with all-purpose flour, ensuring a smooth surface for the subsequent steps. Then, they take a dip into a beaten egg mixture seasoned with a pinch of salt and ground black pepper, allowing the coating to adhere. Finally, they are enveloped in the coconut and breadcrumb mixture, where each piece is lovingly coated with a layer of tropical goodness.

The stage for these coconut shrimp is set in a skillet filled with shimmering canola oil, preheated to a precise 350°F (175°C). Each shrimp takes a brief but exhilarating plunge into the hot oil, where it transforms into a golden masterpiece. In just a few minutes on each side, the shrimp turn from pale pink to a dazzling hue of crispy golden brown, while maintaining their tender and succulent core.

As any great performance needs a captivating partner, these coconut shrimp are joined by a Cilantro Lime Crema Dipping Sauce. This sauce is a blend of sour cream, mayonnaise, and a burst of flavors from fresh cilantro, zesty lime zest, and lime juice. A hint of garlic, a pinch of salt, and a dash of ground black pepper create a lively and zesty condiment that complements the shrimp’s richness with bright and herbal notes.

When served, the Coconut Shrimp with Cilantro Lime Crema Dipping Sauce is a visual delight. The plate boasts an arrangement of golden-brown shrimp, each glistening with its coconut coating, ready to be dipped into the creamy cilantro-lime embrace. This dish is not just a treat for the taste buds; it’s a feast for the eyes, with colors and textures reminiscent of a sunny beachside paradise.

Coconut Shrimp with Cilantro Lime Crema Dipping Sauce offers a delightful escape to a tropical paradise, where the sweet essence of coconut mingles with the briny succulence of shrimp. With every bite, you’ll experience a symphony of textures, from the crispy crunch of fried coconut flakes to the tender shrimp, complemented by the zesty and herbal notes of the dipping sauce. It’s a dish that invites you to savor the flavors of the tropics, transporting your senses to a sun-soaked oasis, no matter where you are. Whether enjoyed as a delectable appetizer or a mouthwatering main course, this dish is a testament to the joy of culinary creativity and the beauty of blending flavors and textures to create a truly memorable dining experience.

Crispy Coconut Shrimp with Cilantro Lime Crema Dipping Sauce

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: New AmericanDifficulty: Hard

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Coconut Shrimp with Cilantro Lime Crema Dipping Sauce is a tantalizing combination of crispy coconut-crusted shrimp, served with a zesty cilantro and lime-infused sauce, delivering a taste of tropical paradise in every bite.

Ingredients

For the Crispy Coconut Shrimp
1 pound 1 large shrimp, peeled and deveined
1 cup 1 all-purpose flour
1 cup 1 unsweetened coconut flakes
1 cup 1 panko breadcrumbs
2 large 2 eggs
1 teaspoon 1 salt
1 teaspoon 1 ground black pepper
for frying, canola oil
for serving, lime wedges
For the Cilantro Lime Crema
1/2 cup 1/2 sour cream
1/2 cup 1/2 mayonnaise
1/4 cup 1/4 cilantro, freshly chopped
1 large 1 lime, zested and juiced
to taste, salt and ground black pepper

Directions

Prepare the Cilantro Lime Crema Dipping Sauce:
In a bowl, combine the sour cream, mayonnaise, chopped cilantro, lime zest, lime juice, salt, and ground black pepper. Mix well until all the ingredients are thoroughly combined. Taste and adjust the seasoning as needed. Cover the sauce, and refrigerate it while you prepare the coconut shrimp.
Prepare the Breading Stations:
In a shallow dish, combine the shredded coconut and panko breadcrumbs. Mix them together to create the coating mixture. In another shallow dish, place the all-purpose flour. In a third shallow dish, whisk the eggs together with salt and black pepper.
Coat the Shrimp:
Dip each shrimp first into the flour, shaking off any excess, then into the egg mixture, allowing any excess to drip off, and finally into the coconut and breadcrumb mixture. Press the coating gently onto the shrimp to ensure it adheres.
Heat the Oil:
In a large skillet or a deep fryer, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Shrimp:
Carefully place the coated shrimp into the hot oil using tongs. Be cautious not to overcrowd the skillet. Fry the shrimp for about 3 minutes on each side or until they turn golden brown and crispy. Ensure they are cooked through and the shrimp turns pink.
Drain and Serve:
Remove the cooked shrimp from the oil, and place them on a plate lined with paper towels to drain any excess oil. Serve the Coconut Shrimp hot with the prepared Cilantro Lime Crema Dipping Sauce on the side for dipping.