Real Recipes From Real Home Cooks ®

coconut shrimp with almond sriracha dipping sauce

(1 rating)
Recipe by
Teresa Jacobson
New Orleans, LA

I haven't made coconut shrimp in years and I struggled to remember what went into the batter. I started throwing stuff together and this came out better than I remember. The sauce is the perfect pairing to the crunchy shrimp.

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 30 Min
method Pan Fry

Ingredients For coconut shrimp with almond sriracha dipping sauce

  • 1 lb
    uncooked shrimp, deveined & deshelled
  • 1 c
  • 1/2 c
  • 1/2 c
    coconut flour
  • 1/2 c
    corn meal
  • 2 tsp
    baking soda
  • 1 tsp
  • 1 tsp
    black pepper
  • 1 tsp
    red pepper flakes
  • 2 can
    coconut milk, unsweetened (divided)
  • 1 c
    unsweetened coconut, finely shredded
  • coconut oil, for frying
  • 1/2 c
    unsweetened almond butter
  • 1 Tbsp
    key lime juice
  • 2 Tbsp
    sriracha sauce
  • 1/3 c
    coconut milk, unsweetened

How To Make coconut shrimp with almond sriracha dipping sauce

  • 1
    Place the four ingredients for the dipping sauce in a bowl and stir well to combine; set aside.
  • 2
    In a separate dish, combine the 1/2 c. flour, coconut flour, corn meal, baking soda, salt, pepper, and pepper flakes. Stir well to combine. Add one whole can and the partial can of coconut milk; stir well. Batter may be thick.
  • 3
    In two separate dishes, place the flour in one and coconut in the other.
  • 4
    Melt your coconut oil for frying. Dredge shrimp first through the flour, then through the batter, then in the coconut. Add to heated oil. Fry each side until golden brown and shrimp is pink. Serve hot with the dipping sauce.