Coconut Shrimp with Almond Sriracha Dipping Sauce

Teresa Jacobson


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 vote
20 Min
30 Min
Pan Fry


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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(s)
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


  • 1Place the four ingredients for the dipping sauce in a bowl and stir well to combine; set aside.
  • 2In 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.
  • 3In two separate dishes, place the flour in one and coconut in the other.
  • 4Melt 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.

Printable Recipe Card

About Coconut Shrimp with Almond Sriracha Dipping Sauce

Main Ingredient: Seafood
Regional Style: American
Other Tag: Healthy

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