Here's a recipe for coconut fried shrimp with a sweet, creamy dipping sauce made with rum and a twist of lime. The shrimp is fried in healthy coconut oil!

Coconut Fried Shrimp with Sweet Coconut Cream Dipping Sauce


For the sauce:

  • 6 Tbsp coconut cream*
  • 2 Tbsp fresh lime juice
  • 2 Tbsp raw honey
  • 1/2 tsp powdered ginger
  • 2 Tbsp rum
  • 1/4 red pepper flakes
  • 1-2 Tbsp coconut milk or coconut water

For the shrimp

  • 2 cups virgin coconut oil
  • 24 large shrimp thawed
  • 1/2 cup flour
  • 1 tsp salt
  • 1 tsp powdered ginger
  • 1 egg beaten
  • 2 cups dried unsweetened shredded coconut


For the sauce:

  1. Mix all ingredients together except the coconut milk. Thin the sauce with coconut milk until it reaches the consistency you like.**

For the shrimp:

  1. Heat the coconut oil over medium heat in a wok, deep frying pan, or pot.
  2. Get out three small bowls or shallow baking dishes. In one, mix the flour, salt, and ginger. In another, beat the egg. In the third, pour the shredded coconut.
  3. Test the oil by flicking cold water in the pot. If it's hot enough, the oil will pop.
  4. Dredge the shrimp in first the flour mixture, then the egg, and then the coconut. Fry in hot oil until golden brown, turning once.

Recipe Notes

*You can scoop the cream off the top of an unshaken can of full-fat coconut milk if you don't want to buy this separately.
**Add more honey, ginger, or red pepper flakes to taste.