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Coconut Shrimp w/ Curry Dipping Sauce

Servings: 6 (as appetizer)


  • 1 lb shrimp peeled & deveined, tails on
  • 1 can light coconut milk
  • 1 cup flour + 1/2 cup
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 1 cup shaved coconut
  • 6 tbsp light mayonnaise
  • 2 tbsp light sour cream
  • 1 tbsp curry powder
  • 1/2 tsp cayenne pepper
  • 2 tbsp minced onion
  • salt and pepper to taste


  • In a large bowl, refrigerate and soak the shrimp in the coconut milk for 30 minutes.
  • Preheat the oven to 400F. Dry shrimp on paper towels.
  • Get three medium bowls; fill one bowl with 1 cup flour, one with 2 whisked eggs, and one with 1 cup panko, 1/2 cup flour and 1 cup coconut (mixed).
  • To prepare the shrimp, coat in flour, dip in the egg wash, then roll in the coconut mixture. Repeat with each shrimp.
  • Place all of the shrimp on a foil-wrapped baking sheet. Bake at 400F until golden and crispy (about 15-20 minutes).
  • To make the curry dipping sauce, whisk together the mayo, sour cream, curry powder, cayenne pepper, onion, salt and pepper.