Crispy Coconut Lime Shrimp with Tequila Lime Dipping Sauce -- Lime juice and zest is the zip that coconut shrimp has been needing. --

Crispy Coconut Lime Shrimp with Tequila Lime Dipping SauceCoconut Lime Shrimp

Lime juice and zest are the zip that coconut shrimp has been longing for! Super easy to make these coconut lime shrimp as well as the tequila lime dipping sauce. Don't skip the sauce! ;-)
Course Appetizers, Main Dish
Cuisine Seafood
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people


  • 1 pound jumbo peeled & deveined shrimp
  • 1/2 cup unbleached all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon cumin
  • 1/4 teaspoon sea salt
  • 2 large organic brown eggs
  • Juice of ½ lime
  • 3/4 cup panko bread crumbs
  • 1 cup unsweetened organic shredded coconut
  • Zest of 1 lime
  • Coconut oil for frying
  • Tequila Lime Dipping Sauce:
  • 1 cup plain Greek yogurt
  • 1 tablespoon tequila
  • 2 teaspoons lime juice
  • 2 teaspoons raw honey
  • Zest of 1 lime
  • Dash of sea salt


  1. Gather 3 medium sized bowls for the breading station. In the first bowl, combine flour, cornstarch, black pepper, cayenne, cumin, and sea salt. Beat the eggs and lime juice together in the second bowl. In the third bowl, combine, panko breadcrumbs, shredded coconut, and lime zest.
  2. Dip the shrimp into the flour mixture, then the egg mixture, and lastly, dredge the shrimp in the coconut mixture, pressing the coconut mixture gently to adhere to the shrimp. Set the coated shrimp to the side.
  3. In a large skillet over medium heat, add about ½ an inch of coconut oil to cover the bottom of the pan. Fry the coconut shrimp in batches for about 4-6 minutes, flipping shrimp halfway through cook time.
  4. Remove the cooked shrimp from the pan and allow to rest on a paper towel-lined plate or on a cooling rack. Sprinkle with lime zest and serve with tequila lime dipping sauce.
  5. Tequila Lime Dipping Sauce: In a small bowl, whisk all the ingredients together. Refrigerate the sauce for at least 15 minutes prior to serving to allow the flavors to deepen. Store tightly covered in the refrigerator for 5 days.

Recipe Notes

Tips: *You can make the shrimp ahead of time and reheat them in a 400° F oven for about 6-8 minutes, or until fully heated. They refrigerate very well. I wouldn’t refrigerate longer than 3 days.