Coconut Shrimp with Chili Lime Sauce

Coconut Shrimp with Chili Lime Sauce


  • 16 extra large shrimp peeled, deveined and tail intact

  • 2 Tbsp. J. Olive Co. Coconut Balsamic

  • 1 cup flaked coconut

  • 1/2 cup panko breadcrumbs

  • 1/2 cup all purpose flour

  • 1 large egg, beaten

  • 1 Tbsp. water

  • EVOO for deep frying

Chili Lime Dipping Sauce

  • 1/4 cup fresh lime juice

  • 1 cup Asian Sweet Chili Sauce (in supermarkets)

  • 1 tsp. J. Olive Co. Sesame Oil

  • 2 scallions minced plus some for decoration

  • 1/4 cup chopped fresh cilantro


  1. In a large bowl add shrimp to Coconut Balsamic. In a shallow bowl add flaked coconut, breadcrumbs and flour and mix to combine. In another bowl add egg mixed with water.

  2. Dip shrimp in egg mixture then roll in breadcrumb mixture.

  3. In a deep heavy pot, heat EVOO to 375 degrees. Add shrimp a few at a time and do not overcrowd. Fry until golden brown, about 3 minutes. Drain on paper towels.

  4. Meanwhile in another bowl mix all ingredients for dipping sauce. Let sit at room temperature until ready to serve.

  5. Place shrimp on a large platter. Place dipping sauce in a small bowl alongside shrimp. Sprinkle minced scallions over shrimp to decorate.

Recipe courtesy of Bazaar Olive Oil