Mediterranean Coconut Shrimp with Lime Chili Dip

Time: 25–30 minutes
Serves: 3–4

This Mediterranean Coconut Shrimp recipe offers a crunchy, golden exterior with tender, juicy shrimp inside. Coated in shredded coconut and panko, the shrimp are fried to perfection and served with a zesty lime chili dip that balances sweet, tangy, and mildly spicy flavors. It’s an elegant appetizer, snack, or light meal that’s quick to prepare and full of tropical, Mediterranean-inspired flair.

Ingredients

For the Shrimp:

1 lb (450g) large shrimp, peeled and deveined

½ cup all-purpose flour

2 large eggs, beaten

1 cup shredded coconut (sweetened or unsweetened)

½ cup panko breadcrumbs

Salt and pepper, to taste

Vegetable oil, for frying

For the Lime Chili Dip:

½ cup mayonnaise

2 tbsp sweet chili sauce

Juice of 1 lime

1 tsp lime zest

½ tsp garlic powder

Pinch of salt

Optional Garnish:

Lime wedges

Chopped cilantro

Instructions

Prepare the breading station:

In one bowl, place the flour.

In a second bowl, beat the eggs.

In a third bowl, mix shredded coconut, panko breadcrumbs, salt, and pepper.

Coat the shrimp:

Pat the shrimp dry with paper towels.

Dredge each shrimp in flour, shaking off excess.

Dip into the beaten eggs, then press into the coconut-panko mixture, coating evenly.

Fry the shrimp:

Heat about ½ inch of vegetable oil in a large skillet over medium heat.

Fry shrimp in batches, 2–3 minutes per side, until golden brown and cooked through.

Remove and drain on a plate lined with paper towels.

Prepare the lime chili dip:

In a small bowl, whisk together mayonnaise, sweet chili sauce, lime juice, lime zest, garlic powder, and salt until smooth.

Serve:

Arrange shrimp on a serving platter.

Serve with lime chili dip on the side.

Garnish with lime wedges and chopped cilantro if desired.

Tips & Variations

Shrimp Selection and Preparation

Use large, firm shrimp for the best texture. Avoid pre-cooked shrimp, as they can become rubbery when fried.

Pat shrimp dry thoroughly before breading to ensure the coating sticks and fries evenly.

Coconut and Panko Coating Tips

Mix sweetened or unsweetened shredded coconut depending on your desired flavor. Sweetened adds a hint of sweetness, unsweetened keeps it more savory.

Press the coconut-panko mixture firmly onto the shrimp for a crunchy coating.

For extra flavor, add a pinch of smoked paprika or chili powder to the breading mix.

Frying Tips

Maintain medium heat; too hot and the coating will burn before the shrimp cooks, too low and the shrimp may absorb excess oil.

Fry in small batches to avoid overcrowding the pan, which ensures even crisping.

Drain fried shrimp on paper towels to remove excess oil.

Lime Chili Dip Variations

Add a splash of sriracha or red pepper flakes for extra heat.

Substitute mayonnaise with Greek yogurt for a lighter dip.

Mix in a small amount of honey for a sweeter, tangy balance.

Serving Suggestions

Serve as an appetizer or party finger food with toothpicks.

Pair with a light salad or steamed vegetables for a main course.

Garnish with fresh cilantro, lime wedges, or thinly sliced red chili for presentation and extra flavor.

Make-Ahead Tips

Shrimp can be breaded in advance and refrigerated for up to an hour before frying.

The lime chili dip can be prepared a few hours ahead and stored in the fridge.

Q&A

Q: Can I bake the coconut shrimp instead of frying?
Yes. Preheat the oven to 400°F (200°C) and bake on a parchment-lined baking sheet for 12–15 minutes, flipping halfway, until golden and cooked through. Baking is healthier but may be slightly less crispy.

Q: Can I use frozen shrimp?
Yes, but make sure to thaw completely and pat dry before breading to prevent excess moisture and soggy coating.

Q: Can I make the lime chili dip vegan?
Yes. Use a vegan mayonnaise alternative, and the dip will still be creamy and flavorful.

Q: How spicy is this recipe?
The heat mainly depends on the shrimp coating and the chili in the dip. Adjust by adding more or less sweet chili sauce, red pepper flakes, or jalapeños to suit your taste.

Q: Can I make this ahead of time?
You can prep the shrimp and dip in advance, but fry the shrimp just before serving for the best crispiness.

Nutrition

(Per serving – based on 4 servings)

Calories: ~310

Protein: 20g

Fat: 18g

Carbohydrates: 20g

Fiber: 2g

Sugar: 6g

Sodium: 480mg

(Values may vary depending on shrimp size, type of coconut, and amount of oil used.)

Conclusion

Mediterranean Coconut Shrimp with Lime Chili Dip is a crispy, flavorful dish that balances sweet, savory, and tangy elements. The crunchy coconut and panko coating pairs beautifully with tender shrimp, while the zesty lime chili dip adds a refreshing kick. Quick to prepare yet impressive in presentation, it’s perfect for appetizers, parties, or a light main course. This dish captures Mediterranean-inspired flavors with a tropical twist, making it a crowd-pleasing favorite.