Coconut Shrimp with Spicy Peach Dip

If you’ve ever wondered how to make coconut shrimp, you’ve come to the right place. You will NEVER order coconut shrimp from a restaurant again. It’s just not the same. Not even close. It’s like comparing Dominos Pizza to our Grilled Pizza with our homemade pizza dough recipe. Or even Kim Kardashian to Beyonce. Try as they may, they will never be on the same level.

(Side Bar – We here at FoodieandWine.com are proud card carrying members of the “We’ve never watched Keeping up with The Kardashians” group). The Bachelor is clearly the better choice. Clearly. 

Back to regular programming……

Coconut Shrimp

These babies are good enough on their own, but if you like to dip them in something our favorite dipping sauce is a spicy peach base. There are several brands on the market, but we tend to make our own in the summer. Less preservatives and other additives we just don’t need. We just dice up a few peaches, throw in a little red pepper flakes and thai chili sauce and stick it on the stove until the peaches breaks down. Start with just a pinch of peppers and chili sauce and increase to taste. We do not add any sugar since the peach is sweet enough.

Coconut Shrimp with Spicy Peach Dip

A few things to note:

Stove temperatures vary, so start with the medium low setting and increase to medium if it takes more than 2 minutes per side to cook or the coconut isn’t browning.

This recipe will work with any size shrimp. Just adjust the cooking time accordingly.

These freeze well. Just place the coconut covered shrimp in a freezer safe container until you’re ready to fry them.

This recipe is easily adaptable to different nutritional requirements: use gluten free Panko crumbs if you’re gluten-free, skip the salt if you’re on a low sodium diet, etc.

Make sure to check out our other popular Seafood recipes: Boom Boom Shrimp, Baked Lobster Tails, Steamer Clams with Garlic, and Instant Pot Salmon.

Coconut Shrimp with Spicy Peach Dip

Coconut Shrimp with Spicy Peach Dip

Coconut Shrimp with Spicy Peach Dip
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Calories: 527kcal
Author: Darcey Olson
Cost: $5

Ingredients

  • 2 Eggs
  • ¼ cup Coconut Flour
  • ¼ tsp Ground Cayenne Pepper
  • ¼ tsp Kosher Salt
  • ¼ Paprika
  • ½ cup Panko Crumbs
  • ½ cup Shredded Coconut
  • 1 lb Medium Shrimp (Deveined and Tails On)
  • Coconut Oil
  • SPICY PEACH DIP:
  • 1 Peach (Pitted and Diced)
  • Spicy Thai Chili Sauce (To Taste)
  • Red Pepper Flakes (To Taste)

Instructions

  • Add diced peaches, thai chili sauce and red pepper flakes to a small saucepan and heat over medium heat until the peaches breaks down. Start with just a pinch of peppers and chili sauce and increase to taste. Once slightly bubbling, remove from heat and set aside.
  • Add the eggs to a medium size bowl and whisk. Set aside.
  • Add the coconut flour, cayenne pepper, salt and paprika to a medium size bowl. Set aside.
  • Add the Panko Crumbs and shredded coconut to a medium size bowl. Set aside.
  • Picking the shrimp up by the tail, gently dip the shrimp in the flour mixture making sure the majority of the body is coated.
  • Immediately dip the flour covered shrimp into the egg bowl, making sure any excess egg drops off. Dip the egg drenched shrimp into the coconut/Panko mixture. Make sure to coat it well! You may have to press down gently.
  • Repeat this process until all of the shrimp are covered with the coconut mixture.
  • Add 3 Tablespoons of Coconut Oil to a medium size non-stick skillet and let it heat up for 2-3 minutes over medium low heat.
  • Gently transfer a small batch of shrimp to the skillet and let them cook for about 1-2 minutes per side. Time depend on each individual stove and the size of the shrimp.
  • Move the cooked shrimp to a plate lined with a paper towel, to soak up the excess oil.
  • Repeat until all the coconut covered shrimp have been cooked. You may have to add a few tablespoons of coconut oil to the pan between batches.
  • Serve with the peach dip and enjoy immediately!
  • SPICY PEACH DIP: We just dice up a few peaches, throw in a little red pepper flakes and thai chili sauce and stick it on the stove until the peaches breaks down. Start with just a pinch of peppers and chili sauce and increase to taste. We do not add any sugar since the peach is sweet enough.

Nutrition

Calories: 527kcal | Carbohydrates: 39g | Protein: 57g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 529mg | Sodium: 834mg | Potassium: 893mg | Fiber: 8g | Sugar: 19g | Vitamin A: 1052IU | Vitamin C: 22mg | Calcium: 205mg | Iron: 4mg
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Join the Conversation

  1. Are you using raw or cooked shrimp in this recipe? I can’t wait to make it!

    1. Mary I use raw shrimp when I have recipes using heat, and cooked shrimp on non-heat recipes!

  2. Donna stokes says:

    First – this recipe is fabulous, but I changed because Panko bread crumbs are not paleo. To make & be paleo perfect, I substituted plain pork rinds & made crumbs of them in food processor & added unsweetened coconut flakes. I also puréed the sauce. Works much better. This is a keeper!!

    1. Donna that sounds incredible! I don’t think I’ve eaten pork rinds since I was a kid.

    2. I Googled bread crumb substitute for Paleo – Chai Seeds was the answer. I’m gonna try it but the pork rinds sound awesome !

  3. Hi! Can’t wait to try these. I didn’t see the recipe for the peach dip. Did I miss it?

    1. I don’t see it either.

      1. This has been updated to include the dip instructions in the recipe portion, not just the body of the post. Thanks for your feedback!

  4. Hi! Can’t wait to try these. I didn’t see the recipe for the peach dip. Did I miss it?

    1. Jenna I have it typed out in the top of the post vs putting in the recipe card. A few folks have missed it, so I’m going to move it to the recipe card. Thanks for letting me know!!

  5. Suzanne Barry says:

    Where is the spicy peach sauce

    1. Suzanne I have it typed out in the top of the post vs putting in the recipe card. A few folks have missed it, so I’m going to move it to the recipe card. Thanks for letting me know!!

  6. Panko bread crumbs are not paleo; they’re made with wheat. So, they’re definitely not gluten free!

    1. Hi Pamela – As noted above, there are several “gluten free” paleo approved Panko products on the market. Here’s a link to a few:
      CLICK HERE FOR PALEO APPROVED PRODUCTS

    2. Shredded Coconut works wonderfully and of course, is Paleo approved!

  7. I’ve never had coconut shrimp, but these look really tasty! I keep meaning to try the paleo diet too

  8. We love coconut shrimp and I’ve been searching for a good gluten-free recipe for quite some time. Can’t wait to give this one a whirl!

  9. I just started growing into the paleo lifestyle. I absolutely love coconut shrimp & this has to be one of the best paleo-friendly recipes I’ve found! Can’t wait to try it! :)

  10. Coconut Shrimp is one of my FAVORITE recipes ever. I love the spicy peach dip pairing. can’t wait to give it a try.

  11. Love this and have used coconut flour for other recipes. Panko breadcrumbs are the only kind to use. Just perfect, and will be making this

  12. Super intrigued by that spicy peach dip. Thanks for the recipe!

  13. Shrimp is a favorite of me and my husband! Thanks for the recipe!

    1. Mine too! I always make an extra batch to eat a few days later!

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