Coconut shrimp with lemongrass chili dip

The perfect snack for in between meals with great crunch and delicious flavor.


Difficulty: Medium

Time: 20 min. preparation time, 0 min. baking time

Nutrition: Calories ca 404 / Protein 27g / Carbohydr. 32g / Fat 23g

Ingredients (2 servings)

400 gshrimp (ready to cook)
100 gall-purpose flour
80 gDijon mustard
0.5 tspcurry powder
100 gpanko
50 gcoconut shavings
2 cmlemongrass (the white end)
60 mlsweet chili sauce
50 mlplain yogurt (3.8%)
0.25lime (zest)
vegetable oil for deep frying (approx. 500ml)


cooking tongs (optional), 3 bowls, skimmer, whisk (optional), deep frying pan, cutting board, knife, paper towel, small bowl

Wine Tip

Gewürztraminer Rheinhessen, medium-dry, 2011
This Gewürztraminer wine is a tasty counterpart to the spicy chilli dip. The acidity makes for a refreshing aftertaste.

Step 1

Coconut shrimp with lemongrass chili dip

Set up three bowls for the shrimp batter. Put flour in the first. In the second, blend the eggs, mustard, and curry powder. Mix panko and coconut shavings in the third.

3 bowls, whisk (optional)

100 g all-purpose flour / 2 eggs / 80 g Dijon mustard / 0.5 tsp curry powder / 100 g panko / 50 g coconut shavings

Step 2

Coconut shrimp with lemongrass chili dip

Now, season shrimp with salt and pepper and dip each one in the three bowls. First the flour, then the egg mixture, finishing off with the panko-coconut mix.

cooking tongs (optional)

400 g shrimp / salt / pepper

Step 3

Coconut shrimp with lemongrass chili dip

Deep fry the breaded shrimp in a deep frying pan with hot vegetable oil for approx. 30 – 60 sec. on both sides until golden. Remove and place on a paper towel-lined plate to drain excess oil.

cooking tongs (optional), skimmer, deep frying pan, paper towel

vegetable oil for deep frying

Step 4

Coconut shrimp with lemongrass chili dip

For the dip, finely chop a small piece from the white end of a stick of lemongrass. Then mix sweet chili sauce with plain yogurt, finely chopped lemongrass and the zest from a quarter of the lime. Season with salt and pepper and serve with the crispy shrimp.

cutting board, knife, small bowl

2 cm lemongrass / 60 ml sweet chili sauce / 50 ml plain yogurt / 0.25 lime