Home Easy Appetizers Coconut Shrimp with Tangy Greek Yogurt Sauce

Coconut Shrimp with Tangy Greek Yogurt Sauce

by Victoria Baker


Coconut Shrimp Snack

Coconut Shrimp with Tangy Greek Yogurt Sauce


Coconut Shrimp

  • 1 pound shrimp deveined and deshelled
  • cup flour
  • Fry batter mix 1 cup flour, ½ cup corn meal, 2 teaspoons baking soda, 1 tsp salt, 1 tsp pepper, 1 tsp red pepper flakes, all mixed together
  • 1 can coconut milk
  • ½ bag shredded coconut flakes about 8 ounces
  • Coconut Oil for frying

Tangy Greek Yogurt Sauce:

  • 1 cup Greek Yogurt
  • 1 lime zested and juiced
  • 1 shallot diced finely
  • 2 tablespoons chopped parsley
  • 1 tablespoon sugar
  • ¼ yellow pepper chopped
  • 1 tsp pepper


Coconut shrimp:

  • Take out four bowls and place the shrimp in one, then the flour, then the fry batter mix, then the coconut flakes.
  • Pour the can of coconut milk into the fry batter mix, and mix together until it makes a cake like batter.
  • Take out a large cast iron skillet or other pan that is good for frying. Pour about 1 inch of oil and heat.
  • Coat the shrimp in flour. Shake excess flour, and dredge in the fry batter mix. Finish by coating the shrimp in the coconut flakes, and place shrimp in the oil. Fry each side until they are golden brown. The shrimp should be pink when you cut into it. When done frying, place on a paper towel to drain. Repeat until all shrimp is fried.

Tangy Greek Yogurt Sauce:

  • Mix all ingredients together in a bowl, and chill until ready to serve.

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