Coconut shrimp with Castello® Chilli & Ginger Cream Cheese dip

Coconut shrimp is a true crowd pleaser. Perfectly crispy on the outside, tender and juicy on the inside. These coconut shrimps are a perfect finger food, however they also make a delicious meal served alongside a fresh salad or bed of rice Served with our luxurious chilli and ginger cream cheese dip, you can be sure that these crunchy coconut shrimp will disappear from the plate as soon as they are served.

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Coconut shrimp with Castello® Chilli & Ginger Cream Cheese dip

Ingredients

For the Shrimp:

16 shrimps, cleaned with the tail on
100 g plain flour
3 eggs, beaten
150 g shredded coconuts
neutral oil for frying
salt to season
sesame seeds to serve

For the Dip:

1 Castello® Chilli & Ginger Cream Cheese Ring 125
2 tbsp sour cream
juice of 1 lime
freshly ground pepper
fresh limes wedge to serve
fresh ground coriander to serve

Preparation

Toss the shrimps in flour and shake off any excess before dipping them in the beaten egg on both sides.

Coat the shrimps in the shredded coconut and place them on a plate.

Heat the oil in a large saucepan to 180° C.

Fry the shrimps in oil a few at a time until golden and crispy.

Let them drain on a tray lined with kitchen paper for a few seconds before serving on a suitable dish.

Sprinkle with salt flakes and sesame seeds.

Stir together the Castello® Chilli & Ginger Cream Cheese Ring, sour cream, and lime juice and season with black pepper.

Place the cream cheese dip in a bowl, add the coconut shrimp on a side.

Decorate with lime wedges, salt, sesame seeds and fresh coriander.

Enjoy the wonderful flavours and take your senses to the breathtaking coast of Thailand with every bite!

Tips & Tricks

If you use frozen shrimps, make sure to thaw and pat them dry before coating. If the shrimps are damp, the coating does not stick easily.

Sensory hack tip

Try freezing the coated shrimps for about 30 minutes before frying. This ensures that they do not overcook and gives the crumb time to get that delicious golden colour.

Serving Suggestion

Leave the tail on to use as a handle when you coat the shrimps. It also makes it easier to eat the shrimps if you serve them as finger food.

Tips & Tricks

Buy shrimps that are already deveined and peeled to save time.

Sensory hack tip

For an extra spicy crust, mix the shredded coconut with panko breadcrumbs.

Serving Suggestion

You can butterfly the shrimp to get a larger surface and room for more crumb – and thereby more crunch.

Tips & Tricks

Make sure to cook the shrimps in batches to prevent the temperature of the oil from dropping too much.

FAQs

  • How to make coconut shrimp?

    It is fast and super easy to make coconut shrimp. Coat in flour, egg, and shredded coconut before frying in oil. Remember to shake off any excess flour before coating the shrimps in egg. Fry for about 2-3 minutes until the shrimps are golden.

  • What to dip coconut shrimp in?

    We recommend a prickling dipping sauce of Castello® cream cheese with chilli and ginger mixed with sour cream and lime. The soft cream cheese dip with the spicy flavours accompanies the crunchy and sweet shrimps very well.

  • What to serve with coconut shrimp?

    You can serve coconut shrimp with cream cheese dip on its own as an entertaining appetiser or a small snack. You can also make it as part of a bigger buffet with different finger foods. Or serve it as its own dinner meal together with some fresh salad or a side of rice.

  • How long does coconut shrimp keep?

    You can store fried coconut shrimp for up to three days in the fridge in an airtight container. In the freezer, they will keep for up to two months.

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