Tangy Jumbo Shrimp with Coconut Dipping Sauce

Tangy Jumbo Shrimp with Coconut Dipping Sauce

  • Prep: 10 min
  • Cook Time: 8 min
  • Total: 18 min
  • Serving: 4 Servings

An amazing appetizer or starter to a 3-course meal, these spicy jumbo shrimp are served with a coconut dipping sauce made with wasabi, ginger and lime.


  • 1/3 cup unsweetened coconut milk
  • 1 teaspoon cornstarch
  • 3 teaspoons wasabi paste
  • 2 teaspoons fresh grated ginger
  • 2 tablespoons lime juice
  • 1 pound fresh jumbo shrimp, peeled and deveined
  • 2 teaspoons cooking oil
  • 1 tablespoon soy sauce
  • 1 tablespoon minced garlic


  1. In a small saucepan, mix together the coconut milk and the cornstarch and cook over low heat for 4 minutes, stirring frequently. Set aside the mixture to cool.
  2. In the meantime, combine the wasabi paste, the ginger and 1 tablespoon of the lime juice in a small bowl.
  3. Slowly whisk in the coconut mixture to the wasabi mixture until well blended.
  4. In a large sauté pan or wok, heat the oil over medium-high heat and then stir-fry the shrimp for 2-1/2 minutes. Mix in the soy sauce and garlic and continue to cook for 1 additional minute.
  5. Remove the shrimp from the heat, pour in the remaining lime juice and toss.
  6. Transfer the shrimp to a platter, or 4 individual plates, and serve with the dipping sauce.

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