Tender Tropical Shrimp with Chilli Lime Aioli

Tender Tropical Shrimp with Chilli Lime Aioli

Makes: 3 servings

Carbs per Serving:

Protein per Serving:

Fat per Serving:


?         ½lb shrimp, peeled and deveined, tails intact

?         1 egg yolk

?         2 Tbsp coconut milk

?         ½cup shredded coconuts, unsweetened

?         ¼cup coconut flakes, unsweetened

?         ¼cup mayonnaise

?         ¼tsp garlic powder

?         Sea salt

?         Freshly ground black pepper

?         Vegetable oil


For the Aioli:

?         ¼cup mayonnaise

?         1 tsp freshly squeezed lime juice

?         1 Tbsp chilli sauce

?         ½tsp red pepper flakes



  • Pour about an inch of oil into a heavy bottom pot and place over medium flame. Heat until the temperature reaches a consistent 350 degrees F.
  • Meanwhile, combine the coconut milk, shredded coconut, coconut flakes, egg yolk, mayonnaise, and garlic powder in a bowl. Season with salt and pepper, then mix well.
  • Coat each shrimp with the batter, then drop into the hot oil. Cook for 5 minutes, or until shrimp is golden brown. Transfer to a plate lined with paper towels using a slotted spoon.
  • Combine the ingredients for the aioli in a bowl, then serve at once alongside the shrimp.