Thai Coconut Shrimp Dip
Prep time
Cook time
Total time
Serves: 4; doubles like a dream
  • 16 wonton skins or 4 Paleo wraps, cut into 32 triangles
  • 3 tablespoons coconut oil, divided
  • 1 large shallot, minced
  • 1 tablespoon red curry paste
  • 2 tablespoons tapioca flour
  • 1 cup So Delicious Unsweetened Coconut Milk Beverage (see testing notes above)
  • 1 tablespoon fish sauce
  • 4 ounces of cooked shrimp, all shell and tail removed, coarsely chopped
  • ¼ cup slivered green onions (green parts only), plus more for garnish
  • 2 tablespoons shredded coconut
  • sea salt
  1. Preheat your oven to 400ºF.
  2. Melt 1 tablespoon coconut oil. Arrange the triangles on a baking sheet, and lightly brush each with the melted coconut oil. Season lightly with salt, then bake until crisp and golden, about 5-7 minutes. Leave the oven on.
  3. In a medium saute pan over medium heat (see testing notes above), combine the remaining two tablespoons coconut oil with the shallot and saute until tender, about 3 minutes. Add the red curry paste and stir until aromatic, just 30 seconds, then sprinkle in the tapioca flour, stirring constantly. Pour in the milk beverage and the fish sauce, and whisk until smooth. Mixture will thicken as it comes to a simmer; once it is thick and creamy, fold in the shrimp and scallions.
  4. Transfer the mixture to an oven-proof serving dish and sprinkle with the coconut. Bake until bubbly at the edges and browned on top (about 15 minutes).
  5. Garnish with scallions and serve with the crispy chips.
Recipe by Go Dairy Free at