Thai Coconut Shrimp Dip with Wonton Chips

Gear up for game night with a dazzling new appetizer like this Thai Coconut Shrimp Dip. It was submitted by Jen Beckman as a Savory entry in the BIG Snackable Recipe Contest (entries are now closed, but the winners will be announced on that post!).

The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play: www.godairyfree.org/snackable-ebook

To qualify for the contest, this Thai Coconut Shrimp Dip recipe uses Coconut Milk Beverage from So Delicious Dairy Free.

Alisa’s Testing Notes

This unique shrimp dip recipe is loaded with flavor and goes nicely with the salted, homemade Asian-style chips.

I do recommend sauteing over medium-low heat to keep from over-browning the shallots and to prevent too much sputtering when you add the curry paste. You can also whisk the tapioca starch into the milk before adding for a more seamless cook. That said, I did feel that lite or original coconut milk would give the recipe more body than milk beverage (once baked, it was a little thin).

Special Diet Notes: Thai Coconut Shrimp Dip

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, and optionally paleo. Just be sure to select a fish sauce and red curry paste that fits your dietary needs.

Thai Coconut Shrimp Dip

 

Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Jen Beckman

Serves: 4; doubles like a dream

Ingredients

• 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

Instructions

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.

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