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.
- 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
- Preheat your oven to 400ºF.
- 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.
- 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.
- 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).
- Garnish with scallions and serve with the crispy chips.
3 Comments
I made this for a New Years Eve party. It was very good! I followed the recipe except for adding about 1 oz more shrimp. The dip did become quite liquid after baking, and I’m not quite sure how I would fix that. Maybe a touch more tapioca flour? I used regular So Delicious coconut milk. Will definitely make this again.
Glad you enjoyed! It was probably the liquid released from the shrimp. Two fixes … I would thoroughly drain and pat dry the shrimp before adding, also you can use light or full-fat coconut milk (like So Delicious Culinary Coconut Milk – same as the cans) instead of milk beverage.
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