Shrimp and Coconut Citrus Dip



Coconut Citrus Dip

1 can Coconut Milk

Zest Orange and Lime

1/8 cup Sugar, white

Court Boullion

1 gallon Water

2 Tblsp. Salt

2 each Bay Leaves

2 Tbslp. Toasted Fennel Seeds

6 each Peppercorns

1 each Jalapeno, sliced and deseeded

1 each onion

Cornstarch Slurry:

1 Tblsp. Cornstarch

About 2 Tblsp. Water

Note: The slurry should have more water than starch and should be thin like milk.

33-45 count Shrimp, deveined



  1. Peel shrimp and save the shells for the court boullion
  2. Start the water and add all of the flavorings into the pot.
  3. Once the water has come to a boil bring to a simmer and add your shrimp. Depending on the size of the shrimp check them between 3-5 minutes. They should be tender.
  4. Strain and then chill the shrimp in a ice bath until cool and place in the fridge.

Coconut Dipping Sauce:                 

  1. Zest an orange and a lime into the milk and then add your sugar. Heat the milk until the sugar has dissolved and citrus zest has infused in the milk
  2. Add a little slurry at a time until the consistency of the sauce has thickened. Don’t add all of it at once.
  3. Chill in a ice bath and then refrigerate.

Yields: 33-45 shrimp pieces and 1 cup of dipping sauce