This week we’re back in Mystic again with a recipe featuring the delicious Coconut and Thai Blend from The Spice and Tea Exchange. Containing coconut flakes, garlic, ginger, and lemongrass, this blend lends itself perfectly to being incorporated into a creamy dipping sauce. Pairing the dip with coconut encrusted shrimp, this appetizer will be a standout at your next holiday gathering. Aside from dipping the coconut shrimp, you can also enjoy the dip with Thai spring rolls, vegetable sticks, or any thick, buttery cracker. Crab Rangoons and crispy fried wontons work excellently too! With only a few ingredients, you can prepare this simple dip ahead of time, chill it, and serve later.

The Spice and Tea Exchange is a franchise with about 65 locations in the USA. Check it out to see if there’s a store near you. The store offers a wide variety of specialty spice mixes, flavored sugars, loose leaf tea, an array of salts, and other complementing products.

**This post is not sponsored and The Creative Eats makes no financial gains on promoting this store or their products.

We hope you enjoy this easy and creative holiday appetizer! Let us know how it turns out in the comments below.

Happy Holidays!

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Ingredients: Shrimp

• 1 lb. raw, peeled, and deveined shrimp (approx. 24 pieces)*
• 1, 13.5 oz. can coconut milk (you will only use half, 6.5oz.*)
• 3 oz. of unsweetened shredded coconut*

Ingredients: Dipping Sauce 

• 1 tablespoon white horseradish* (We use Gold’s brand.)
• 1/4 cup mayo
• 1/4 cup sour cream
• 1/4 cup Greek yogurt  (We use Fage 2% brand.)
• 1 1/2 teaspoons Coconut Thai Blend (from The Spice and Tea Exchange)
• juice from 1/2 lime
• 1/2 teaspoon fish sauce

Method of Preparation: Shrimp 

1. Coat the peeled and deveined shrimp in 6.5 oz. of coconut milk.
2. Roll in the shredded coconut and place on a unlined sheet tray.
3. Place into preheated oven and cook for 8-10 minutes at 350F.
4. Next, combine all the ingredients for the dip together in a bowl. Stir together and serve chilled alongside the baked shrimp.

Serves: 6-8 people as an appetizer

Enjoy!

NOTES:

* Figure on approximately 3 shrimp per person if served alongside other appetizers

* Since you are only using half the can of coconut milk, you can use the other half to make the Shrimp Thai Red Curry , if you HALVE the recipe.

* Make sure you purchase the unsweetened shredded coconut rather than the sweetened coconut flakes. The unsweetened shredded tends to be much drier and will stick better to the shrimp.