Coconut Shrimp. Who doesn’t love a classic coconut shrimp? It is so golden brown, crunchy and a little bit sweet. And with this Sriracha Hot Honey (my new favorite thing), you will need more than a drizzle and you’ll WANT to dunk the whole shrimp in there. This is a super easy recipe with a few components that you can serve as an app, or as dinner on a taco or with rice. Plus I adore mangos so any excuse to eat them (sweet, savory) makes me happy.
Mango Salsa & Hot Honey
I like to make these first to get them out of the way. Salsa always gets better as it sits anyway so lets give it a few minutes! It’s super simple we just cut everything up, toss everything together. The honey is also just as simple. Mix all ingredients together in a small bowl. Microwave the honey so that the sugar fully dissolves and we caramelize it a bit. You can make it as spicy as you want it with a little more sriracha.
Frying the Shrimp
Like when we fry most things, you’ll need a shallow baking dish or bowl for your coating/batter. In this instance, it’s one bowl for coconut and breadcrumbs and another for a lightly beaten egg. Dredge shrimp in egg, then coat in shredded coconut and make sure to cover the best you can.
The only tricky thing you could come across when frying this shrimp is heating the oil. Give it time to warm up! Avocado oil has a high smoke point, meaning it can take a lot of heat before it smokes up. Throw a pinch of coconut in there or add a “trial piece” of shrimp.
If the oil immediately sizzles, its ready. If not, scoop out with a slotted spoon and give it a little more time. I like to heat on medium while coating all the shrimp. Then turn it up a little higher right when we fry because adding cold shrimp to the oil will cool it down a little. And we want this shrimps golden brown and crunchy.
When you make this coconut shrimp, please let me know your thoughts or comment below! Or you can reach out to me on Instagram @quartersoulcrisis. I really love to hear from you. Looking for another shrimp recipe? These Shrimp Club Tacos w/ Old Bay Mayo are one of my faves!
Coconut Shrimp w/ Sriracha Hot Honey & Mango Salsa
Equipment
- high smoke point oil like Avocado Oil
- medium sized skillet
Ingredients
for the Coconut Shrimp & Hot Honey
- 3/4 lb Shrimp peeled & deveined (i like tails on)*
- 1 cup Shredded Unsweetened Coconut
- 1/4 cup Panko Bread Crumbs
- 1 large Egg lightly beaten
- 3/4 cup Avocado Oil or other high smoke point oil
- 1/4 cup Honey
- 1 tbs Juice of Lime
- 1 tbs Sugar
- 2 tsp Sriracha
for the Mango Salsa
- 1 Avocado cut into chunks
- 1 ripe Mango cut into chunks
- Juice of one Lime
- Salt & Pepper to taste
- 1 tbs Chopped Cilantro
- 1 clove Garlic pressed or very finely minced
Instructions
- Make Mango Salsa: Cube your mango & avocado and put them in a bowl together. Add juice of lime, cilantro, glove garlic & toss together. Add salt & pepper to taste. Cover and set aside to meld flavors together while you cook.
- Make Hot Honey: In small microwavable safe bowl or dish, add all ingredients (¼ cup honey, 1tbs juice of lime, 1tbs sugar. 2tsp srirarcha). Microwave for 30 seconds until honey bubbles and sugar dissolves. Set aside.
- Coat Shrimp: Pat shrimp dry. In a shallow dish, add one egg lightly beaten. In another shallow dish, add 1 cup shredded coconut & ¼ cup panko bread crumbs and mix together. In a medium skillet, add all of your avocado oil & begin to heat. Next, coat shrimp in egg, then coconut bread crumb mixture. You can coat most of your shrimp before oil is heating.
- Fry Shrimp: To check if oil is heated, add pinch of coconut. If it sizzles immediately & is lightly smoking, it’s ready. Turn heat up to medium-high. Add shrimp. I add 6-7 at a time. Fry until golden brown on one side and turning pink (2-3 minutes). Flip. Cook 2-3 minutes more. Remove and place on double lined paper towel. Repeat with all shrimp.
- Serve with drizzle of hot honey, pinch of salt over the shrimp, & mango salsa.
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