Get 15% off any Cookware Set with Code: QTH5UTJK |  Only on Amazon
Honey Coconut Shrimp
Honey Coconut Shrimp
Serves: 6
Cook Time: 1hr

Dive into this sweet and savory coconut shrimp recipe!


½ cup honey

¼ cup granulated sugar

1 Tsp finely grated lemon zest plus 

2 Tbsp fresh lemon juice

1 Tsp black pepper, divided

3 cups all-purpose flour, divided

1 Tsp kosher salt

2 large eggs, lightly beaten

1 cup water

2 Tsp baking powder

2 cups sweetened shredded coconut

2 cups panko breadcrumbs

1 Lb peeled and deveined tail-on raw medium shrimp

Vegetable oil (for frying)


1. Prepare the Honey Pepper Sauce

In a saucepan, bring honey, granulated sugar, lemon zest, lemon juice, and 1/2 teaspoon of black pepper to a simmer and stir until the sugar dissolves. Then, set aside for later.

2. Set Up Your Breading Station

In one bowl, combine 2 cups of flour with kosher salt and the remaining 1/2 teaspoon of black pepper.

In another bowl, whisk eggs, water, baking powder, and the remaining 1 cup of flour.

In a third bowl, mix shredded coconut and panko breadcrumbs.

3. Breading the Shrimp

First, pat the shrimp dry with a paper towel. Then, dredge each shrimp in the seasoned flour, shaking off any excess.

Next, dip the shrimp into the egg mixture, ensuring they are well-coated.

Finally, press each shrimp into the coconut and panko mixture, making sure they are fully coated. Press lightly to help the coating adhere.

4. Frying the Shrimp

Heat about 3 inches of vegetable oil in a Dutch oven over medium-high heat until hot (about 325°F).

Fry the shrimp in batches, making sure not to overcrowd the pan. Cook for about 2-3 minutes or until golden brown and cooked through.

Remove the shrimp with a slotted spoon and place on a paper towel-lined plate to drain any excess oil.

5. Make it Drizzle

Drizzle the honey pepper sauce over the crispy coconut shrimp or serve it on the side for dipping.


1. Keep It Crispy 

If making a large batch, keep fried shrimp warm in a 200°F oven while finishing the rest.

2. Extra Crunch

For an extra crunchy texture, double-dip the shrimp in the egg and coconut-panko mixture.

3. Flavor Boost

Add a pinch of cayenne pepper to the seasoned flour for a spicy kick.