Today we are sharing one of my personal favorites… Coconut Shrimp, completed with a honey soy dipping sauce!
Drooling…
If you love appetizer recipes like we love appetizer recipes then you have to try these incredible Mexican antojitos, or my cheesy bacon wrapped jalapeño poppers!
This coconut shrimp comes together quickly and makes the perfect party appetizer or a great addition to any meal.
First, the Honey Soy Dipping Sauce
The subtle saltiness in the honey soy dipping sauce is the PERFECT addition to compliment the slight sweetness of the coconut shrimp.
So to make it, in a small saucepan combine the honey, soy sauce, rice vinegar, minced garlic, and minced ginger.
Bring to a boil over medium heat and let it cook for 2 minutes.
Strain the sauce through a fine mesh strainer to remove the pieces of ginger and garlic and set aside until ready to serve.
Breading the Shrimp
To bread the shrimp in the panko/coconut mixture there are a few steps. First you will need to set up the breading station and for that, you will need 3 shallow bowls.
In the first bowl combine the flour and cornstarch, mixing with a fork to combine.
In the second bowl add the eggs and whisk until they are smooth.
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And, in the third bowl combine the panko, sweetened shredded coconut, garlic powder, and salt, mixing to combine.
To bread the shrimp; first dip the shrimp into the flour mixture, turning to coat completely.
Next, dip in the egg mixture, coating the shrimp completely.
Finally, transfer the shrimp into the panko/coconut mixture and turn to fully coat.
Repeat the above steps until all of the shrimp are breaded.
Cooking the Coconut Shrimp
In a large deep skillet add the vegetable oil and heat it up over medium heat until it is hot.
Carefully add the shrimp into the hot oil and fry them for 4-6 minutes per side until they are a deep golden brown colour.
After the shrimp are cooked, transfer them to a plate lined with paper towels to drain the excess oil.
Serve the coconut shrimp with a side of the honey soy dipping sauce and sprinkle with some freshly chopped parsley.
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More Mouth-Watering Appetizers
📖 Recipe
Coconut Shrimp with Honey Soy Dipping Sauce
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Print Recipe Pin RecipeIngredients
- 1 pound Raw Shrimp 16/20 size, deveined but tails attached
- ¼ cup All Purpose Flour
- ¼ cup Cornstarch
- 2 Eggs
- ½ cup Panko Breadcrumbs
- ½ cup Sweetened Shredded Coconut
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- 1 cup Vegetable Oil for frying
- Fresh Parsley chopped (for serving)
Honey Soy Dipping Sauce
- ¼ cup Honey
- ¼ cup Soy Sauce
- 2 Tablespoons Rice Vinegar
- 1 teaspoon Garlic minced
- 1 teaspoon Ginger minced
Instructions
Honey Soy Dipping Sauce
- In a small saucepan combine the honey, soy sauce, rice vinegar, minced garlic, and minced ginger.
- Over medium heat, bring to a boil and boil for 2 minutes.
- Strain the sauce through a fine mesh strainer to remove the chunks of ginger and garlic and set aside until ready to serve.
Breading the Shrimp
- To set up the breading station you will need 3 shallow bowls.
- In the first bowl combine the flour and cornstarch, mixing to combine.
- In the second bowl add the eggs and whisk until smooth.
- In the third bowl combine the panko, sweetened shredded coconut, garlic powder, and salt, mixing to combine.
- To bread the shrimp; first dip in the flour mixture, turning to coat completely. Dip in the egg mixture, coating completely. Transfer to the panko/coconut mixture and turn to fully coat.
- Repeat step 5 until all of the shrimp are breaded.
Cooking the Coconut Shrimp
- In a large deep skillet add the vegetable oil and heat over medium heat.
- Add the shrimp into the hot oil and fry for 4-6 minutes per side until they are a deep golden brown.
- Transfer the cooked shrimp to a plate lined with paper towels to drain.
- Serve immediately with a side of the honey soy dipping sauce.
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Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
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