Coconut Shrimp with Honey Soy Dipping Sauce

4.39 from 13 votes

Savory and crispy coconut shrimp served with a delicious salty-sweet dipping sauce.

Cook Time1

Total Time1

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 475kcal

Author: Jessica

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.

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.

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.