Coconut Shrimp with Honey Sriracha Sauce
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Spicy, sweet and crispy, these Coconut Shrimp with Honey Sriracha Sauce check all the boxes. There is something about coconut shrimp that is really hard to resist. Whether it is served as an appetizer or as an entrée, this coconut shrimp recipe is a winner.
Paired with delicious honey sriracha sauce and fresh mango fruit salsa, this might be the ultimate flavor combination. Sweet, spicy, crispy and delicious!
If you love shrimp recipes, try my Garlic Butter Shrimp Scampi or my Shrimp Pasta with Roasted Red Pepper Sauce.
Table of Contents
Why You’ll Love This Recipe
- Crispy and delicious. This coconut shrimp recipe is simple yet delicious. Breaded in sweet coconut and panko breadcrumbs, these shrimp have the ultimate crispy crust.
- Sweet, spicy and fresh. Paired with the sweet and spicy honey sriracha sauce and fresh mango salsa, you’ll have a hard time not finishing off the entire platter.
- Easy to share. This appetizer recipe is perfect fro sharing. I can guarantee they won’t last long.
Recipe Ingredients
Shrimp
- Shrimp – You’ll need one pound of raw thawed jumbo shrimp. Peel and devein. Option to leave the tail on or remove it.
- Oil – You’ll need a neutral oil for shallow frying. Vegetable, canola or avocado oil will all work.
Coconut Panko Breading
- AP Flour – This breading calls fro AP flour.
- Seasoning – Season the flour with kosher salt and cracked black pepper.
- Eggs – You’ll need large eggs for this recipe.
- Coconut – This recipe calls for sweetened coconut flakes.
- Breadcrumbs – Use panko breadcrumbs for this recipe.
Honey Sriracha Sauce
- Honey – You’ll need honey to sweeten the sauce.
- Sriracha – Sriracha adds spice and flavor to the sauce recipe. Use less for a less spicy sauce.
- Butter – Butter helps round out the flavor of the sauce.
- Soy Sauce – Low sodium soy sauce adds umami and depth of flavor to the sauce.
- Lemon Juice – Fresh squeezed lemon juice adds brightness and flavor to the sauce.
Mango Strawberry Salsa
- Fruit – This salsa calls for diced mango, diced strawberries, and diced pineapple. Keep everything roughly the same size.
- Vegetables – You’ll need diced cucumber, shallots, and jalapeno in this salsa.
- Citrus – You’ll need fresh squeezed lemon and lime juice for this recipe.
- Herbs / Seasoning – Season the salsa with a pinch of kosher salt and freshly chopped cilantro.
Variations
Coat in sauce. Option to toss the shrimp in the honey sriracha sauce or serve it as a dipping sauce. I like serving it as a dipping sauce because the breading stays crunchier than it would otherwise.
Serve salsa on the side. Option to serve the mango salsa on the side. The fruit juices can soften the coconut shrimp as they sit.
Expert Tips
Thaw the shrimp by placing the package in the refrigerator overnight. Pull it out about 20 minutes before you want to use the shrimp. Rinse the shrimp in a colander under cold water. Remove the shells and devein if necessary. Pat the shrimp dry using a paper towel before you begin breading.
Extra salsa can be enjoyed throughout the week. Enjoy over fish, grilled chicken, or scoop up with chips.
How to Make
Combine the Salsa
- In a large mixing bowl, combine the diced cucumber, diced shallots, diced jalapeno, diced strawberries, diced pineapple, diced mango, chopped cilantro, a pinch of kosher salt, and fresh squeezed lemon and lime juice. Toss until well combined.
Make the Honey Sriracha Sauce
- In a saucepan over medium-low heat, combine the honey, butter, sriracha, low sodium soy sauce and fresh squeezed lemon juice. Stir until well combined. Remove from the heat and set it aside.
Prep the Shrimp
- Place thawed shrimp in a colander and rinse them under cold water. Remove the shells and make sure the shrimp are deveined. You can leave the tail on or take it off, whatever you prefer. Pat the shrimp dry with a paper towel.
Setup the Breading Station. Grab Three Plates.
- 1. Add AP flour, kosher salt and cracked black pepper to the first plate. Toss together.
- 2. Whisk the eggs and add them to the second plate.
- 3. Combine the sweetened shredded coconut and panko breadcrumbs to the third plate.
Taking one shrimp at a time and dredge it through the flour mixture, followed by the whisked egg and finally through the coconut and panko mixture.Make sure each shrimp is well coated during each station. Repeat for all shrimp.
Shallow Fry The Shrimp
- Heat an 11-inch nonstick skillet over medium high heat. Add vegetable oil. Once the oil is hot but not smoking, add 4-5 shrimp to the pan. You do not want to overcrowd the pan.Shallow fry for 1-3 minutes per side or until they are golden brown and cooked through. Cooking time will vary based on the size of the shrimp. If they are getting too brown, reduce the heat.Placed the cooked shrimp on a paper towel to absorb any excess oil. Repeat until all of the shrimp are cooked.
Assemble
- Add the honey sriracha sauce to a small bowl. Place it in the center of the platter. Surround the sauce bowl with the coconut shrimp. Place the mango salsa on the side or sprinkle it over the shrimp. Serve hot and enjoy!
Storage
- Store any extra mango salsa or honey sriracha sauce separately in covered containers in the refrigerator and enjoy throughout the week. Leftover shrimp can be stored in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.
Frequently Asked Questions
What can I do with extra fruit salsa?
Enjoy throughout the week with chips, serve over fish or grilled chicken.
Is this coconut shrimp recipe good to make ahead of time?
No, it’s best enjoyed immediately. I would not make this ahead of time.
Other Shrimp Recipes to Consider Trying
Coconut Shrimp with Honey Sriracha Sauce
Spicy, sweet and crispy, these coconut shrimp with honey sriracha sauce check all the boxes. There is something about crispy coconut shrimp with sweet and spicy honey sriracha sauce and fresh mango salsa that's really hard to resist.
Equipment
- 3 plates
- 1 colander
- 1 saucepan
- 1 11-inch nonstick skillet
Ingredients
Shrimp
- 1 lb. jumbo raw shrimp, thaw, remove shell, devein
- vegetable oil, for shallow frying – option to oven bake or air fry for a lighter version
Coconut Panko Breading
- ⅓ cup AP flour, all purpose
- pinch kosher salt
- few turns cracked black pepper
- 2 large eggs, whisked
- 1 cup sweetened coconut flakes
- ½ cup panko breadcrumbs
Honey Sriracha Sauce
- 2 tablespoons honey
- 2 tablespoons sriracha
- 2 tablespoons butter
- 1 tablespoon low sodium soy sauce
- 2 teaspoons lemon juice, fresh squeezed
Mango Strawberry Salsa
- 1.5 cups mango, diced small, remove pit
- 1 cup strawberries, diced small, remove the stem
- 1 cup pineapple, diced, fresh or canned will work
- ¾ cup cucumber, diced small, core seeds before dicing
- ½ cup shallots, diced small
- ¼ cup jalapeno, diced small, remove seeds and veins before dicing
- 2-4 tablespoons cilantro, chopped small, fresh cilantro
- 1 tablespoon lemon juice, fresh squeezed
- 1 tablespoon lime juice, fresh squeezed
- pinch kosher salt, to enhance flavor
Instructions
Combine the Salsa
- In a large mixing bowl, combine the diced cucumber, diced shallots, diced jalapeno, diced strawberries, diced pineapple, diced mango, chopped cilantro, a pinch of kosher salt, and fresh squeezed lemon and lime juice. Toss until well combined.
Make the Honey Sriracha Sauce
- In a saucepan over medium-low heat, combine the honey, butter, sriracha, low sodium soy sauce and fresh squeezed lemon juice. Stir until well combined. Remove from the heat and set it aside.
Prep the Shrimp
- Place thawed shrimp in a colander and rinse them under cold water. Remove the shells and make sure the shrimp are deveined. You can leave the tail on or take it off, whatever you prefer. Pat the shrimp dry with a paper towel.
Setup the Breading Station. Grab Three Plates.
- 1. Add AP flour, kosher salt and cracked black pepper to the first plate. Toss together.2. Whisk the eggs and add them to the second plate. 3. Combine the sweetened shredded coconut and panko breadcrumbs to the third plate.
- Taking one shrimp at a time and dredge it through the flour mixture, followed by the whisked egg and finally through the coconut and panko mixture. Make sure each shrimp is well coated during each station. Repeat for all shrimp.
Shallow Fry the Shrimp
- Heat an 11-inch nonstick skillet over medium high heat. Add vegetable oil. Once the oil is hot but not smoking, add 4-5 shrimp to the pan. You do not want to overcrowd the pan.Shallow fry for 1-3 minutes per side or until they are golden brown and cooked through. Cooking time will vary based on the size of the shrimp. If they are getting too brown, reduce the heat.Placed the cooked shrimp on a paper towel to absorb any excess oil. Repeat until all of the shrimp are cooked.
Assemble
- Add the honey sriracha sauce to a small bowl. Place it in the center of the platter. Surround the sauce bowl with the coconut shrimp. Place the mango salsa on the side or sprinkle it over the shrimp. Serve hot and enjoy!
Notes
Leftover shrimp can be stored in an airtight container in the refrigerator for three to four days. Sauce and salsa should be stored separately in airtight containers in the refrigerator. Reheat shrimp in the microwave until warmed through.
Nutrition
Serving: 3shrimp -does not include the sauce or fruit salsa, Calories: 140kcal, Carbohydrates: 13g, Protein: 11g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 118mg, Sodium: 397mg, Potassium: 133mg, Fiber: 1g, Sugar: 4g, Vitamin A: 170IU, Calcium: 46mg, Iron: 1mg
