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 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 mango salsa, this might be the ultimate combination.
This coconut shrimp recipe is simple yet absolutely delicious. Breaded in sweet coconut and panko breadcrumbs, these shrimp are have the ultimate crispy crust. Paired with the sweet and spicy honey sriracha sauce, you’ll have a hard time not finishing off the entire platter.
I like using panko breadcrumbs for this recipe because they have more texture and are crispier than a traditional breadcrumb. There is nothing better than biting into coconut shrimp that has a perfectly crunchy outside. Regular breadcrumbs will not give you this same texture.
When preparing the shrimp, you want to make sure you’ve removed the shells and that the shrimp are deveined. I like using frozen raw jumbo shrimp that have been deveined. I place the package in the refrigerator overnight and then pull it out about an hour before I want to use the shrimp. Rinse the shrimp in a colander under cold water and then remove the shells. Pat them dry using a paper towel before you begin breading them.
When serving the coconut shrimp, you can either 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 then it would if they are dressed with the sauce. Same goes for the mango strawberry salsa. The juice from the fruit can soften the crust, so you can serve it on the side or on top of the shrimp.
This recipe makes about 25 coconut shrimp. The nutrition fact below account for each person enjoying a serving of 3 shrimp with sauce and mango salsa.
Also, it’s important to note that this recipe make a good bit of the salsa. So, store any leftover mango strawberry salsa, covered in the refrigerator and enjoy through the week. You can add it to salads, wraps or enjoy it on its own. You can also freeze the coconut shrimp for 45-60 days in an airtight Ziplock freezer bag. They will also stay fresh for 2-3 days in the refrigerator in an airtight container.
Perfect for parties, holidays or any gathering these coconut shrimp with honey sriracha sauce are guaranteed to be a hit. Looking for more shrimp recipes? Try my blackened shrimp taco bowls with mango salsa or my shrimp scampi with linguini and broccoli rabe.
Coconut Shrimp with Honey Sriracha Sauce
- 1 lb. thawed raw shrimp – jumbo size, remove shell, devein
- 1 cup vegetable oil , for frying you can also bake the shrimp for a lighter version
Coconut Panko Breading
- ⅓ cup AP flour , all purpose
- ½ teaspoon 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 soy sauce
- 2 teaspoons lemon juice, fresh squeezed
Mango Strawberry Salsa
- 1 cup cucumber, diced, remove the seeds and core before dicing
- ½ cup shallots, diced
- ¼ cup jalapeno, diced, remove the seeds and veins before dicing
- 1.5 cups strawberries, diced, remove the stem about 12-15 strawberries
- 1.5 cups pineapple, diced, fresh or canned will work
- 2 cups mango, diced, I used two mangoes it was about 1 cup each
- ¼ cup cilantro, chopped, fresh cilantro
- 1 tablespoon lemon juice, fresh squeezed
- 1 tablespoon lime juice, fresh squeezed
- Pinch salt
- 3 plates
- mixing bowl
- 11-inch non-stick skillet
Prepare 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 salt, and lemon / lime juice.
- Toss until well combined.
Prepare the honey sriracha sauce:
- In a saucepan over medium-low heat, combine the honey, butter, sriracha, soy sauce and lemon juice. Stir until well combined. Remove from the heat and set it aside.
Prepare the coconut shrimp:
- Place the 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.
- Next, you’ll prepare the breading station.
- Grab three plates. Add the flour, salt and pepper to the first plate. Toss together.
- Add the whisked eggs to the second plate.
- Then, add the shredded coconut and panko breadcrumbs to the third plate.
- Taking one shrimp at a time, you will 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 until all of the shrimp are breaded.
Cook the shrimp:
- Next, heat an 11-inch non-stick skillet over medium high heat. Add the vegetable oil.
- Once the oil is hot but not smoking, add 4-5 shrimp into the pan. You do not want to overcrowd the pan.
- Sear each one for 1-2 minutes per side or until they are golden brown and opaque in the center.
- Cooking time will vary based on the size of your shrimp. If they are getting too dark, simply 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 the platter:
- Add the honey sriracha sauce to a small bowl. Place it in the center of the platter.
- Surround the bowl with the shrimp.
- Place the mango salsa on the side or sprinkle it over the shrimp.
- Serve hot and enjoy!