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Coconut Shrimp with Honey Sriracha Sauce – Healthyish Foods

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.
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  • 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

  • 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
  • colander
  • mixing bowl
  • saucepan
  • 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!


Serving: 3g, Calories: 654kcal, Carbohydrates: 72g, Protein: 15g, Fat: 36g, Saturated Fat: 27g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 125mg, Sodium: 849mg, Potassium: 317mg, Fiber: 6g, Sugar: 46g, Vitamin A: 6587IU, Vitamin C: 49mg, Calcium: 106mg, Iron: 4mg