Golden Honey Coconut Shrimp: A Crispy, Sweet Seafood Sensation
Our Golden Honey Coconut Shrimp recipe is a delightful blend of Southern flair and tropical charm that will elevate any dinner table.
Equipment
- 1 Fryer or Large Frying Pan
- 1 Heat Safe Strainer Scoop
Ingredients
- 2 lbs jumbo wild-caught Gulf shrimp, peeled and deveined
- 4 beaten eggs
- 1 1/2 cup all-purpose flour
- 1 cup Italian breadcrumbs
- 1 cup sweet shredded coconut, chopped
- Salt and pepper to taste
- Soybean oil for frying
- honey for drizzle
- 1/2 cup granulated honey powder
Instructions
- Begin by peeling and deveining the jumbo wild-caught Gulf shrimp, ensuring they are thoroughly cleaned. Pat them dry with a paper towel to remove any excess moisture.
- In a shallow bowl, beat four eggs until well mixed and set aside.
- In a separate bowl, combine the all-purpose flour, Italian breadcrumbs, honey powder, shredded coconut, salt, and pepper. Mix them together until well combined, creating a flavorful coconut batter.
- Heat soybean oil in a deep skillet or frying pan over medium-high heat. Make sure there is enough oil to fully submerge the shrimp.
- Take each shrimp and dip it into the beaten eggs, allowing any excess to drip off. Then coat it generously in the coconut batter mixture, ensuring an even coating on all sides.
- If you need to make the batter stick real good, you can double dip and coat each shrimp.
- Carefully place the coated shrimp into the hot oil and fry for approximately 5 minutes or until they turn golden brown and crispy. Be cautious not to overcrowd the pan; fry them in batches if necessary.
- Once cooked, remove the fried shrimp from the oil and place them on a paper towel-lined plate to absorb any excess oil.
- Serve your Honey Drizzled & Fried Coconut Shrimp while they are still hot and crispy. Arrange them on a platter and drizzle a generous amount of honey over the top for that perfect touch of sweetness.