Crispy Coconut Shrimp with Spicy Honey Cream Sauce

Ingredients

For the Shrimp

• 1 lb (450 g) large shrimp, peeled and deveined (tails on)

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

Breading

• ½ cup all-purpose flour

• 2 large eggs

• 1 tbsp milk

• 1 cup panko breadcrumbs

• 1 cup shredded sweet coconut

For Frying

• Vegetable oil (for deep frying)

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Spicy Honey Cream Sauce

• ½ cup mayonnaise

• 2 tbsp sweet chili sauce

• 1 tbsp honey

• 1 tsp sriracha (adjust to taste)

• 1 tsp lime juice

• ½ tsp smoked paprika

Mix all ingredients until smooth.

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Instructions

1. Prepare the Shrimp

1. Pat shrimp dry with paper towels.

2. Season with salt, pepper, and garlic powder.

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2. Prepare the Breading Station

Set up three bowls:

1. Bowl 1: Flour

2. Bowl 2: Eggs + milk, whisked

3. Bowl 3: Panko + shredded coconut

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3. Bread the Shrimp

1. Coat shrimp in flour.

2. Dip into egg mixture.

3. Press into coconut-panko mixture until fully coated.

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4. Fry the Shrimp

1. Heat oil to 350°F (175°C).

2. Fry shrimp in batches 2–3 minutes until golden brown.

3. Remove and place on paper towels to drain.

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5. Assemble the Dish

1. Place crispy shrimp in a bowl or plate.

2. Drizzle generously with spicy honey cream sauce.

3. Garnish with extra toasted coconut or chili flakes.

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✅ Result:
Ultra crispy coconut shrimp with a crunchy coating and a sweet, creamy, slightly spicy sauce — similar to popular restaurant appetizers.