Coconut Honey Shrimp
Serves: 4
Time: 45 Minutes
Ingredients
Coconut Shrimp
- 400 grams peeled, cleaned shrimp-medium size
- 1 large beaten egg
- 1/2 cup all purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup panko breadcrumbs
- 1/2 cup sweet coconut flakes
- 9/10 as needed oil for frying
- 1 Chinese rice vermicelli
- 5 slice pineapple-cut in small parts
Honey Garlic Sauce
- 1/4 cup honey, or more to taste
- 3 clove minced garlic
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1/2 cup water
Directions
- In a shallow dish, mix salt and flour. In a small bowl, whisk the egg and add pepper. On a dinner plate, mix the breadcrumbs and the coconut.
- Cover each shrimp in flour, shaking off the excess. Then dip in eggs and lay on the coconut/panko mixture. Press the breading with the palm of your hand the help it settle well on the shrimp then gently shake off the excess.
- After breading all the shrimp, let them rest for 10-15 minutes.
- In the meantime, boil water and add Chinese rice vermicelli. NOTE: Follow the instructions placed on the noodle’s box for better results.
- In a large skillet, heat up about 1/2 inch of oil on medium-high heat. Fry the shrimp until golden.
- Drain on paper towels.
- In a medium saucepan, over medium heat, combine honey, garlic and soy sauce. In a small bowl, combine cornstarch and water then add to the mixture and stir until thickened.
- Serve the rice vermicelli with pineapple and the shrimp and gently toss the sauce over it. Bon appetit!
More About Southwest Honey Co.

Our unpasteurized and raw honey is bottled directly from the hive, so you can enjoy with confidence that it has pure nutrients, enzymes, and pollen. . .
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We hold hands-on, fun and educational events and classes for kids (Explore The Honey Bee), adults (Bees & Brew) and seniors (Bees & Tea). . .
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Did you know that we can thank a honey bee for one of every three bites of food we take? Join in our cause to help save the bees. . .
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