Coconut Honey Shrimp: Thursday’s BUZZworthy Recipe

Posted on by Southwest Honey

Coconut Honey Shrimp

Serves: 4

Time: 45 Minutes

coconut honey shrimpIngredients

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!

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